The design brief for this garden was to create a vegetable and herb garden that not only looked good throughout the summer but also provided The River Café with flowers, herbs and the odd vegetable for their menus.
We used an organic mushroom compost to give the planters a new burst of life and get the planting off to the best possible start and followed organic gardening principles at all times.
The planting had a distinct Italian flavour and we sourced interesting ornamental varieties to give as much visual colour and diversity to the garden as possible.
The organic garden was featured in The Saturday Telegraph magazine in May 2006.
The basic principles of this project are mirrored in many of our examples of Scotland landscaping.