Next time you are driving over the Kingston Bridge on your travels, just consider the thought that there might a hotel chef underneath you who is busy foraging for herbs to garnish his dishes.
The chef in question is Rohan Wadke, who works as the head chef at the Tartan Lobster within the 4-star Hilton Glasgow, situated a stone's throw from the M8 at the edge of the city centre.
The 40-year-old, from Mumbai in India, grows wild thyme, wild rosemary, sage, mint and lemon balm in a herb garden which he helps maintain underneath the bridge outside the hotel.
And the regular sight of him, in full chef's attire, wandering out to the bushes at the front of his hotel has left plenty of guests and taxi drivers - and even staff - wondering what it is he is upto.
Speaking to Glasgow Live, Rohan said: "When there are guests around and they see me outside the front of the hotel with seasoning in my hand they don't realise why I'm there. I have to explain to them that we have a herb garden nearby - even members of staffs have asked me.
"Taxi drivers waiting outside the hotel also give me funny looks, I can read their faces and they definitely have some questions for me as to what it is that I am picking from the garden.
Being a busy hotel and right next to the motorway, people don't expect us to be growing herbs right next to it in a garden. Since I came in and started maintaining the garden it has flourished".
Rohan might be familiar to some, having made it to the quarter-finals of Masterchef back in 2016 - the same year that our very own Gary Maclean won the competition. He also runs Rohan's Kitchen, a takeaway place ran out of his own kitchen in the Clarkston area.
And whether it be at home or outside the Hilton, maintaining a herb garden is an important part of his job as a chef - and he plans to expand on the garden at the iconic Glasgow hotel in the future.
He said: "In the future we have a plan to grow more herbs at the hotel. I love foraging before service starts so that everything is nice and fresh. Some dinner guests do tend to ask where our herbs are from as they taste so fresh and we explain to them that it's from the garden outside.
"It's not hard to maintain but you need to have an idea what herbs can be there throughout the year. You need to know the small details."
