Organisers are promising a riot of horticultural colour and culinary delight, alongside some famous faces, at this year’s Flower and Food Festival.
Masterchef winner Gary McLean will be is among the big names showcasing their cooking skills as part of this year’s event, which again takes place in September in Camperdown Park.
The 2016 television show champion will join Scottish food favourites Nick Nairn and Tony Singh and gardening maestro Jim McColl at this year’s event.
The competition flower show is the largest event of its kind in Scotland, and this year will see a begonia 12 board contest, as well as the Scottish National Chrysanthemum and Dahlia Show.
More than 100 medals, certificates and awards are up for grabs, including the locally-coveted Lord Provost’s Trophy.
Kevin Cordell, convener of the council’s neighbourhood services committee, launched this summer’s event with the sale of early bird tickets in the city square.
He said: “Every year we work hard to bring discerning food fans and flower lovers from across Scotland and beyond a programme of cookery and gardening demonstrations, stunning floral displays and inspirational ideas for home and garden.
“This year is no exception and when you consider the great range of quality food and drink produce, with a chance to try before you buy at the numerous trade stands along with the craft, food, flowers, Woodlands-4-Yew marquee and children’s activities, it’s a great day out for everyone.
“The competition flower show is the largest in Scotland with more than 100 trophies available to be won, including the Lord Provost’s Trophy and this year the festival will be hosting the British Begonia 12 Board Championships and the Scottish National Chrysanthemum and Dahlia Show.”
Early-bird tickets went on sale on Wednesday morning and will be available at a discounted rate starting at £20 for the full weekend, until August 24 and can be purchased at the box office in the city square.
A day ticket for Saturday September 2 or Sunday September 3 will cost £12 on the gate.
