COULD Maryhill Locks resemble the canals of Amsterdam?

That is the plan from one restaurateur after a £200,000 investment to breath new life into a local institution.

Alan Tomkins, one of Glasgow’s leading hospitality entrepreneurs, has chosen Maryhill as the location for his latest venture, The Botany.

It sees The Strathmore - which opened in 1877 - transformed into a cutting edge new restaurant designed to deliver comfort food at a high level.

Alan, a former board director of the Glasgow City Marketing Bureau, believes this move could encourage more bars and restaurants to think of locations away from the West End.

Alan said: “The transformation of Finnieston came because of a few anchor venues offering spectacular food and drink.

"Calum and I both believe we can lead a similar sea-change in Maryhill and North Kelvinside.

"Our aim is to not only to maintain a local institution, but to attract customers from the West End, Bearsden and Milngavie.

"The delicious food, seasonal cocktails and fantastic atmosphere will add a lot to what’s already an up and coming area.”

Alan is the man behind a host of the city’s best-loved institutions, including Urban Bar & Brasserie, Vroni’s Wine Bar and Blue Dog.

He will open the Maryhill Road venue on Wednesday, September 12 alongside business partner Calum Lawson, who’ll be the owner on site.

The name pays homage to the tale of prisoners starting their journey to Botany Bay on the nearby Forth and Clyde Canal.

Its menu is inspired by cuisines across the globe, while the owners claim the look and feel of The Botany, which is just a stone’s throw from the Forth and Clyde Canal, elicits comparison to restaurants on the canals of Amsterdam.

Chef John Paul Lappin has experience in some of Glasgow’s top restaurants, including Gamba and Urban Bar & Brasserie.

The menu will deliver comfort food at a high level using locally-sourced ingredients.

Highlights include a venison loin smoked in-house and a Sri-Lankan-style monkfish curry.

There will also be brunch specials served on Sundays, botanical cocktails, an extensive wine list, rotating bottle selection, quality gins and whisky.

After months of redesign to the restaurant, glasshouse conservatory, outdoor terrace, menu and interiors, and £200,000 of investment, Alan said he is delighted with the result.

Alan added: “This is a very exciting time for Glasgow.

"Having worked in hospitality for as long as I can remember, I’ve seen the city change and develop its attitudes towards food and drink.

"Options used to be very limited. Now, Glasgow’s a haven for foodies."