Following months of speculation as to his next move, the five-star Waldorf Astoria Edinburgh has today announced that celebrated Edinburgh chef, Mark Greenaway, will open his new venture within the hotel in mid-April.
‘Grazing by Mark Greenaway’ will offer its clientele the opportunity to relax, unwind and of course, eat, at a leisurely pace within a space accessible to all. The menu, which reflects the laidback, ‘grazing’ concept, will showcase a mix of traditional, modern and sharing plates, incorporating locally sourced ingredients and unique concept dishes created by Mark.
Star dishes will include his BBQ shiitake mushrooms on toast, a playful cured meat and choux pastry picnic box and fluffy buttermilk pancakes inspired by the Scottish chef’s recent visit to Japan. It will also showcase British sharing dishes, such as hearty shepherd’s pie and roast chicken, as well as Mark’s popular signature dishes, 11-hour slow roast pork belly and indulgent sticky toffee soufflé as demonstrated by the chef on Channel 4’s Sunday Brunch.
Mark said: “The brasserie in the Waldorf Astoria is an excellent restaurant space, lending itself to a relaxed dining experience in a stunning location with its own entrance from Rutland Street. It will undergo a complete overhaul at the start of April as we freshen up the space to provide guests with an entirely new dining experience.”
The new restaurant will maintain a brasserie look and feel, with updated décor featuring a few of Mark’s personal accents. Accommodating 170 covers, the restaurant will also offer private dining and ‘chef’s table’ experiences.
Mark continued: “Being part of such an historic building within Edinburgh’s city centre is what we see as the natural evolution of our offering – a delectable experience in grand surroundings, yet relaxed and accessible to all. Our focus will be on helping our diners to share and enjoy wonderful food in a leisurely fashion – ‘grazing’ at their own pace. We have some new and unique dishes to present, but my loyal visitors can expect to see a few recognisable touches and some familiar faces too.”
Dale MacPhee, General Manager at the Waldorf Astoria Edinburgh, said: “The experience economy continues to be a driving force among consumers and we recognise the importance of keeping our offering fresh. We see this as an exciting new chapter for our relaxed dining outlet in the hotel and very much look forward to welcoming Mark to the team.”
The restaurant, previously occupied by the Galvin brothers, is located on the ground floor of the hotel and will close for refurbishment on 1st April. Reservations for Grazing by Mark Greenaway will open on 2nd April.
Grazing by Mark Greenaway is the first step in a new direction for Mark as he builds a more diverse restaurant portfolio. His next venture is likely to be a fine dining establishment in Edinburgh, details of which will be revealed another time.
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Notes to editors
About Mark Greenaway
Chef Mark Greenaway is an ambassador for Scotland Food and Drink and his commitment and drive place him in the very top tier of Scottish chefs. With a passion for Scottish ingredients, Mark uses only the very best local, seasonal produce, transforming them with modern techniques.
His previous venture, Restaurant Mark Greenaway was listed number 13 in the UK by Square Meal in their 2016 list of the top 100 restaurants, and runner-up for Best Restaurant in the Observer Food Monthly for 2013, 2015 and 2016. Mark was awarded 3 AA Rosettes for Culinary Excellence in 2012 and maintained these until the restaurant closed in 2018.
Throughout his career, Mark has continued to support several charities and has regular TV appearances, including representing Scotland in the BBC’s Great British Menu.
Perceptions by Mark Greenaway
‘Perceptions, Recipes from Restaurant Mark Greenaway’ is a no.1 best-selling, award winning cookbook. It scooped up the ‘Best in the World’ award at The Gourmand Cookbook Awards in 2017.
It is Mark’s first cookbook, featuring recipes that defy the often-misrepresented reputation of Scottish cuisine. The philosophy behind the book is to challenge the perception of Scottish food forever by championing the world-class array of Scottish produce through fresh eyes, new techniques and beautiful recipes for the discerning cook.
Celebrating the finest ingredients across Scotland, the book includes modern twists on traditional dining stalwarts, to the fun and frivolous with his renowned dessert recipes featuring cherry laces, gels and meringues. The book features a foreword from Edinburgh city of literature icon, author Ian Rankin.
About Waldorf Astoria Hotels & Resorts
Waldorf Astoria Hotels & Resorts is a portfolio of more than 30 iconic properties that creates a unique sense of place with a relentless commitment to personal service and culinary expertise in landmark locations around the world. Unified by their inspirational environments and True Waldorf Service, Waldorf Astoria hotels deliver graceful service from the moment a guest books through checkout. Waldorf Astoria is a part of Hilton, a leading global hospitality company. Experience Waldorf Astoria by booking at www.waldorfastoria.com or through the Hilton Honors mobile app. Learn about the brand by visiting newsroom.hilton.com/waldorfastoria, and follow Waldorf Astoria on Twitter, Instagram, and Facebook.
Issued on behalf of Mark Greenaway by Clark Communications. For further information, please contact:
Dannielle McAllister / [email protected]
0131 225 9596
