Jul 18, 2014
The search for Scotland’s best-kept secret ingredient: Dumfries and Galloway
This week the blog moves west to Dumfries and Galloway where the climate is surprisingly warm due to currents from the Gulf Stream. This,...
Jul 18, 2014
Edinburgh Evening News 7 - Pea Veloute
This week I have revealed the recipe behind one of your favourite Restaurant Mark Greenaway dishes. The Pea Veloute is perfect served...
Jul 13, 2014
Mark Talks Hospital Food on BBC Newsnight
Last month Mark was asked to appear on BBC Newsnight Scotland to discuss the standard of hospital food throughout Scotland. Having worked...
Jul 11, 2014
The search for Scotland’s best-kept secret ingredient: Scottish Borders
The Scottish Borders is an impressive land of rolling hills, farmland and rugged coast - from the Southern Uplands to Berwickshire, the...
Jul 11, 2014
Edinburgh Evening News 6 - Scottish Mushrooms on Toast
Back to Scotland for my recipe this week, using the best local mushrooms I can find. It is one of the best ingredients you can use in...
Jul 4, 2014
The search for Scotland’s best-kept secret ingredient: Edinburgh and the Lothians
When it comes to eating out in the capital, you’re spoiled for choice by its vast array of dining experiences. But for those of you who...
Jul 4, 2014
Edinburgh Evening News 5 - Peach Cobbler
To celebrate Independence Day I've gone for a traditional American dish in this weeks Evening News column, the Peach Cobbler. My...
Jul 2, 2014
Mark to Present Masterclass at Hopetoun Farm Shop
On Thursday the 10th of July Mark will present a cooking master-class at Hopetoun Farm Shop, with no idea what ingredients he will have....
Jul 1, 2014
Restaurant Mark Greenaway Enters UK Top 100 Restaurants
We are very pleased to announce that Restaurant Mark Greenaway has been voted into Restaurant Magazines UK Top 100 for 2014 at 81st. The...
Jun 27, 2014
Edinburgh Edinburgh News 4 - Classic French Cassoulet with a Scottish Twist
I've decided to go a little bit continental this week for my recipe.. but don't worry I've still given it my own Scottish twist! The...
