Welcome
Mark Greenaway is the dynamic and highly successful Head Chef at the Tweed Restaurant in the Dryburgh Abbey Hotel. Glasgow born Mark has been embracing the opportunity and using his own flair to maintain and develop the four star Dryburgh Abbey Hotel’s restaurant.
With over 16 years experience Mark has worked for a number of highly regarded restaurants, including Minc, G.P.O and The Grand National Restaurant, all in Sydney, Australia and the prestigious Room Restaurant at One Devonshire Gardens.
“My style of cooking is very much produce based. If it costs a little more to get the quality then there is no question we will buy it. All our game comes from the Scottish borders and our beef and lamb is bought from the livestock market in nearby St Boswells.”
Mark is a winner of the American Express Plated Restaurant Dessert of the Year. Presented at the Pastry Chef’s Annual Dinner Award in London, which was attended by chefs from some of the best restaurants in the UK.
In January 09 he achieved 2AA Rosettes after just 6 months at The Dryburgh Abbey. Amongst many other awards, there is the Restaurant Turnaround award 2009 by food Review Scotland and picked up a Chef Médailles d’Or for Dinner Excellence 2009, in June this year he was also awarded 5 "Food Stars" for the Tweed Restaurant from Food Review Scotland which to-date only 5 hotels in Scotland hold. The Dryburgh was also a finalist in Restaurant of the year...Best turnaround of a hotel ...Management team of the year...Best Sporting hotel of the year... and best wedding venue (medium hotel) all By Food Review Scotland, a great organisation promoting all thing's great about Scotland.