MArk Plating Up (300dpi)-CMPL9515-Edit


Mark Greenaway was the only chef in Scotland to be newly awarded 3 AA Rosettes for Culinary Excellence in 2012, his commitment and drive place him in the very top tier of Scottish chefs.  Mark's eponymous restaurant, Restaurant Mark Greenaway, opened in North Castle Street in Edinburgh in 2013 and proceeded to win numerous culinary awards.  The restaurant was named number 13 in the UK by Square Meal in their 2016 list of the top 100 restaurants, it was the highest-ranked Scottish restaurant in their 2017 list, and was runner-up for Best Restaurant in the Observer Food Monthly for 2013, 2015, 2016 and 2017. As well as the restaurant being awarded such high praise, Mark has received many individual accolades as a chef.  In 2017 he was placed #160 in the top 300 chefs in the world in The Best Chef rankings, whilst locally the restaurant was named Best Contemporary Dining Destination in the 2017 Scottish Food Award, with Mark winning the title of Best Chef in Edinburgh in their awards ceremony of 2018, as well as in the Edinburgh Evening News Restaurant Awards the same year. Mark retained the 3 AA Rosettes every year until 2018, when the restaurant closed in order to allow him and his team to focus on a new venture.  Grazing by Mark Greenaway will open within one of Edinburgh’s finest hotels, the Waldorf Astoria – The Caledonian, in Rutland Street on Friday 19th April 2019, with a focus on customers sharing and enjoying their dining experience in a leisurely, relaxed manner

With a passion for Scottish ingredients, Mark uses only the very best local, seasonal produce, transforming them with modern techniques. Mark’s signature style is desserts; a visit to any Mark Greenaway restaurant is an invitation to indulge in dessert.  With a career beginning in Scotland in 1992, Mark then went on to gain valuable experience during a 5-year stint in Australia, working at some of the nation’s top establishments. On his return to Scotland, Mark continued his profession at One Devonshire Gardens in Glasgow, Kilcamb Lodge Hotel in Strontian and The Dryburgh Abbey Hotel in the Scottish Borders.

2016 saw the launch of Mark’s first cookbook, Perceptions – Recipes from Restaurant Mark Greenaway.  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.

Away from the kitchen, Mark has taught at Braehead Cook School and the Edinburgh New Town Cookery School, as well as giving regular cookery demonstrations at food events including Foodies Festival, Taste of Edinburgh, Gardening Scotland, BBC Good Food Show, Ideal Home Show Scotland, IFE, The Speciality and Fine Food Fair, The Scottish Chefs Conference and Eat, Drink, Discover Scotland. In April 2012, Mark represented Scotland on BBC2’s Great British Menu and appeared again in the 2013 series ‘Great British Menu Does Comic Relief’. In early 2013, Mark mentored a group of teenagers from Linlithgow Academy in Scotland as they endeavoured to launch a healthy takeaway business. This was filmed for a 3-part documentary series that was aired on BBC2 in November 2013. Throughout 2015 Mark appeared as a weekly guest chef on STV Edinburgh’s The Fountainbridge Show.

Mark is an ambassador for Scotland Food and Drink and played a key role in supporting the year of food and drink 2015.  He also works closely with Seafood Scotland and has joined them at the Seafood Expo North America in Boston showcasing the very best of seafood from Scotland in 2016, 2017, 2018 and 2019, as well as the International Seafood Expo in Tokyo on August 2018.  Mark also works closely with Edinburgh Airport, travelling to various destinations with them to promote Scotland as a top destination through the inventive dishes he creates with Scotland’s beautiful natural produce. Mark was lucky enough in 2016 to be invited to Singapore as part of the celebrations for HRH the Queen’s 90th birthday, cooking 2 banquets at the British club, one for 150 guests, the other for 180 guests.  In October 2017 Mark travelled to Nova Scotia in Canada to showcase the best of Scottish produce, cooking a meal for 190 guests. Whilst there, Mark was also involved in delivering a cooking demonstration as well as a masterclass and a book signing. April 2018 saw Mark travel to Istanbul where he had been invited by Chivas Regal to cook at 2 events at Alancha, one of the top 50 restaurants in the world, one for 40 guests and one for 100 guests.  Mark created a 6-course tasting menu for the event, based around the beautiful crockery used by Alancha. 


Closer to home, Mark has travelled to several colleges in the UK to work with students, including L20 in Liverpool, Trafford College in Manchester, and New Lanark College in Lanarkshire.  Mark works with the students to create a 5-course signature menu, with the day culminating in a full dinner service. 

Throughout his career, Mark has continued to support charities, since 2016 he has been an ambassador for Cyrenians. In 2015 he was a patron for Bowel Cancer UK.  In 2014 he worked with Marie Curie Cancer Care to raise awareness of their Blooming Great Tea Party. He has previously worked closely with Barnardo's Scotland (2013), Breakthrough Breast Cancer (2013) and MacMillan Cancer (2012) and continues to see this as a large part of his work. Mark has been an ambassador for the Prince's Trust, helping to train and support young people looking for a start in the hospitality industry.  Mark continuously works with Young Scot to bring school-leavers aged between 16 and 18 into his kitchen for work experience as well as hosting regular stages for chefs from other restaurants. He also encourages his own chefs to take time off to gain further experience in the UK and beyond.