Today saw the launch of Mark's new weekly column in the Edinburgh Evening News. The column, which will be available every Friday in print and online, will see Mark write about a range of subjects, from which foods are in season to being a restaurateur and everything in between. Each week Mark will also supply a recipe for you to try at home. Chef Greenaway would also like to see the best recreations of the dishes he supplies the recipes for. Then, at the end of each month,

Ok folks, let’s start up north. There’s land, there’s sea – so much to choose from, it’s a chef’s dream. From the hills there’s venison and amazing game birds, from the land there’s beef, lamb, strawberries and heritage potatoes, from the sea comes some of the best seafood in the world, and let’s not forgot the lochs and rivers that are perfect for fresh-water fish like salmon and trout. For me there are a few stand-out ingrEDDS H&I imageedients though. Isle of Skye scallops

I’m on a mission! Over the next few weeks I’m searching for your best-kept ‘secret ingredient’. I’ve teamed up with Eat Drink Discover Scotland and we want to discover your favourite ingredients from 11 regions across Scotland. Which Scottish ingredient really makes your favourite dish shine? It could be a herb, it could be a condiment, it might be meat, seafood, a vegetable or even alcohol. As long as it’s either grown or produced in Scotland, it qualifies. I just need to kn

#AskMarkGreenaway is the new campaign by the celebrated chef to help answer those burning questions! Mark Greenaway today launched his new campaign which will see him answer questions from his Twitter followers. #AskMarkGreenaway gives Tweeters the chance to send Mark their questions on anything from food to the restaurant industry. Mark will then film his answers on May the 15th and the video will be shared here and on his Twitter page. So send your questions to @markgree