© 2019 Mark Greenaway Restaurants. Created by Kym McWilliam

July 31, 2014

This week’s blog focuses on Greater Glasgow and Clyde Valley. Now, this is a region that knows its food! There are wee deli shops all over the place that proudly stock specialty cheeses and meats from across Scotland. So you’re never stuck for quality staple ingredient...

July 29, 2014

Soft, fluffy sponge, frozen ice cream and hot,crispy meringue...it has to be Baked Alaska!  This recipe gives you the option to make the sponge, ice cream and meringue, although you can buy these if you prefer.

 

Find the recipe here.

 

 

July 25, 2014

I’m moving over to the west coast in this week’s blog. With over 80 miles of unspoiled coastline, as well as multiple sea lochs, hills and glens, this vast region offers a very long list of unique and distinctive produce.

 

The area is famed for haggis – and the ones...

July 18, 2014

This week the blog moves west to Dumfries and Galloway where the climate is surprisingly warm due to currents from the Gulf Stream. This, coupled with plenty rain makes for a perfect environment for top-quality farmed produce.

 

Sheep are plentiful on the rolling, gr...

July 18, 2014

This week I have revealed the recipe behind one of your favourite Restaurant Mark Greenaway dishes.  The Pea Veloute is perfect served cold on a hot summer day or even warm on a cold evening.

 

Find the column here.

 

 

July 13, 2014

Last month Mark was asked to appear on BBC Newsnight Scotland to discuss the standard of hospital food throughout Scotland.  

 

Having worked with James Martin on the BBC's Operation Hospital Food this is a subject which Mark is passionate about.  The show was focuse...

July 11, 2014

The Scottish Borders is an impressive land of rolling hills, farmland and rugged coast - from the Southern Uplands to Berwickshire, the hills and valleys are home to farmers committed to producing food of outstanding quality.

 

Robert Burns once described southern Sc...

July 11, 2014

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 any recipe, not only for taste but also as it is extremely good for you!

 

Find my column here.

 

 

 

July 4, 2014

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 prefer to cook at home, there’s also an abundance of excellent places to buy ingredients.

 

I’m really proud to live in a city with suc...

July 4, 2014

To celebrate Independence Day I've gone for a traditional American dish in this weeks Evening News column, the Peach Cobbler.  My favourite thing about this cobbler is that it can be altered to suit which ever fruits are in season at that time of year. And if you are l...

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