© 2019 Mark Greenaway Restaurants. Created by Kym McWilliam

March 27, 2015

Every year I work closely with a charity to raise awareness and funds. This year I am delighted to be a patron for Bowel Cancer UK.

 

My move to support their work has been partly motivated by personal experience: my mother survived bowel cancer eight years ago. At the t...

March 27, 2015

I believe that every great plate of food starts with the quality of the raw ingredients. When selecting duck for the restaurant, Gartmorn Farm is an obvious choice.

 

Roger and Susan at Gartmorn supply me with their superior free range ducks and the standard simply canno...

March 17, 2015

This week I’m sharing a recipe for my version of rhubarb trifle. As with many of my recipes, there are a few elements to put together.

 

If trying this at home then don’t feel that you have to try every element, you can pick and choose. This dish is really adaptable; you...

March 10, 2015

 

April is Bowel Cancer UK’s Awareness Month and what better way to kick it all off than with a truly unique breakfast.  As a patron for Bowel Cancer UK, Mark Greenaway is inviting you to an exclusive breakfast event at his eponymous restaurant on North Castle Street.

 

R...

March 9, 2015

Judging by the response to previous recipes, chocolate is a real winner!!  At the restaurant we serve chocolate and hazelnut lollipops as petit fours and they always go down a treat.

 

For a recipe where chocolate is centre stage it is always worth investing in good qual...

March 4, 2015

 

As I have mentioned before, it is recommended that we eat at least two servings of fish each week for a balanced diet.

 

Many of us love the idea of eating more fish but struggle to know how to prepare and cook it properly, and indeed to think of new and exciting...

Please reload

Featured Posts

Secret Pre-order Launch Party

May 20, 2016

1/10
Please reload

Recent Posts

July 31, 2018

Please reload

Archive
Please reload

Follow Us
  • Facebook Clean Grey
  • Twitter Clean Grey