© 2019 Mark Greenaway Restaurants. Created by Kym McWilliam

June 27, 2015

As the summer days have well and truly arrived, I am sharing another light fish recipe.  Halibut would have to be one of my favourite fish.  It is highly esteemed and very tasty, with creamy white, firm meaty flesh.  The freezing cold waters off the coast of Scotland a...

June 24, 2015

The summer months in Scotland mean an abundance of outstanding soft fruits.

 

Soft fruit farming here has seen a steady growth in recent years and it is not difficult to see why the demand is so high. There is nothing more exciting for a Scottish chef than seeing the fir...

June 16, 2015

Leaders in the Edinburgh culinary scene, Chef Mark Greenaway and celebrated catering company Appetite Direct, have come together to offer a signature canapé range like no other.  Mark Greenaway is constantly approached about private events and outside catering; more of...

June 12, 2015

This time of year brings a host of colourful and vibrant vegetables into my restaurant kitchen, so much so that I was inspired to create a new ‘garden’ starter.

 

The rich and smooth pea custard in this recipe acts as a really substantial base for the light, crunchy vege...

June 10, 2015

As the summer days are finally here, light fish dishes are ideal.

 

This week I am sharing my recipe for baked plaice fillet, parsley gnocchi and baked clams. The clams in this recipe are actually cooked en papillote with the vegetables. This is a traditional French cook...

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