

Oct 6, 2015
Edinburgh Evening News 70 - Braised Lamb Shoulder, Celeriac Purée, Poached Pearl Onions
As the autumn months draw in and the leaves begin to fall from the trees, our bodies start craving some hearty and warming dishes. This...


Sep 25, 2015
Edinburgh Evening News 69 - Gazpacho, Roasted Hazelnuts, Basil Oil
Gazpacho is a soup made of raw vegetables and it is served cold. It most traditionally has a tomato base. It makes for a fresh and...


Sep 25, 2015
Experience the Edinburgh Restaurant Festival 8th-18th October
Mark Greenaway is a huge fan of the Edinburgh Restaurant Festival. He believes that it should be encouraged and continued year after...


Sep 22, 2015
Edinburgh Evening News 68 - Duo of Hand Dived Scallops with Dashi Broth
Scotland has an abundance of world class shellfish. The scallops found in Scottish water are always of an outstanding quality with a...


Sep 17, 2015
Edinburgh Evening News 67 - Almond Sponge, Cherry Sorbet, Fresh Cherries
This week I am sharing a tempting dessert recipe that is perfect when you are looking to impress guests. All elements can be prepared...


Sep 11, 2015
Edinburgh Evening News 66 - Oven Roasted Grouse, Carrot Purée, Heather Honey Crumble
Chefs up and down the country get excited for the 12th of August or the Glorious Twelfth as it is known which sees the first grouse of...


Aug 28, 2015
Edinburgh Evening News 65 - Salt Hake Brandade, Pickled Beetroot, Mini Melba Toasts, Dill Mayonnaise
This week’s recipe is a perfect starter to serve when entertaining guests. All elements can be prepared well ahead of time so that only...


Aug 21, 2015
Edinburgh Evening News 64 - Perthshire Wood Pigeon, Cherry Gel, Liver Parfait, Toasted Hazelnuts
We are heading into the best time of year for wood pigeon. These plump birds are available at game dealers, farmers’ markets and even...


Aug 14, 2015
Edinburgh Evening News 63 - Chocolate Bars
Chocolate recipes always go down a treat. This week I am sharing my recipe for the chocolate bars that we serve as petit fours at the...


Aug 7, 2015
Edinburgh Evening News 62 - Roasted Rump of Lamb, Soused Tomatoes, Fondant Potato, Butternut Squash
This week I am sharing a recipe which celebrates another key ingredient from Scotland’s larder . . . lamb. The lamb from Scotland is in...