© 2019 Mark Greenaway Restaurants. Created by Kym McWilliam

Edinburgh Evening News 43 - Sweetcorn and Basil Fritters, Smoked Salmon, Wilted Spinach, Semi-Dried Tomato, Poached Egg

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 time I was unaware of Bowel Cancer UK, the work they do and the support they can offer. I feel that it is so important for people to be aware of this amazing charity and therefore I will be organising a series of events and initiatives throughout the year.

 

April is Bowel Cancer UK awareness month and I am inviting you to start your day in the best possible way with two unique breakfast events.

 

 

To kick it all off, Restaurant Mark Greenaway is hosting a breakfast on Wednesday, April 1, and to close the month Bistro Moderne will step up to the plate on Thursday, April 30. Both events will run from 7.30am to 9am and will be on a pay-what-you-want basis. All proceeds go directly to Bowel Cancer UK.

 

On the mornings there will be additional raffles and the team from Bowel Cancer UK will be available for a chat and to answer any questions that you may have.

 

Often it is assumed that the work of a chef is solely in the kitchen but I am really pleased that I can at times go beyond that by supporting really worthwhile causes.

 

I hope to see many friendly faces at these events – and watch this space, as our efforts will continue throughout the year.

 

 

 

To book a place at either event, just get in touch with the restaurants directly: Restaurant Mark Greenaway, 0131 226 1155 and Bistro Moderne, 
0131 225 4431.

 

 

This week I am sharing my recipe for Sweetcorn and Basil Fritters, Smoked Salmon, Wilted Spinach, Semi-Dried Tomato, Poached Egg, which will appear on the menu at both events.  You can find the full recipe here.

 

 

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