Inside Restaurant Mark Greenaway
Restaurant Mark Greenaway is an elegant restaurant housed in a magnificent Georgian building in the heart of Edinburgh's city centre.
Video Gallery
Katy Rogers Creamery
Katy Rogers supplies Restaurant Mark Greenaway with the most amazing yoghurt, thick creamy creme fraiche and Crowdie.
Christmas Pudding fit for a millionaire
Mark was honoured to be tasked with making a Christmas pudding fit for a millionaire by EuroMillions.
Ochil Foods - think local think Ochil
Restaurant Mark Greenaway works closely with local suppliers. Mark has known the family since he was a wee commis chef starting out back in 1996.
Farm to Fork - St Andrew Square
On Tuesday 23rd June Mark Greenaway took park in a one-off event to mark the 15th birthday of the renowned Edinburgh Farmers' Market.
Arbuckle Soft Fruit
Peter Arbuckle talks us through his families long history in soft fruit farming. These fruits appear on the menu during the summer months.
Natalie Crayton - Hebridean Sea Salt
Mark has been a huge fan of Natalie and her salt for some years now and here she talks us through how she uses Scotland's natural resources.
Mark Greenaway on the Edinburgh Restaurant Festival 2015
Mark reflects on the amazing success of the Edinburgh Restaurant Festival 2015
Summer Harvest Rapeseed Oil
Mark Bush talks us through his family history of growing Rapeseed Oil at Ferneyfold Farm, and the drivers behind Summer Harvest Oils.
Mark Greenaway's Scottish Summer Food Challenge
Mark heads to the beautiful Scottish Borders to discover more about delicious, ripe strawberries.
Edinburgh Restaurant Festival
Mark Greenaway shares his course for the Edinburgh Restaurant Festival's Chefs' Table 2014.
Brussels Sprouts, Chestnuts, Pancetta and Tarragon Crumble
Mark jazzes up the humble sprout for a truly festive side dish.
Ian Rankin's Crime Writers' Dinner at Restaurant Mark Greenaway
Ian Rankin visited Mark in the kitchen where he helped to cook up a storm for his crime writer’s dinner this was all to raise awareness and support for The Big Dinner.
Gartmorn Farm Free Range Poultry
Roger talks to us about his passion and pride of creating one of Scotland's leading free range poultry farms.
Pork, Cranberry and Chestnut Stuffing
Mark demonstrates his quick and easy Christmas stuffing recipe.
Carrots with Star Anise and Orange
Mark demonstrates how to make the humble carrot exciting for Christmas dinner.
Christmas Cake Bread and Butter Pudding
Mark demonstrates how to turn leftover Christmas cake into a delicious and festive bread and butter pudding.
Perceptions - Recipes from Restaurant Mark Greenaway
Mark Greenaway's debut cookbook available to pre-order now.
Edinburgh Restaurant Festival
Mark Greenaway shares his course for the Edinburgh Restaurant Festival's Chefs' Table 2015.
Cherries Cherries Cherries
Mark Greenaway's debut cookbook available to pre-order now.