The five-star Waldorf Astoria Edinburgh has announced that celebrated Edinburgh chef, Mark Greenaway, will open his new venture within the hotel in mid-April.
‘Grazing by Mark Greenaway’ will offer its clientele the opportunity to relax, unwind and of course, eat, at a leisurely pace within a space accessible to all. The menu, which reflects the laidback, ‘grazing’ concept, will showcase a mix of traditional, modern and sharing plates, incorporating locally sourced ingredients and unique concept dishes created by Mark.
Star dishes will include his BBQ shiitake mushrooms on toast, a playful cured meat and choux pastry picnic box and fluffy buttermilk pancakes inspired by the Scottish chef’s recent visit to Japan. It will also showcase British sharing dishes, such as hearty shepherd’s pie and roast chicken, as well as Mark’s popular signature dishes, 11-hour slow roast pork belly and indulgent sticky toffee soufflé as demonstrated by the chef on Channel 4’s Sunday Brunch.
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The new restaurant will maintain a brasserie look and feel, with updated décor featuring a few of Mark’s personal accents. Accommodating 170 covers the restaurant will also offer private dining and ‘chef’s table’ experiences.
The restaurant, previously occupied by the Galvin brothers, is located on the ground floor of the hotel and will close for refurbishment on 1st April. Reservations for Grazing by Mark Greenaway will open on April.
Grazing by Mark Greenaway is the first step in a new direction for Mark as he builds a more diverse restaurant portfolio. His next venture is likely to be a fine dining establishment in Edinburgh, details of which will be revealed another time.
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