With a passion for Scottish ingredients, Mark uses only the very best local, seasonal produce, transforming them with modern techniques. Mark’s menus are always intriguing with a presentation that is pleasing to both eye and palate. Mark’s signature style is desserts; a visit to Restaurant Mark Greenaway is an invitation to indulge in dessert.
With a career beginning in Scotland in 1992, Mark then went on to gain valuable experience during a 5-year stint in Australia, working at some of the nation’s top establishments. On his return to Scotland, Mark continued his profession at One Devonshire Gardens in Glasgow, Kilcamb Lodge Hotel in Strontian and The Dryburgh Abbey Hotel in the Scottish Borders.
By picking up the Yellow Pages and calling all the local restaurants and hotels to ask for a job. It's something I wish more young chefs would do now, rather than wait for a job to come up they should go out and show their enthusiasm. If you pick 5 venues you would like to work at, give them a call and ask for the chefs email address. Then you can send in a CV and offer to work for a couple of days to gain experience and showcase your skills. If you don't take the lead and wait for a job to come to you, you might miss that golden opportunity.
What’s the best piece of business advice you could give?
Always make sure you have enough money to pay your tax & VAT bills, as there's no escaping them! There's many great things you could do for your business with the money, but unless you pay your bills you won't have a business to run!
Where would you like to see your business in 5 years time?
As long as my business is still open and my customers are happy then I'll always be contented. We want to grow both the Restaurant and our Bistro business (Bistro Moderne, Stockbridge) but only if the opportunity is right - it must live up to the standards I have set so I am in no rush to expand.
If you could only cook one of your own products/recipes, what would it be & why?
It would have to be my Crab Cannelloni that I cooked on The Great British Menu. It's the biggest selling dish in the restaurant and I think I would be hung, drawn and quartered if I ever tried to take it off the menu!
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
Last meal is so final, so I have to cheat I'm afraid! I would have an open door policy and invite everyone that wants to turn up, and spend time in my company. The food would be incredibly simple, like a roast chicken with all the trimmings - fingers crossed it wouldn't be a meal for one!
With diners flocking to Restaurant Mark Greenaway and newly opened Bistro Moderne in Edinburgh's trendy Stockbridge, Mark's star is definitely on the rise. Surely it's only a matter of time before Mark Greenaway is sitting at the Michelin top table?
I would like to take this moment to thank Mark for taking time out of his busy schedule to answer '5 Questions' and wish him every success for the future.