“Grazing by Mark Greenaway” at the Waldorf Astoria, Edinburgh: modern fine dining – artistic, imaginative, casual and fun.

“The essence of Mark Greenaway’s genius in the kitchen is his seemingly endless inventiveness.”  Ian Rankin

It was the week of the Big Tease back in March before Chef Mark Greenaway revealed the secret location of his much anticipated new Restaurant.  There was a relish of rumours and soupcon of social media messages: 1st March: “Goodbye New Town .. hello ??,”  followed the next day by a video clip of someone walking along Princes Street with a view of the Castle and the tag line, “Where do you think the new Restaurant will be?”

The next big hint was the enigmatic line, “Fancy a meal in the  West End?” and then finally, a quirky aerial shot of the planet zooming in to the actual location.  And what a prestigious address it turned out to be!.

Mark Greenaway outside the Walforf Astoria

On 8th March, the news broke that the Chef was taking over the former Galvin Brasserie de Luxe at the Waldorf Astoria, The Caledonian, with an opening date in mid April.  Having known his ingenious style of cuisine for over ten years, Ken and I recently went along to visit “Grazing by Mark Greenaway” to experience this exciting new venture.

In order to appreciate the enormous significance of this exciting venture, it would be timely to have a brief look back at Mark’s culinary and creative journey over the past 25 years.  After school, he stared his first job in a hotel kitchen near Lanark, where he persevered as a KP until given the opportunity to train as a chef.  The seed was sewn and moving on to another hotel, he mastered the art of a pastry chef, winning an award for his elaborate “Milk chocolate mousse, raspberries in caramel with lattice tuile”.  This was the springboard for adventure down under, heading off to Sydney, for a steep learning curve under a tough task master – as he relates, “every plate had to reach absolute perfection 100% of the time.”

Back in Scotland, as Head Chef at Dryburgh Abbey Hotel, his imaginative dishes were rewarded with a Chef Médaille d’Or for Dinner Excellence (2009).   Soon time for change, launching his own eponymous restaurant on Picardy Place, Edinburgh, showcasing seriously inventive dishes. (Rising Star Chef of the Year, 2011).  Now as a renowned chef in Edinburgh, he was then selected, for two years. running to represent Scotland in “Great British Menu” on BBC 2.

The next bold step was the launch in 2013 of Restaurant Mark Greenaway with an intimate setting for his distinctive style of cuisine. With the honour of 3 AA rosettes, it was placed #13 in Square Meal’s list of the UK’s Top 100 Restaurants and named runner up as Best Restaurant in Observer Monthly (2013, 2015, 2016). An enticing review too in the Michelin Guide, 2016:  “The well-travelled chef employs interesting texture and flavour combinations. Dishes are modern, ambitious and attractively presented.”

Restaurant Mark Greenaway, North Castle Street, Edinburgh, 2013-2018

Branching out, with a new challenge, he also opened Bistro Moderne in Stockbridge. As I wrote in my review in January 2014:  ” .. a touch of Blumenthal in this scientifically-inspired, smoke-filled, deconstructed, unique cuisine.”

With his passion for local, seasonal produce on his menus, he decided to promote the best of Scottish food and compiled his beautifully designed cook book, “Perceptions: Recipes from Restaurant Mark Greenaway” (Relish Publications).  

With mouthwatering illustrations and step by step recipes, it’s aimed at the masterchef and keen amateur, with culinary tips and a list of his own suppliers so that you can create the quality of his fine dining food at home.  A few months later, much to Greenaway’s surprise, “Perceptions” was named the best cookbook in the world at the Gourmand Awards, 2017.

“Perceptions” – Best Cookbook in the World

The success of Restaurant Mark Greenaway and “Perceptions”  must have been an incredible boost to morale and further ambition.  It might be a short walk from Castle Street to Princes Street, but this is a truly impressive step up, opening his own Restaurant at the five star, Waldorf Astoria – The Caledonian.  Enter either through the Hotel lobby and Peacock Alley loung, or the main entrance around the corner on Rutland Street.

The green carpet for the launch of “Grazing by Mark Greenaway”

“Grazing by Mark Greenaway” is a classic Brasserie in design with comfortable, blue banquette seating and well spaced tables with smart crimson & blue plaid chairs. Appetising suggestions for food & drinks and sharing plates are listed on blackboards around the walls.

Diners can also sit on stools at a couple of high tables at the front, or the central island bar for a quick, casual meal.

Take a stool at the Island Bar

Guests are invited to “relax, unwind and graze.  You can share a starter, main or dessert, or indulge and have something all to yourself.”   This is a fresh new concept, showcasing a blend of traditional, modern and sharing plates based on seasonal Scottish ingredients.   “Fine dining” has been reinvented here to create a casual, leisurely ambience without linen tablecloths and uniformed waiters. The attractive, welcoming space accommodates 170 for lunch and dinner as well as private dining and a Chef’s table.

The Grazing menu is well laid out and so flexible to suit all tastes and appetites, divided into various sections: Snacks, Small and Big Plates, From the Grill, Grazing for Two.  The set price for each Plate is very reasonable. As dishes are designed for sharing as well as for one person, it is wise to ask your server to explain the sizes of different portions.

BBQ Shiitake Mushrooms with truffle on toast

Under Grazing for Two, all dishes are for sharing such as Barbecue truffled Shiitake mushrooms, a cured meat and choux pastry Picnic served in a basket, and Fish Pie.  From game and haggis to seafood and steak, this is modern Scottish cooking such as 11-hour Slow Roast Pork belly with apple and mash, and a rich dessert which has already become famous, Sticky Toffee Pudding Souffle.

Sticky Toffee Pudding Souffle

So where to start and what to choose.? Our charming waiter Gwen suggests that we share a few Snacks to enjoy with a Cocktail.  As a simple twist, sip a Scottish Martini and a Scottish Negroni, both served with a Scottish Gin. (Edinburgh, Daffy’s, Rock Rose, Hendricks et al).

Cool Cocktails with a Scottish twist

Perfectly shaken and ice cold, my Martini hits the spot and  Ken’s pink tipple, (gin, campari, red vermouth) was created for Count Negoni, exactly one hundred years ago. Cheers!

Superb, artistically crafted “Snacks”

With these we were presented with four gourmet canapes to share: Puffed cod skin, Potato chip with caviar, Carrot tartlet, and Smoked Salmon mousse (in an egg shell), a light as air fishy foam, which just melts in the mouth. Each of these snacks is elegantly exquisite.

Soft Shell Crab on white, shell shaped plate

For my starter, Tempura Soft Shell Crab has an amazing delicate crunchy texture  – a generous portion but Ken was happy to sample his share, while he quickly devoured a colourful salad of Mackerel with apple and beetroot, a fine balance of salty and sweet flavours.

Mackerel with apple and beetroot

Meanwhile we sipped a glass of one of the house red wines, Cuvee, Jean Paul Syrah & Grenache, France, South West (2017), a classic Rhone with notes of rich fruit and soft spice. I could not resist the Cod Cheeks, fat juicy goujons, lightly fried. Posh pub grub!

Fried Cod Cheeks, crispy kale, green salsa

Ken selected for his main course, Heritage Beetroot Wellington, wrapped in a thick pastry parcel. We shared a side of Kentucky Fried Cauliflower with garlic aioli, and Ugly Potatoes smothered in melted gruyere. These extras are delicious, inventive veggie dishes in themselves.

Kentucky Fried Cauliflower

After this feast, no space for dessert – a tempting choice for those with a sweet tooth, Frangipane Pear Tart, Ice-Cream, Chocolate Doughnuts, Sticky Toffee Pudding Souffle, as well as Farmhouse Cheese with oatcakes.

No wonder that within seven weeks of opening in April, “ Grazing by Mark Greenaway” was presented with the much deserved accolade of 2 AA rosettes. As he commented:  “This is a huge achievement for such a young restaurant ..  at the beginning of our Grazing journey … a great start as we make our make in the city.” 

As 2019 is the centenary of Hilton Hotels, plenty to celebrate at the Waldorf Astoria.

Plan your visit soon for a light lunch, (Grazing Plates, £9 each. 2 Plates + 1 side, £20), a “Grazing for Two” romantic dinner,  Cool Cocktails and canapes at the Bar, or a Sunday Roast with family and friends.

As always, Mark Greenaway is a culinary genius due to his signature slant – a touch of molecular magic in the kitchen, artistic vision on the plate with a sense of theatricality for a truly exceptional, exciting and unique dining experience.

“Grazing at Mark Greenaway”

Waldorf Astoria, Edinburgh – The Caledonian,

Rutland Street, Edinburgh EH1 2AB

Lunch: 12 noon to 2pm.  Dinner, 6pm – 10pm.

Email: grazing.reservations@waldorfastoria.com

Tel. 0131 222 8857

Postscript: There has been a flurry of 5 star reviews from happy diners:

Great concept, lovely design and warm, professional, friendly service.

Enjoyed it so much. A lot to choose from and all made with love.  Desserts were outstanding,

Soft shell tempura crab,  divine, and the icing on the cake, Sticky toffee pudding soufflé. 

Sunday lunch: Roast beef platter to share ..the tastiest, juiciest roast beef, perfect roasties, big fluffy Yorkshire and vegetables. Amazing value at £28 for two for such quality.

Mark Greenaway outside his new Brasserie “Grazing” at the Waldorf Astoria, Edinburgh – The Caledonian.

 

 

 

 

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About vivdevlin

I am an international travel writer, specialising in luxury travel, hotels, restaurants, city guides, cruises, islands, train and literary-inspired journeys. I review dance and theatre, Arts Festivals and love the visual arts. I have just experienced an epic voyage, circumnavigating the globe, following in the wake of Captain Cook, Mark Twain and Robert Louis Stevenson.

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