Mark Greenaway of Restaurant Mark Greenaway in Edinburgh was the only chef in Scotland to be newly awarded 3 AA Rosettes for Culinary Excellence in 2012, his commitment and drive place him in the very top tier of Scottish chefs.
Restaurant Mark Greenaway has now been named number 13 in the UK by Square Meal in their 2015 list of the top 100 restaurants.
With a passion for Scottish ingredients, Mark uses only the very best local, seasonal produce, transforming them with modern techniques. Mark’s signature style is desserts; a visit to Restaurant Mark Greenaway is an invitation to indulge in dessert.
Tell us a bit about how you got into food?
I got into cooking initially because I thought that it would be easy – I mean how hard could cooking someone’s dinner be? I have since learned otherwise!
What is the best piece of advice you have ever been given?
Never worry about what anyone else is doing – just focus on what you do.
Why is Scottish produce so important to you?
Scottish produce is so important to me because it is my belief that it is some of the best in the world and this has a lot to do with the climate and weather that we have. The oceans are colder and pastures are greener and this goes a long way in developing flavours. For example in the summer months, our berries grow slower allowing them to develop a stronger flavour.
Have you discovered any interesting and innovative products lately?
One of the most recent products to be added to our menu is Gartmorn Farm duck. The way that Susan and Roger bring up their ducks is with the upmost care and respect for the animal. You can only ever produce the best quality food if buying the best quality ingredients.
If you were abandoned on a desert island and could only take one Scottish product, what would it be and why?
I have far too many favourites to name but one!
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Home Hot Smoked Salmon, Beetroot Pickled Shallots, Roasted Cucumber, Horseradish Panna Cotta
For the salmon
400g salmon fillet, skin removed and deboned
200g Demerara sugar
1 star anise
• Blend all ingredients together excluding the salmon
• Spread the mixture over the fish on all sides
• Rest in the fridge for 12 hours
• Wash off the salt and sugar mixture and pat the salmon dry
For the smoker
1 cooling rack
1 old baking tray
• Place the wood chips on the baking tray and top with the wire rack
• Place the salmon on the wire rack and cover in tinfoil
• Place the tray on the hob over a medium heat
• Smoke for 7-8 minutes or until the salmon is medium rare
For the beetroot pickled shallots
4 shallots, peeled
100ml beetroot juice
25ml red wine vinegar
4 coriander seeds
1 star anise
• Peel the shallots into separate layers and set aside, this is done best by cutting each shallot into quarters and using a small knife just tease the layers apart
• In a heavy based pan add all of the pickling ingredients and bring to the boil
• Pour the boiling liquid over the shallots and leave to go cold, this will turn the shallots an amazing crimson red colour and impart flavour at the same time
For the roasted cucumber
• Peel the cucumber
• Char the outside with a blow torch
• Whilst the cucumber is still hot, wrap it really well in clingfilm so that the residual heat just cooks it
• Once it has cooled down completely, unwrap the cucumber and cut into slices
For the horseradish panna cotta
650ml double cream
A pinch of salt
3 sprigs of thyme
1 tbsp creamed horseradish
4 sheets of gelatine, soaked in cold water
• Add all of the ingredients to a pot
• Bring to a simmer
• Pass through fine sieve onto a tray lined with clingfilm
• Set in the fridge for 3 hours
• Plate all elements as per the image