The popular Edinburgh restaurant, which opened in the Waldorf Astoria The Caledonian in spring 2019, has a date for reopening.

Chef Mark Greenaway announced that Grazing by Mark Greenaway will reopen to diners on 7 August, and a new menu will be served.

Moving away from sharing dishes and casual dining, the restaurant looks set to focus on fine dining – a nod to the popular establishment, Restaurant by Mark Greenaway, which was closed to focus on this new venture.

Posting on this social media, Mark Greenaway said: “Announcement : We are reopening @GrazingByMG on August the 7th.

“We have made a few alterations to our offering Say farewell to the Casual Dining and sharing dishes and a big HELLO to Fine Dining.”

The restaurant has been shut since the lockdown in March, and during this time Mark spoke to us for our podcast Scran, back in April.

“I’ve spent the last 26 years or so doing 12 hour days locked in a kitchen but now there’s lots of emails and phone calls. It’s very surreal,” Mark said.

On reopening, Mark speculated: “I think, in general, seasonality and local producers will be the focus on menus more than ever after lockdown.

“Now more than ever there will be a focus on local suppliers and I think, when we reopen, there may be smaller menus purely due to the fact it may be hard to get produce due to the amount we will need at that time.”

Speaking at the time of opening Grazing by Mark Greenaway, Mark said it was “too good an opportunity to say no to” thanks to its location, the iconic nature of the building and the fact that the restaurant has its own entrance, making it a separate entity to the hotel.

Initially, Grazing by Mark Greenaway was a move away from the fine dining of his previous restaurant as he wanted something more relaxed.

Bookings for Grazing by Mark Greenaway can be made here.

Scran season 2: How Scotland’s food industry can overcome the crisis – with James Withers, Mark Greenaway and Petra Wetzel

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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