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Scottish chef Mark Greenaway to open pie and mash shop in London

The celebrated Scottish chef is set to open two new ventures in London - a pie and mash shop and a fine dining establishment.

Published: March 4, 2021
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Edinburgh's Mark Greenaway has announced that he will be opening a pie and mash shop in London.

The chef, who currently has Grazing by Mark Greenaway in the Waldorf Astoria in Edinburgh, recently revealed his plans to also open a fine dining restaurant in London but, before this, will open the pie and mash shop.

Titled Greenaway's Pie and Mash, the outlet will open on 12 April - ahead of Mark's restaurant in the English capital.

Posting on his twitter, Mark Greenaway said: "I have some extremely exciting news to share. Opening on the 12th of April. Ahead of opening my signature restaurant in London i am opening this first... stay tuned and wish me luck."

The new venture from Greenaway is inspired by London's heritage of pie shops, a sector that is dwindling.

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When dining at Greenaway's Pie and Mash, customers can look forward to savoury options such as chicken, mushroom and tarragon, beef shortrib and pearl onion and braised lamb shank, peas and mint, as well as a sweet apple pie with cream and custard.

Seasonal specials will also feature on the menu, and Scotch pastry will make up the base with the fillings topped by flaky pastry.

Opening a pie and mash shop wasn't on the agenda for Mark but it is a consequence of lockdown.

He explained: "Living and learning the culture here in London in lockdown has pivoted my thinking and almost excited me to look for other opportunities ahead of my signature restaurant opening in the summer."

Mark Greenaway's London fine dining restaurant is expected to offer a tasting menu only experience, which will include some popular dishes from his Restaurant Mark Greenaway eatery that closed in 2018.

Currently Grazing by Mark Greenaway is shut due to lockdown restrictions but the team have a dine at home menu - Further Afield.

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Mark joined us on our podcast Scran last year to discuss the first lockdown and how businesses could bounce back, as well as sharing some home cooking tips.

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

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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