Edinburgh restaurant throws down the gauntlet

Edinburgh venue Hawke & Hunter has signalled its intent to make a major impact on the Scottish capital’s restaurant scene with the launch of a fine dining venue this month.

Restaurant Mark Greenaway is named after the chef-patron, a childhood friend of Hawke & Hunter’s director Barrie Brown.

Having trained in Australia and around the UK, Greenaway laid down a challenge to the rest of Edinburgh, saying: “We want to be able to provide the best food, the best wine list, and the best service we can and not only meet the expectations of our guests but go on and thoroughly exceed them.”

Describing its cuisine as “progressive British”, Restaurant Mark Greenaway will focus on seasonal local produce and the “nose-to-tail” eating approach that has been embraced by British chefs in recent years.

Expect dishes such as Dornoch lamb cooked four ways and a serious focus on puddings, where Greenaway has built a particular reputation.

Established in 2008, Hawke & Hunter occupies five floors of a Georgian townhouse on Picardy Place. Its offer includes a cocktail bar, Johnny Walker whisky bar, boutique hotel, Secret Garden outdoor area, Green Room event venue and basement nightclub, Below Stairs.

Gabriel Savage, 22.02 2011