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Mark Greenaway
Mark Greenaway
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“…Greenaway’s creative cooking immediately places him in Edinburgh’s premier league” - Square Meal

“Greenaway prides himself on his desserts, and he’s right to because they’re invariably faultless” - Scotland on Sunday

Mark Greenaway received nationwide acclaim following the opening of his eponymous restaurant in Edinburgh in February 2011.  Since then, the restaurant has moved to new premises on North Castle Street where the awards and plaudits have continued; Scottish Hotel Awards ‘Rising Star Chef of the Year 2011’, Scottish Style Awards ‘Scotland’s Most Stylish Restaurant 2011’, runner up for ‘Best Restaurant’ at Observer Food Monthly Awards 2015, and recommendations in Good Food Guide 2015, and Michelin Guide 2015.  

In 2012 it was the only restaurant in Scotland to be newly awarded three AA rosettes for outstanding cuisine which have been retained for the past three years, and has achieved 13th place in Square Meal’s Top 100 UK restaurants 2016, for the second consecutive year.

Mark’s debut book, ‘Perceptions: Recipes from Restaurant Mark Greenaway’, was published in July 2016 and is shortlisted for the Gourmand World Cookbook Awards 2017.  He also writes a fortnightly recipe column for the heraldscotland.com and has written for Edinburgh Evening News and Scotland Now. 

In 2014 Mark appeared live as a guest on BBC’s Newsnight and as a guest chef on BBC 1’s Saturday Kitchen, and Channel 4's Sunday Brunch. He is a weekly guest chef on STV Edinburgh’s The Fountainbridge Show.  He represented Scotland on BBC2’s Great British Menu in 2012 and again in 2013. Mark mentored a group of teenagers as they endeavoured to launch a healthy take-away business, filmed for 3-part documentary series Teen Canteen on BBC2 in November 2013.  

With a career beginning in Scotland in 1992, Mark then went on to gain valuable experience during a five year stint in Australia, working at some of the nation’s top establishments. Returning to Scotland, he continued his profession at One Devonshire Gardens in Glasgow, Kilcamb Lodge Hotel in Strontian and The Dryburgh Abbey Hotel in the Scottish Borders.  Mark has taught at Braehead Cook School and Edinburgh New Town Cookery School, and has appeared at events including Foodies Festival, Taste of Edinburgh, Gardening Scotland, BBC Good Food Show, Ideal Home Show Scotland, The Scottish Chefs Conference, and Eat, Drink, Discover Scotland.

Mark has a passion for Scottish ingredients, and uses only the very best local, seasonal produce, transforming them with modern techniques. Mark is a popular spokesperson for Scottish brands and has collaborated with Bowmore whisky in 2013, Nairn’s Oatcakes in 2014-2015, Tennents Whisky Beer in 2015, and was an ambassador for Scottish Food and Drink 2014-2015.  

Mark was Patron for Bowel Cancer UK in 2015, and in previous year supported campaigns for Marie Curie Cancer, Barnardo's Scotland, Breakthrough Breast Cancer, and MacMillan Cancer.  In 2016 he is the regional partner chef for Scotland supporting Le Cordon Bleu UK Scholarship Award, and an ambassador for the Prince's Trust and Young Scot, helping to train and support young people looking for a start in the hospitality industry. 

Mark has a passion for Scottish ingredients, and uses only the very best local, seasonal produce, transforming them with modern techniques. Mark is a popular spokesperson for Scottish brands and has collaborated with Bowmore whisky in 2013, Nairn’s Oatcakes 2014-2016, and Tennents Whisky Beer in 2015. He is an ambassador for Scottish food and drink 2014 and 2015.  

Mark’s dedicated charity work includes Patron for Bowel Cancer UK 2015, Marie Curie Cancer Care’s 'Blooming Great Tea Party' 2014, Barnardo's Scotland (2013), Breakthrough Breast Cancer (2013) and MacMillan Cancer (2012). He is also an ambassador for the Prince's Trust and Young Scot, helping to train and support young people looking for a start in the hospitality industry. 

Mark's Books
Perceptions: Recipes from Restaurant Mark Greenaway
Featuring recipes that defy the often misrepresented reputation of Scottish cuisine, the philosophy behind the book is to challenge the perception of Scottish food forever by championing the world-class array of Scottish produce through fresh eyes, new techniques and beautiful recipes for the discerning cook. Celebrating the finest ingredients across Scotland from Hebridean Sea Salt to Katy Rodger's Artisan Dairy in the Ochils, the book includes modern twists on traditional dining stalwarts, to the fun and frivolous with his renowned dessert recipes featuring cherry laces, gels and meringues. The book features a foreword from literature icon, author Ian Rankin, and is now available to pre-order on www.markgreenaway.com and Amazon. Chef Mark Greenaway states: "Perceptions' is the culmination of over 20 years in the kitchen, setting out my philosophy as a chef, telling the stories of my journey, the food, people and places that inspire and continue to motivate me."
Mark's Videos