Capital chef publishes book to challenge perception of Scots cuisine
A chef who opened his first restaurant in the Capital five years ago has published his debut cookbook to challenge the perception of the country's cuisine.
Restaurateur turned writer Mark Greenaway has described his new venture – Perceptions: Recipes from Restaurant Mark Greenaway – as a “Scottish cookbook like no other”, and hopes it will let the world see past the idea that traditional Scottish food is little more than deep fried Mars Bars.
The vision behind the book was to highlight the country’s modern quality cuisine, after being left shocked by discussions over Scottish food during his role as the ambassador of Britain, in the Visit Great Britain Campaign.
He said that many people seem to associate Scotland with fatty foods, such as fish and chips, and forget about other quality dishes, including fresh salmon and Aberdeen Angus beef.
Mr Greenaway said: “Perceptions is the culmination of over 20 years in the kitchen, setting out my philosophy as a chef, telling stories of my journey, the food, people and places that inspire and continue to motivate me.
“This is like no other cookbook from Scotland. It takes a fresh look at what Scottish cuisine is in a modern form.
“The book features some of the many world-class suppliers we have on our doorstep, who I have been lucky enough to build a relationship with over several years, and the book is a great platform for me to tell their story as well as my own.
“I have included over 250 modern recipes using the latest techniques and culinary innovations.
“It’s not just a book for restaurant chefs, but also one that can be picked up by the discerning hobby chef and food lover alike.”
Mr Greenaway received nationwide acclaim following the opening of his restaurant in the city in February 2011.
Since then, it has moved to new premises on Castle Street where the awards and plaudits have continued.
In April 2012, Mark represented Scotland on BBC2’s Great British Menu and appeared again in the 2013 series Great British Menu Does Comic Relief.
In 2012, he was also the only chef in Scotland to be newly awarded 3 AA Rosettes for Culinary Excellence.
He added: “Scotland is internationally renowned for its ingredients, but from my experience promoting Scottish food around the world, not always its cuisine.
“The perception of Scottish food needs to change for it to be recognised as a world leading food destination. This cookbook is my contribution to that journey.”
His book, which hits the shelves this July, is now available to pre-order on Amazon.