Edinburgh venue Hawke & Hunter is to launch a new fine-dining restaurant this week with chef Mark Greenaway.
Restaurant Mark Greenaway at Hawke & Hunter is a joint project from Hawke & Hunter director Barrie Brown and Greenaway and launches on Wednesday, 9 February.
Located in Picardy Place, Hawke & Hunter, which opened in November 2008 and occupies five floors of a Georgian townhouse, is an upmarket venue offering a range of facilities including a cocktail bar and lounge, the Whisky Room, Below Stairs nightclub and the Secret Garden and pool lounge.
Restaurant Mark Greenaway is being described as "progressive British" in style, utilising seasonal local produce and head-to-tail cooking. Dishes will include Dornoch lamb cooked four ways, with lamb bacon as one of the key elements.
Greenaway and Brown have been friends since childhood and have collaborated "in a bold bid to compete with Edinburgh's already famed culinary reputation and Michelin stars".
Greenway, chef-patron of the new restaurant, whose CV includes Glasgow's One Devonshire Gardens and, most recently, the Dryburgh Abbey in the Scottish Borders, said: "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.
"I firmly believe that with the team I have in place and the excellent reputation Hawke & Hunter has gained over the past two years, we are more than capable of doing this. Clearly we have major aspirations to achieve the highest accolades in the industry but above all else, our customers will always come first and we want to see them coming back time and time again."
Coinciding with a new name above the door, the restaurant in Hawke & Hunter has been restyled with tweed and exposed brick. The main restaurant seats 26. Two dining rooms remain - Hawke offering intimate dining for parties of up to 10 and Hunter, where the atmosphere remains the same, but can entertain a party of 20.
Customers can choose from the daily market menu consisting of three courses for £20; the à la carte menu or the eight-course tour menu - £65 or £90 with wine.
"In order to succeed in this industry it is imperative there is an ongoing programme of development and investment," Brown said. "Clearly these are difficult economic times, but we are adamant that Hawke & Hunter will be a venue everyone is talking about. We have confirmed our commitment to Hawke & Hunter with the launch of Restaurant Mark Greenaway at Hawke & Hunter and we look forward to challenging at the very top of Edinburgh's culinary scale."
By Amanda Afiya
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