Chef Mark Greenaway has revealed he will take over the restaurant space in the Waldorf Astoria Edinburgh in mid-April.
Grazing by Mark Greenaway will showcase a mix of traditional, modern and sharing plates using locally sourced ingredients.
Dishes will include barbecue shiitake mushrooms on toast, a cured meat and choux pastry picnic box, shepherd's pie, roast chicken, 11-hour slow roast pork belly and a sticky toffee soufflé.
Greenaway said: "The brasserie in the Waldorf Astoria is an excellent restaurant space, lending itself to a relaxed dining experience in a stunning location with its own entrance from Rutland Street. It will undergo a complete overhaul at the start of April as we freshen up the space to provide guests with an entirely new dining experience."
The restaurant will maintain a brasserie look and feel, accommodating 170 covers as well as private dining and chef's table experiences.
Dale MacPhee, general manager at the Waldorf Astoria Edinburgh, said: "The experience economy continues to be a driving force among consumers and we recognise the importance of keeping our offering fresh. We see this as an exciting new chapter for our relaxed dining outlet in the hotel and very much look forward to welcoming Mark to the team."
Greenaway closed his eponymous Edinburgh restaurant in September 2018, announcing that new projects were to follow. It is understood that a further fine-dining venture is to be announced in due course.
The restaurant spaces at the Waldorf Astoria Edinburgh were previously occupied by Galvin Restaurants, which announced it would close its outlets at the hotel earlier this week.Get The Caterer every week on your smartphone, tablet, or even in good old-fashioned hard copy (or all three!).