Guests mingled with the chef and discovered the laidback, ‘grazing’ concept, which showcases a mix of traditional, modern and sharing plates, incorporating locally sourced ingredients and unique concept dishes created by Mark.
I’m sure Grazing will make its mark in the West End very quickly among locals, corporates and visitors alike...Dale MacPhee, General Manager, Waldorf Astoria Edinburgh – The Caledonian
Food demo stations brought the menu to life throughout the evening, with guests trying stand-out dishes, such as BBQ shiitake mushrooms on toast, cured meat and choux pastry picnic boxes and fluffy Japanese buttermilk pancakes.
The new restaurant has recently undergone refurbishment, maintaining its informal look and feel, with updated décor featuring a few of Mark’s personal accents.
Mark Greenaway said: “We have been working really hard the past couple of months to get the concept of Grazing just right, and it was rewarding to see it so well received by our guests last night."
With 160 covers, the restaurant offers private dining and ‘chef’s table’ experiences. Mark continued: “Reservations have already opened to the public and we look forward to serving up our tasty dishes to diners in one of Edinburgh’s historic buildings, but within a relaxing environment that is accessible to all...”