Mark Greenaway to close doors of award-winning restaurant for ‘theatrical’ move
Chef Mark Greenaway is set to close his Edinburgh restaurant, but plans to open a new “more theatrical” venture in the Scottish capital’s city centre by early next year.
The award-winning restaurateur, who has appeared on TV programmes including the Great British Menu, said Restaurant Mark Greenaway on Edinburgh’s North Castle Street would close on 22 September.
However, he revealed he is set to sign a lease on new premises in an existing restaurant building in the city centre, which he said would be “significantly” bigger than his existing premises – and could ultimately be rolled out into multiple sites.
Mr Greenaway said: “It’s time for a new challenge and so we are in the process of developing a completely new concept. Though we will be using the same team and suppliers thathavecontributedsomuch to the success of Restaurant Mark Greenaway, the new venture will feel completely different. Our intention is to boldly challenge the concept of fine dining in the heart of Edinburgh.”
He added: “For it to come off, it has taken a building of a certain size and a lot of money. The new concept is so different. It won’t have tablecloths or waiters in waistcoats and ties. It will still be fine dining, but with a much more relaxed atmosphere and the restaurant will have much more theatre with it. We wanted something exciting and the plans for this new place are exciting.”
Mr Greenaway insisted Restaurant Mark Greenaway had not been hit by the influx of new high-end chain restaurants into the city in recent years, which other restaurateurs have recently warned has impacted business for independent operators.
However, his main restaurants holding company, MGNJ Ltd, went into liquidation last year following a period of trading loss, according to documents filed with Companies House. Mr Greenaway said the move was due to a restructure of the business.
The acclaimed chef put out a call for investors for his new venture on Twitter earlier this summer.