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March 28, 2016

If you are reading this blog then you almost certainly know that Scotland has some of the best food in the world. We produce and harvest some of the finest seafood, game and beef available anywhere. Over the last 20 or so years, we have also developed restaurants that can make the best of that produce. It is not hard to eat very well in Scotland.

But, in general, that’s not what the rest of the world thinks. Say ‘Scotland’ to people in other countries and good food is not the first thing that pops into their mind. Whisky crops up and that is good. We do make fantastic spirits.

However, when it comes to food, people tend to think of haggis. Maybe salmon. Unless they have visited the country, people from outside Scotland don’t think of it as a country which is rich in skilful, innovative chefs and blessed with many committed and passionate food producers.

Leading food destination

The situation is changing but slowly. At present, there is a definite gap between the reality of the food available in Scotland and people’s perception of it. Chef Mark Greenaway hopes to narrow that gap with the launch of his first cookbook. Called Perceptions, it will be published in July by Relish Publications.

‘Scotland is internationally renowned for its ingredients, but from my experience promoting Scottish food around the world, not always its cuisine,’ reckons Mark. ‘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.’

As well as some 250 of Mark’s recipes, the book will look at many of the suppliers that Mark has worked with over the years and the ingredients which they produce. From Hebridean sea salt to Katy Rodger’s Artisan Dairy in the Ochils, the book is also a celebration of Scotland’s suppliers.

Modern Scottish cuisine

‘Perceptions is the culmination of over 20 years in the kitchen, setting out my philosophy as a chef, telling the stories of my journey, the food, people and places that inspire and continue to motivate me,’ says Mark.

‘This is like no other cookbook from Scotland. ‘Perceptions’ takes a fresh look at what Scottish cuisine is in a modern form… 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 discerning hobby chefs and food lovers.’

The book can be pre-ordered from Restaurant Mark Greenaway. If you would prefer to taste Mark’s food rather than trying to recreate it, you can book into his Edinburgh restaurant here.

Mark Greenaway's take on scallops. Pic: Paul Johnston.
Mark Greenaway’s take on scallops. Pic: Paul Johnston.