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Northumberland hotel Langley Castle has appointed Scottish chef and restaurateur Mark Greenaway as its first culinary director as it looks to strengthen its food offering.
Greenaway will oversee the food offering across the hotel, including its 2 AA Rosette Josephine’s restaurant, Pavilion and Drawing Room.
His remit will include developing fine-dining tasting and à la carte menus, as well as more casual dining options, afternoon teas, Sunday lunches, weddings and special occasions. The hotel said the menu will focus on seasonal and local produce, with Greenaway aiming to exhibit Northumberland ingredients alongside regional flavours.
Greenaway has previously operated restaurants in Edinburgh and London and has appeared on The Great British Menu, Saturday Kitchen and Sunday Brunch. He opened his first restaurant, Mark Greenaway at Picardy Place, Edinburgh in 2011 before relocating it to North Castle Street, where it received 3 AA Rosettes.
He later launched Grazing by Mark Greenaway at the Caledonian Hotel in Edinburgh and opened Plant in Covent Garden, London. He has also published two cookbooks, Perception and Progression.
Mohamed Serag, general manager of Langley Castle, said: “The castle has never had a culinary director at the helm, which demonstrates our intention to make Langley Castle one of the key places to head for an experience that intertwines 676 years of history with extraordinarily delightful, fresh and seasonal food.
“Under Mark’s direction, food will become a more integral part of our offering to the visiting guest and local diner than ever before, providing every reason for our customers to unwind in a setting like no other, with centuries of history surrounding them. Attracting Mark Greenaway to Langley Castle has been a real coup in what is our 40th anniversary year as a hotel and restaurant.”
Greenaway added: “This is an exciting and brand-new challenge, with an opportunity for me to take a blank page and create a vision that brings Northumberland produce to the fore and puts seasonal fine dining centre stage. I have big ambitions for Langley Castle and want to take my entire culinary team on an exciting journey that will be challenging but extraordinarily rewarding.”
Northumberland hotel Langley Castle has appointed Scottish chef and restaurateur Mark Greenaway as its first culinary director as it looks to strengthen its food offering.
Greenaway will oversee the food offering across the hotel, including its 2 AA Rosette Josephine’s restaurant, Pavilion and Drawing Room.
His remit will include developing fine-dining tasting and à la carte menus, as well as more casual dining options, afternoon teas, Sunday lunches, weddings and special occasions. The hotel said the menu will focus on seasonal and local produce, with Greenaway aiming to exhibit Northumberland ingredients alongside regional flavours.
Greenaway has previously operated restaurants in Edinburgh and London and has appeared on The Great British Menu, Saturday Kitchen and Sunday Brunch. He opened his first restaurant, Mark Greenaway at Picardy Place, Edinburgh in 2011 before relocating it to North Castle Street, where it received 3 AA Rosettes.
He later launched Grazing by Mark Greenaway at the Caledonian Hotel in Edinburgh and opened Plant in Covent Garden, London. He has also published two cookbooks, Perception and Progression.
Mohamed Serag, general manager of Langley Castle, said: “The castle has never had a culinary director at the helm, which demonstrates our intention to make Langley Castle one of the key places to head for an experience that intertwines 676 years of history with extraordinarily delightful, fresh and seasonal food.
“Under Mark’s direction, food will become a more integral part of our offering to the visiting guest and local diner than ever before, providing every reason for our customers to unwind in a setting like no other, with centuries of history surrounding them. Attracting Mark Greenaway to Langley Castle has been a real coup in what is our 40th anniversary year as a hotel and restaurant.”
Greenaway added: “This is an exciting and brand-new challenge, with an opportunity for me to take a blank page and create a vision that brings Northumberland produce to the fore and puts seasonal fine dining centre stage. I have big ambitions for Langley Castle and want to take my entire culinary team on an exciting journey that will be challenging but extraordinarily rewarding.”
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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