Due to open mid-April, Greenaway’s latest venture – ‘Grazing by Mark Greenaway’ - is the first step in a new direction for the 3 AA Rosettes chef, as he looks to build a ‘more diverse’ restaurant portfolio.

Grazing by Mark Greenaway will offer guests a selection of traditional, modern and sharing plates, incorporating locally sourced ingredients and unique dish concepts.

Dishes include: BBQ shiitake mushrooms on toast; a cured meat and choux pastry picnic box; Japanese-inspired pancakes; sharing shepherd’s pie and roast chicken; as well as Greenaway’s signature dishes slow roast pork belly and sticky toffee soufflé.

He said: “The brasserie in the Waldorf Astoria is an excellent restaurant space, lending itself to a relaxed dining experience in a stunning location.

“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.

“Our focus will be on helping diners to share and enjoy wonderful food in a leisurely fashion – ‘grazing’ at their own pace.

“We have some new and unique dishes, but visitors can expect to see a few recognisable touches and some familiar faces too.”

Hotel general manager Dale MacPhee added: “The experience economy continues to be a driving force among consumers, and (Waldorf Astoria Edinburgh) recognises 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.”