Mark Greenaway

Mark Greenaway received nationwide acclaim following the opening of his eponymous restaurant in Edinburgh in February 2011. Since then, the restaurant has moved to new premises on North Castle Street where the awards and plaudits have continued. In 2012 it was the only restaurant in Scotland to be newly awarded 3 AA rosettes for outstanding cuisine and was named one of the top 100 restaurants in the UK by Restaurant Magazine and Square Meal in 2014.





  • 1 banana shallot, finely diced

  • 1 clove of garlic, crushed

  • 60g butter

  • 400ml milk

  • 100ml double cream

  • 500g fresh or frozen peas

  • Salt

  • 7 egg yolks

  • Shavings of black winter truffle


Gently sweat the shallot and garlic in the butter

  • Add the milk and cream

  • Bring to the boil and season with salt

  • Blend the peas in a high speed blender

  • Add the milk and cream mixture

  • Blend until smooth

  • Pass through a fine sieve

  • Add the mixture to a large bowl

  • Mix in the egg yolks

  • Place the bowl over a pot

  • of gently simmering water or bain marie

  • Stir the mixture

  • continuously until it reaches 82C on a thermometer

  • Season again to taste

  • Set the mixture in 5 bowls over ice

  • Place the bowls in the fridge so that the custard can fully set

When you are ready to serve, remove the bowls from the fridge and arrange your selection of vegetables upright on top of the pea custard.