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Guest chef Mark Greenaway is coming to Rockliffe Hall....

In the lead up to Rockliffe Hall’s first Food Festival in February 2019, we are going to put the spotlight on each of our guest chefs who will be cooking at this special event. First up is Mark Greenaway…

Mark Greenaway is a regular on TV and also the winner of the Gourmand Book Awards’ Best Chef Cookbook in the World. Mark Greenaway is well known for his outstanding food and was awarded 3AA Rosettes in 2012 and for every year since then. He prides himself on modern, innovative and visually stunning dishes and his signature dishes are desserts including the scrumptious peanut caramel cheesecake (pictured!).

Mark has appeared on the Great British Menu, Saturday Kitchen, Newsnight and Sunday Brunch. His cookbook launched in 2016, ‘Perceptions’ is inspired by 20 years of cooking. The philosophy is to help change how Scottish food is perceived by showing modern changes to the traditional way of cooking. The book also features fabulous produce from the breadth of Scotland such as Hebridean Sea Salt.

Having decided it was time for a new challenge, Restaurant Mark Greenaway closed in September, just after its fifth birthday. The team are now working on a new venture in the city centre of Edinburgh. This will be opened later in early 2019. According to Mark and Co-Owner Nicola Jack, the same team and the same suppliers will be used and they plan to develop a completely new concept.

Mark Greenaway will cook signature dishes at Rockliffe Hall’s Brasserie on Monday 4th February 2019 as part of the Food Festival. A raffle will be held to raise funds for Hospitality Action. Guests will also receive a copy of Mark’s award-winning book and will have the chance to meet Mark behind the scenes in the Brasserie kitchen.

Tickets are £65 and include an espresso Martini on arrival, a delicious five-course menu by Mark along with a copy of his book. 

To make a booking at the Evening with Mark Greenaway event or to find out more about the Festival of Food, please call 01325 729999 or email