Chef Mark Greenaway: A culinary journey and new beginnings with The Briery in Workington
Mark Greenaway’s journey through the culinary world has been nothing short of remarkable. With over 30 years in the hospitality industry, Mark’s passion for cooking started at just 15 in the town of Lanark, Scotland.
Since then, he’s carved out a name for himself as one of the UK’s most distinguished chefs, leading celebrated restaurants like Pivot in Covent Garden, London, the Haweswater Restaurant in the Lake District, and Grazing at the Waldorf Astoria in Edinburgh.
Recently, he made waves with the opening of his latest venture, The Briery in Workington, which saw every table fully booked on its very first night.
Mark said: “The team were amazing! Everyone one worked extremely well considering they’ve never worked together before.”
Seasonality and supplier partnership
One of Mark’s secrets to keeping his restaurants at the top of their game is his dedication to seasonality and fresh, quality ingredients. For him, every new menu begins with conversations with suppliers, discovering what’s new, what’s in season, and what can elevate his next dish. For the past two years, he’s collaborated closely with Pioneer Foodservice to source his ingredients, a partnership that has become integral to his work at Haweswater Restaurant and, more recently, The Briery.
When it comes to his meat selection, Mark trusts us for our dedication to quality, a value we both share. He believes in forming strong, face-to-face relationships with suppliers, and makes it a point to regularly meet with Sue Finnigan, his area sales manager, to discuss menu concepts and pricing. This partnership doesn’t stop with a handshake—Mark took a tour of our warehouse and butchery, where he was impressed by the meticulous work and pride shown by our team. In his own words, he felt Pioneer had “nothing to hide”.
Achievements and milestones
For Mark, achievements in both his personal and professional life have marked his career.
From a business standpoint, Mark’s ultimate success is his constant state of “being busy”—a badge of honour in the fast-paced world of dining, and a true testament to the quality and consistency of his work.
On a personal level, he takes great pride in his first cookbook, Perceptions, which not only showcases his culinary philosophy but also serves as an inspiration to chefs across the UK. In fact, it was named the world’s best chef cookery book at the 2017 Gourmand World Cookbook Awards.
This year sees the release of his second book, Progression, which follows the seasons and what nature has to offer, allowing readers to create some of his own creations which are part of his repertoire.
Looking ahead
With a career that spans three decades, Mark Greenaway continues to thrive on new challenges and create unique dining experiences that surprise and delight. The Briery’s successful opening marks yet another milestone, adding to his legacy as one of the UK’s most accomplished chefs. As he looks to the future, it’s clear that he will continue to champion quality, community, and creativity in every dish he serves. And with partners like Pioneer Foodservice, he is poised to bring fresh, high-quality cuisine to all his customers.