The new venue is located at Newbury Racecourse in Berkshire and will serve a menu of pies including chicken, mushroom and tarragon; beef short rib and pearl onion; vegan mince, red wine and rosemary; and confit duck, lentil and orange.
The pies come served topped with mashed potato, mushy peas and either gravy or parsley liquor which means they are easy to be eaten as a takeaway option.
It joins the restaurateur’s debut site on Villiers Street in London’s Charing Cross, which opened this spring.
The brand was conceived during lockdown and was inspired by the fact that the number of pie shops in London had dwindled from hundreds to just 20, according to Greenaway.
“Opening a pie and mash shop is not something I would have thought about doing a year ago. However, living and learning the culture here in London during lockdown has pivoted my thinking,” said Greenaway at the time of the launch of Greenaway’s Pie & Mash.
The Scottish chef, who also operates Grazing by Mark Greenaway at Edinburgh’s Waldorf Astoria Edinburgh, is due to open his first fine dining restaurant in the capital later this year.