Accolades have come readily to Martin Wishart: he has been crowned AA Chef's Chef of the Year and won 4 rosettes in the AA Restaurant Guide. In 2010, The Good Food Guide named Restaurant Martin Wishart the Top Restaurant in Scotland and one of the Top 14 Restaurants in the UK.
Having trained at some of the world's most acclaimed restaurants, for chefs like Albert Roux, Marco Pierre White, Charlie Trotter and Michel Roux, Jr, Martin Wishart now has three acclaimed restaurants of his own: Restaurant Martin Wishart in Edinburgh, Martin Wishart at Loch Lomond and Edinburgh brasserie The Honours.
Wishart’s food takes well-loved British ingredients and transforms them into forward-thinking cuisine that retains a degree of comforting familiarity. Techniques such as pickling, smoking, roasting and braising are essential to his menus.
The North Sea provides Wishart's cherished ingredients, such as shellfish, monkfish and salmon, but he is equally expert with land-based quarry such as mallard and venison. A typical technique is to adapt cooking or preparation styles from a variety of cuisines and then apply them to ingredients to allow a couple of distinct flavours to take centre stage.
Wishart is a prolific producer of recipes and his recipes are some of the most popular featured - favourites include his crab cakes recipe, lamb shank recipe and a legendary lemon cake recipe.
In February 2012 Martin Wishart was given an honorary degree from Edinburgh University, becoming the first chef to be bestowed with the accolade in the institution's 428 year history. Wishart also remains committed to developing children's appreciation for cookery, through outreach school programmes and by launching a cooking school for Edinburgh's amateur chefs.