He's the reigning AA Chef's Chef of the Year and has 4 rosettes in the AA Restaurant Guide (2010/2011). 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 under and worked for Albert Roux, Marco Pierre White, Charlie Trotter and Michel Roux, Jr, Martin has two acclaimed restaurants: Restaurant Martin Wishart in Edinburgh and Martin Wishart at Loch Lomond, with Edinburgh brasserie The Honours in July 2011.
Wishart is also hard at work developing children's appreciation for cookery through outreach school programmes. Most recently, he launched a cooking school for Edinburgh's amateur chefs.
Wishart’s food takes well-loved British ingredients and transforms them into forward-thinking cuisine that retains a degree of comforting familiarity. 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 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. He has contributed recipes to both the first and the second Great British Chefs app - favourite recipes include a white chocolate mousse with strawberries, oxtail stew with olives and chocolate and raspberry vinegar matchsticks.