Restaurant Martin Wishart has won a Michelin star, plus Best Fine Dining Restaurant in Scotland at the Scottish Restaurant Awards 2011.

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.

 

Awards

The AA
Chef's Chef of The Year (2011)

The AA
Three AA rosettes

The Michelin Guide
One Michelin star

Press
Books
Cookbook by Martin Wishart
Cookbook by Martin Wishart
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Restaurants
Martin Wishart at Loch Lomond
Martin Wishart at Loch Lomond This second venture from Martin Wishart is every bit as sophisticated as his central Leith venue, although with an added air of country-house glamour – with the cooking and hospitality transplanted, as it has been, to Cameron House on the shores of Loch Lomond, a grand old pile surrounded by acres of green and located smack-bang next to the water.

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Restaurant Martin Wishart
Restaurant Martin Wishart Having come through the ranks under Marco Pierre White, with ringing recommendations of quality from the man himself and subsequent accolades – including the 2011 ‘Chef’s Chef’ award from the AA guide – under his belt, it’s not surprising that Martin Wishart’s name on this establishment brings the crowds in.

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The Honours
The Honours Martin Wishart’s new Edinburgh brasserie fuses traditional French cuisine with a wealth of locally sourced, organic produce. Stone flooring and contemporary design offset the relaxed, continental approach.

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Spring

Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...


Martin Wishart Recipes - See All