Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

Accolades have come easily 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. 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.

 

Latest News
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 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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Martin Wishart Recipes - See All