1 Michelin Star Chefs: Martin Wishart, Chef Patron, Restaurant Martin Wishart

The Staff Canteen

Martin Wishart is chef patron of the one Michelin starred, Restaurant Martin Wishart in Edinburgh.

Martin Wishart, founder and owner of Restaurant Martin Wishart in Edinburgh, is held in a very high regard throughout the fine dining community.

Restaurant Martin Wishart

Restaurant Martin Wishart

54 Shore, Edinburgh, EH6 6RA

Web: www.restaurantmartinwishart.co.uk
Email: [email protected]
Telephone: +44 (0) 131 553 3557
Opening hours: Lunch Tuesday to Saturday 12pm to 1:30pm; Dinner Tuesday to Thursday 7pm to 9pm Friday and Saturday 6:30pm to 9:30pm; Closed Sunday and Monday

Head chef: Joe Taggart
Restaurant manager and sommelier: Jean Christophe Forgé

Facebook: Restaurant Martin Wishart

Twitter: @RMWLeith

Instagram: @martin_wishart


Born and raised in Edinburgh, Martin’s first job in the industry was as a kitchen apprentice at a popular local hotel. Over the next five years the chef knuckled down honing his skills. Aged 20, the promising young chef left his job at Cameron House in Loch Lomond jetting off to France where he would later work with chef Marc Meneau at his restaurant in Burgundy. Taken under the wing of Marc, Martin flourished in his role getting a real insight into a Michelin starred kitchen and environment.

Martin Wishart
Martin Wishart

In his early career, Martin trained with some of the biggest names in the industry such as Albert Roux, Marco Pierre White, Charlie Trotter and Michel Roux Jr.

Martin Wishart now has three critically acclaimed restaurants to his name: Restaurant Martin Wishart which opened in 1999, Martin Wishart at Loch Lomond (which also has a star in the Michelin Guide UK) and The Honours in Edinburgh which opened in 2011.

Food style

Martin takes classic British ingredients and transforms them into progressive cuisine. Yet, still manages to retain an element of satisfying home comfort and it is this combination that has engineered such a level of success. Pickling, smoking, roasting and braising are essential to his menus. Martin has the luxury of the North Sea as a source of ingredients and cherishes shellfish, monkfish and salmon. He has also excelled with land-based produce as venison and mallard can often be found on his menus.

Other interests

Martin was the first chef in the history of Edinburgh University to be given an honorary degree in February 2012 and is a prolific publisher of popular recipes. He is committed to developing culinary expertise amongst young people and has recently launched a cooking school for Edinburgh’s amateur chefs.

Ravioli of duck and spelt
Ravioli of duck and spelt

Awards and accolades

Restaurant Martin Wishart was awarded its first star in 2001, an accolade it has held for 16 consecutive years. The restaurant also has four rosettes from the AA Restaurant Guide and is currently listed at number 41 in the Good Food Guide’s top 50 restaurants list along with a score of 7/10.

Videos with Martin Wishart:

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The Staff Canteen

The Staff Canteen

Editor 12th December 2017

1 Michelin Star Chefs: Martin Wishart, Chef Patron, Restaurant Martin Wishart