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

The  Staff Canteen

The Staff Canteen

Editor 12th December 2017

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

Biography

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:

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 12th December 2017

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