Celebrating 50 years of Le Gavroche with: Martin Wishart

The  Staff Canteen

The Staff Canteen

Editor 5th September 2017

This year, the two-Michelin-starred Le Gavroche which transformed the UK culinary scene is celebrating its 50th anniversary - The Staff Canteen decided to speak to past members of the brigade including restaurateur Martin Wishart.

Restaurateur Martin Wishart, whose impressive accolades are sure signs of a Le Gavroche alumnus, was a chef de partie and worked on the garnish, sauce and bakery sections from 1993 -94.

Top chefs who have worked at Le Gavroche:

Pierre Koffmann
Former proprietor, La Tante Claire, London, and Pierre Koffman at the Berkeley
1970-1972 Started as a commis chef and after two months was promoted to sous chef

Gordon Ramsay
Chef-proprietor, Gordon Ramsay Holdings
1988-1990

Marcus Wareing
Chef-patron, Marcus, London
1989-9

Since leaving Le Gavroche

Since leaving Le Gavroche, Martin moved on to open Restaurant Martin Wishart in Edinburgh, which currently holds a Michelin star and four rosettes from the AA Restaurant Guide for its elegant French cooking using seasonal Scottish produce.martin wishart quote

“They were hard days, working very long hours and you were certainly kept in line," Martin recalled. “Discipline is a great motivator and, in my opinion, it is something that lacks in many kitchens today.”

Martin’s meticulous training is evident in the successes of his restaurants. Continuing to excel in the field of fine dining, Martin Wishart at Loch Lomond also achieved a Michelin star, four rosettes, and has a Notable Wine List from the AA Restaurant Guide.

What did you learn from your time at Le Gavroche?

Martin said: “I learned a huge amount from my time at Le Gavroche: how to work professionally, be organised and clean in all aspects of preparation and service. Speed, organisation, precision and consistency is what I gained.”

Most recently, Martin opened The Honours Brasserie in Edinburgh, which continues to strengthen Scotland’s reputation of great food, and inspire visitors to come back and enjoy The Honours’ French cuisine.

With so many awards and recognition under his belt, Martin said: “I am proud to say that I have worked for both Albert and Michel Jr at Le Gavroche. They are both generous and inspiring to work for.

“Happy birthday and thank you, Le Gavroche.”

By Thao Ly Nguyen

The  Staff Canteen

The Staff Canteen

Editor 5th September 2017

Celebrating 50 years of Le Gavroche with: Martin Wishart