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
