Joe Taggart to depart Restaurant Martin Wishart

After more than two decades, head chef Joe Taggart is set to depart from Michelin-starred Restaurant Martin Wishart later this year.

Joe joined Restaurant Martin Wishart a few months after its opening in 1999, quickly becoming the culinary pillar of the team.

He began as a commis chef among very few in the kitchen, but through dedication and hard work, he evolved into the head chef over time.

Since then, he has worked closely with Michelin-starred owner Martin Wishart, overseeing daily operations, leading the brigade, and ensuring unwavering consistency in the restaurant’s celebrated cuisine.

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.

Now in his mid-50s, Martin has taken a step back from the day-to-day running of the kitchen, with Joe running things as head chef.

'THE TIME IS RIGHT'

After more than 20 years in the Edinburgh kitchen, Joe explained why now feels like the right time to move on.

He said: "It has been a good long stint. I just feel the time's right.

"I’ve just turned 48 and I’m looking for a new challenge. I want to leave while I still love it. I don’t want any tainted memories; I want to look back and be proud of what we’ve achieved and what we’ve done."

Reflecting on the moments that stood out most during his tenure, Joe spoke warmly about the people and progress.

"Working with different teams, working with the chef, working with Martin... every day seemed to be different," Joe added.

"We were always pushing on. I’ve absolutely loved it, and I still love it. There’s been a lot of chefs go through here and it’s always good to see

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them go on to bigger and better things."

Martin commented: "I want to pay tribute to Joe, who has been by my side in the kitchen for over 20 years. His loyalty, skill, and support have meant the world to me and to Restaurant Martin Wishart.

"In an industry where such long service is rare, Joe has been a constant - through busy nights, big moments, and countless memories that we’ll always share. I’m truly grateful for everything he has given over the years."

Martin also praised Stuart Fryer, who will be replacing Joe later this year.

He added: "Looking ahead, I’m excited to be working alongside and see (sous chef) Stuart step into the role of head chef. He’s been with us for eight years and knows our repertoire inside out, which makes him the right person to carry our standards forward.”

Joe added: "I’m delighted for Stuart, he’s a nice guy. It’s a good transition because he knows the place, he loves the restaurant, he knows what we do. He’ll put his own mark on it, but he’s not going to change things too much. He knows what the chef likes and it's well deserved, definitely.”

Reminiscing

Looking back to where it all began, he recalled the excitement of joining two decades ago.

Joe said: "I can remember starting - it was early September after a festival.

"Back then we had a lot more staff, we were open five days, and I did turning tables at the weekend. It was busy, really busy.

"The numbers we were doing were incredible. It was an exciting time, and two years later the kitchen opened up, which was great for the area. I wouldn’t change it at all - it’s been such a great journey."

written by abi kinsella

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