Celebrating 50 years of Le Gavroche with: Martin Wishart
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.
- Which year did Le Gavroche first open?
- Which dishes from the Le Gavroche menu have been most popular over the past five decades?
- Which other top chefs have worked in the kitchen of Le Gavroche?
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.
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.
“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
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