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Meet the chef: Martin Wishart

Meet the man behind one of Edinburgh's most renowned Michelin-starred restaurants, Restaurant Martin Wishart. Find out what's always in his fridge, his go-to 15-minute supper and more

Martin Wishart is an award-winning chef and restaurateur who opened his first restaurant in 1999. Situated in the historic port area of Leith, Restaurant Martin Wishart was awarded a Michelin star in 2001 and has retained this accolade every year since.

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Martin has more recently opened his sister restaurant at Cameron House Hotel in Loch Lomond, which was awarded a Michelin Star in 2011. His most recent venture is The Honours, a contemporary brasserie in the heart of Edinburgh’s New Town.


My favourite wine

I love white Grand Cru Burgundies, especially Meursault and Puligny-Montrachet. These are the wines I love to drink when celebrating something special. 


In my fridge there’s always… 

Fresh Mole Almendrado paste from Mexico City – my French mother-in-law sends it to my wife. She loves using it with chicken to bring back her childhood memories.

Other than that, I always have unsalted butter and a nice piece of fresh Parmesan cheese in my fridge.


My favourite 15-minute supper to make at home is….

A quick lentil dhal, served with natural yogurt and a fresh salted cucumber and lime salad.


My guilty pleasure food is…

Salted liquorice from Denmark. Try it, it’s delicious!


If you gave me a tenner I’d spend it on…

I would get my children ice cream from Lucas in Musselburgh, a fantastic ice cream parlour. 


A restaurant trend I see being the next big thing is… 

I’m afraid I don’t care much for restaurant trends. They more often than not seem over-hyped and short lived!


On a Sunday I like to… 

Go for a long run along the beautiful East Lothian coast. Or if it’s blowing a gale then I’m out windsurfing at Gullane beach.


My favourite country to visit for foodie inspiration is

Belgium – there are many fine restaurants there. 


What are the three most useful ingredients and why?

Good quality olive oil: it’s such a versatile ingredient that can transform and lift so many dishes. It has the power to elevate a single ingredient.

Fresh lemon: creates balance to many dishes in the same way that salt creates flavour. A few drops of fresh lemon juice can coax it out, too.

Fresh herbs: with so much variety in flavours and aromas, it’s hard to dismiss such a natural ingredient.


For more information about Martin and his restaurants, visit martin-wishart.co.uk. You can try his roast monkfish with buttered savoy cabbage, vermouth and clams recipe here

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