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.
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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