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.

Advertisement

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.

More like this

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

You might also like

Tom Kerridge: meet the chef

Meet the chef: Raymond Blanc interview

OXO tower restaurant's smoked salmon scotch egg recipe and meet the chef, Jeremy Bloor

Advertisement

Saiphin Moore, Rosa's restaurant: meet the chef

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Advertisement
Advertisement
Advertisement