Edinburgh-born Martin Wishart has firmly established himself as one of the UK's most highly respected chefs. Trained under culinary giants such as Albert Roux, Michel Roux Jr, Marco Pierre White, and John Burton-Race, Martin has distilled their teachings into his own unique culinary magic. With over thirty years of experience, he emphasizes discipline, passion, and classic French techniques in his kitchen.
Martin's culinary journey began at fifteen, and his love for the industry has only grown. Known for his commitment to quality produce, he sources ingredients locally and internationally, with a particular passion for Scottish produce. His relationships with local suppliers ensure the freshest ingredients, from live langoustines to hand-dived scallops.
Martin's dedication to his craft and his entrepreneurial spirit continue to drive his success and influence in the culinary world.
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Watch our interview with Martin Wishart.
Martin's Menu
Kilbrannan Langoustine
Brown shrimps, Parsnip purée
Smoked butter, Verjus Orkney Scallop
Bellota ham, Pumpkin, Parmesan velouté Guinea Fowl Mousse
Buttered cabbage, White truffle cream Roast Loin of Roe Deer
Red cabbage, Beetroot
Macmartinia and Red currant Kumquat & Mascarpone Cream Meringue
Chestnut & Rum sauce Tea, Coffee, Petit Fours
