2013 Magazine - Royal Caledonian Ball

One may think that a Michelin star,
four AA rosettes, and the title of
‘AA Chefs’ Chef of the Year’ 2011,
would leave little room for any chef to
improve – but for Martin Wishart, new
heights of perfection are always possible. It
is undeniably Martin’s devotion to food and
thirst to excel which drives his success, and
thanks to training from the likes of Albert
and Michel Roux Jr., Marco Pierre White
and John Burton Race, Martin is able to
produce dishes with the utmost skill. Having
owned Restaurant Martin Wishart since
1999, Martin continues to spread his passion
for cooking. His cookery school, the
restaurant at Cameron House Hotel
(awarded a Michelin star in 2011), and The
Honours, which opened in July 2011, have
all been a huge success.
In the heart of Edinburgh's Leith district,
behind an unassuming and discreet frontage
lies Restaurant Martin Wishart with a
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Martin Wishart
modern, classy and sophisticated interior.
The interior has been designed to create a
relax and calming atmosphere. The
restaurant was also voted number eight in
the UK by Harden’s and named one of
Toptable’s best-rated restaurants by diners.
The menus are imaginative, generous and
Martin works with the seasons. Vegetarian
options are always available. Come and enjoy
our selection of tasting menus and a la carte
dishes. From the opening amuse-bouche to
the closing petits fours, guests enjoy a
quality rivalled by few. Menu comprises
grilled Orkney scallop delicately placed on
an extraordinarily smooth pumpkin velouté.
Highlights of the tasting menu include
lightly poached langoustine ravioli
accompanied by braised endive spiked with
orange. Perfectly pink Ayrshire grouse will
be served in season. To finish, a decadent
Valrhona chocolate and hazelnut mousse.