The Contour of Luxury Spring/Summer 2018 | Page 128
It is with delight that I am featuring Chef Martin
Wishart in this issue of The Contour of Luxury. Trained
under such renowned chefs as Albert Roux, Michel
Roux Jr, Marco Pierre White and John Burton-Race,
Chef Wishart has now made his own admirable mark
in the high-end culinary world. To date, he has three
restaurants,
t wo of which have garnered Michelin
Stars, one cook school, outside catering opportunities
and an unrivaled reputation for consistently delivering
a top-quality dining experience.
Additional noteworthy awards for his culinary
skills include:
AWARDS:
Michelin Star - Awarded star in 2001 and retained it
ever since, Four AA Rosettes - Awarded since 2005,
Good Food Guide - 7/10 Top 50 Restaurant, Harden’s
Guide - No. 8 in Britain, Best Restaurant in Scotland
& No.9 in UK, Trip Advisor 2015 - Best Restaurant
in Scotland & No.5 in UK, The Sunday Times 2015
- Best Ambience & Most Recommended, Top Table
2011 Best Rated Restaurant in the UK
See below a recipe, which Chef Martin Wishart has
sent to share with you, my readers. Bon Appetit!
-Alexis Day
C