Scotlands next big thing is how Gordon Ramsey described Martin

Scotlands next big thing is how Gordon Ramsey described Martin Wisharts eponymous
restaurant in Leith, Edinburgh. Opened in February 1999, the restaurant had just four staff
although today that number stands are around thirty staff, all of whom provide quality service for
diners with the aim of having one member of staff for every two guests. In 2001, Martin Wishart
was the first Edinburgh restaurant to gain a Michelin Star, which has been confirmed annually ever
since. Along with the star, the restaurant has, most recently, won awards for Best Fine Dining
Restaurant and Top Restaurant in Scotland in the Good Food Guide 2010.

The a la carte evening menu offers three courses for just 50 with Orkney Scallops, Dornoch Lamb
and Tart Tatin just some of the fine local delicacies on offer. Quality local produce is the focus here,
with concise, elegant menus. The tasting menu is 60 for six courses and a glass with each course
adds another 50 to the bill. Vegetarian menus are all available.
The Wine list is a little more extensive, offering New World and traditional French reds and whites
and dessert wines. Wine is available by the glass, the bottle and by the half bottle, with prices
ranging from around 30 to over 500.

Across the cobbles from the river, Martin Wishart is set in an air and relaxed environment in
Wisharts native Edinburgh. Despite being local, the chef has travelled the world, working with
famous and renowned chefs such as Marco Pierre White, John Burton Race, Albert Roux and Nick
Nairn and the cuisine on offer certainly lives up to Martins reputation. Head Chef Joe Taggart has
held senior chef positions at the five-star Balmoral Hotel in Edinburgh and at Gordon Ramsays
Amaryllis Restaurant in Glasgow.

Martin Wishart
54 Shore
Reservations 0131 553 3557