Martin Wishart

Celebrity chef

I trained under renowned chefs including Albert Roux and Marco Pierre White and opened my eponymous restaurant in Leith in 1999. Since then it has gained one Michelin star, 4 AA rosettes and a score of 8/10 in the Good Food Guide. I also own the Martin Wishart Cook School, restaurant Martin Wishart at Cameron House Hotel, Loch Lomond, and The Honours brasserie in Edinburgh. I hold the title for AA Chef’s Chef of the Year 2010-2011.

I trained under renowned chefs including Albert Roux and Marco Pierre White and opened my eponymous restaurant in Leith in 1999. Since then it has gained one Michelin star, 4 AA rosettes and a score of 8/10 in the Good Food Guide. I also own the Martin Wishart Cook School, restaurant Martin Wishart at Cameron House Hotel, Loch Lomond, and The Honours brasserie in Edinburgh. I hold the title for AA Chef’s Chef of the Year 2010-2011.

Latest articles from Martin Wishart

Martin Wishart: mixed berries and almond tart

You could use almost any berry for this tart, though for flavour and variety my choice would be raspberries, blueberries and brambles. The almond-based sponge imbues the filling with a rich texture that works a treat with the sweet, crisp pastry.

Martin Wishart: clam, chorizo and coconut broth

This is a deluxe version of the classic moules mariniere, the credit for which must go to Paul Tamburrini, the head chef at my Edinburgh brasserie The Honours. It's a fabulous dish for sharing alongside a stack of crusty bread. If clams are hard to come by or don't float your boat, mussels make a nourishing and flavoursome alternative.

Martin Wishart: Tiramisu

There isn't a classic recipe for tiramisu as such, so I've chosen to offer you the one we serve in my Edinburgh brasserie The Honours. For lovers of strong coffee, dark chocolate and the creaminess of mascarpone no other dessert comes close.

Martin Wishart: scallop tempura with baby gem lettuce, pear, mango and chilli

Scallop tempura is a terrific, succulent way to cook one of Scotland's finest foods. The batter gives the scallops a lovely crisp texture and served with the salad they make a great starter or light main course. If you prefer a slightly sweeter dressing, add a little mirin or a pinch of sugar to the olive oil and lime dressing. You'll need a deep-fat fryer for this recipe – a sound investment as long as you can resist the temptation to make chips with it every night ...

Martin Wishart: cinnamon buns

Full of currants and spice, these cinnamon buns will be far superior to the ones you buy in the supermarket and have the added benefit of filling your house with a wonderful aroma. Simply brew a pot of tea, lather some salted butter on a bun or two and voila: you have a mid-morning treat to which few others can compare.

Martin Wishart: roast chicken with chermoula and toasted Israeli couscous

This beautiful North African chicken dish is a cinch to prepare. The clean, strong flavours are what I love most about it – it’s not too spicy and highly aromatic. It's perfect either straight from the oven or cold, and best served whole at the table to encourage the communal aspect of eating which is often overlooked these days.

Martin Wishart: veal stew with creamed polenta

VEAL is less popular in the UK than on the continent, where the French, Italians and the Dutch are among the biggest producers. Try to source meat that complies with the RSPCA's Freedom Food standards – calves reared under these conditions are treated better than those required by UK law. This dish can also be made using Rose Veal, which is sold in many supermarkets. The rose veal is from older calves or younger adults and mainly male dairy cows.