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.
From the primal physical act through to the heavenly smell it produces, making bread is the pinnacle of home baking. Thankfully it is fairly straightforward, requiring little more than elbow grease, especially if you’re making it without the aid of an electric mixer. Good-quality ingredients are, as ever, crucial – the bread will only be as good as the flour and flavourings you make it with. All leading supermarkets stock good-quality, strong bread flour, the high gluten content and elasticity of which make it especially good for breads.