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