Restaurant Martin Wishart

A lovely 5 page article in Simpson & Marwick Property Magazine. Thank you for featuring us, we hope all the readers enjoy recreating the dishes.

Learn and Lunch dates filling up quickly! Don't miss out!

Don't miss out on our delicious Spring menu!

If you still haven't got anything for Mother's day, then look no further! Treat your Mum to a Michelin star dining experience...

Spring has sprung here at Restaurant Martin Wishart, come and join us for our delicious new Spring menu!

Evening Dining at Cook School & Dining Room by Martin Wishart will take place every Friday & Saturday throughout March.

This February Restaurant Martin Wishart will welcome a guest speaker Luis Marculeta, Export Area Manager from Rioja Vega for a special Wine & Dine event. THE WINERY The origins of this wine cellar, prior even to the time when the Denominación de... Origen guarantee of quality was created, have enabled it to preserve the word Rioja in its trademark. Rioja Vega is today one of the few wine cellars whose winemaking tradition dates back to the dawn of wine culture in this outstanding region. Those were the years when the French maestros, fleeing from the phylloxera that ravaged the vineyards in their country, chose these lands. They knew that proximity to the Ebro, its poor soils and its fine climate would produce an exceptional wine. During those years, Felipe Ugalde, who later joined forces with the Muerza family, was able to take full advantage of the knowledge of these pioneers and later, pass it on to his heirs. More than 135 years have gone by since then and, by continuing with the same attitude, we have steadily gained wisdom, experience and knowledge by adapting to technological advances and carrying out research in order to be able to offer the wide range of wines we have today.
THE MENU & WINES CANAPÉS & AMUSE-BOUCHE Rueda, Entreflores Verdejo, Principe de Viana, 2017 *** CEVICHE OF HALIBUT Tomato, passion fruit & mango Rias Baixas, Alba Vega, Albarino, 2017 *** ROASTED ORKNEY SCALLOPS Muscade pumpkin, Serrano ham & parmesan Rioja, Tempranillo Blanco, Rioja Vega, Rioja Alta, 2017 *** BRAISED VENISON SHOULDER Glazed root vegetables, creamed potato & red wine sauce Rioja, 135th Anniversary, Reserva, Rioja Vega, Rioja Alta, 2011 *** LEMON TART Rhubarb sorbet Navarra, Late Harvest Chardonnay San Nicola de Cadreita, Principe de Viana, 2014
RESERVATIONS Credit or debit card details will be requested at the time of booking to secure the reservation. For cancellations & no shows after 11th February 2019 we will charge full ticket price to your card without further notice. By submitting card details you are agreeing to our terms and conditions. Menu price £90.00 per person. Please call us if you have questions or need assistance making a reservation on 0131 553 3557 option 1.
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Book Now for The Honours Festive Menu...

Christmas Vouchers
To receive vouchers in time for Christmas, we would recommend ordering them online this week. Please allow 3-5 working days for delivery.
Email & SMS can also be ordered at any time
... Restaurant Martin Wishart - Gift Shop: https://vouchers.giftvouchersolutions.com /vouc…/Choose.aspx…
The Honours Gift Shop https://vouchers.giftvouchersolutions.com /vouc…/choose.aspx…
Cook School & Dining Room Tickets for events: https://restaurantmartinwishart.co.uk/eve nts/ Monetary voucher for Restaurant Martin Wishart can also be used at the Cook School https://vouchers.giftvouchersolutions.com /vouc…/Choose.aspx…
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Did you know the Cook School & Dining Room by Martin Wishart now has evening Demonstrations available for January, February & March 2019.
They are £25.00 per person and the package includes:
The demonstration, our digital recipe pack,... a taste of the dishes being prepared & complimentary coffee or tea.
Doors will open at 18:30hrs to start the class promptly at 19:00hrs until 20:30hrs Wine and Drinks from the bar available but not included.
STOCK AND SAUCES DEMONSTRATION – £25.00 The secret to a wonderful dish always lies on the quality of the stocks you use and the sauces. Come and learn how to produce a good stock and how to perfect your sauces. DATES: Wednesday, 27th February 2019 Wednesday, 27th March 2019
FISH AND SHELLFISH DEMONSTRATION – £25.00 Come and learn how to cook fish and shellfish. Our experienced Cook School Head Chef Graeme Carlyle chef will give you tips on how to fillet, choose and cook fish. He will demonstrate three different dishes. DATES: Friday, 1st February 2019 Friday, 1st March 2019
SEASONAL MENU DEMONSTRATIONS £25.00
Come and watch a seasonal three course menu being prepared, receive all the tips from our experienced Cook School Head Chef Graeme Carlyle, the dishes will revolve around useful cooking techniques.
DATES: 30th,31th January 2019 6th,7th,20th & 21st February 2019 6th, 7th, 20th & 21st March 2019
https://restaurantmartinwishart.co.uk/eve nts/2019-program/
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RESTAURANT MARTIN WISHART FESTIVE MENU Celebrate the Festive season with this exquisite bespoke five course menu. This menu is only available... for lunch & dinner on the following dates: Tuesday 11th & 18th December 2018 Wednesday 5th, 12th & 19th December 2018 Thursday 6th & 13th December 2018 The menu price is £48.00 per person All dietary requirements can be accommodated - please advise us at the time of booking. Reservations 0131 553 3557
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Thank you to Bookatable by Michelin UK UK] for delivering our new Michelin 2019 plaque.
Celebrating 18 years since our first star!!

Festive Menu 2018
Celebrate the Festive season with this exquisite bespoke five course menu.
... This menu is only available for lunch & dinner on the following dates:
Tuesday 11th & 18th December 2018 Wednesday 5th, 12th & 19th December 2018 Thursday 6th & 13th December 2018
The menu price is £48.00 per person
All dietary requirements can be accommodated - please advise us at the time of booking.
Reservations 0131 553 3557
or
Book online: https://7723fded-c4a4-4605-b717-6a890ecd2 c71.resdiary.com/…
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Watch Martin Wishart live in association with Vitality UK & Great British Chefs at 7pm on 8th November.
He will show you how to cook a warming autumnal dish of stuffed cabbage leaves in a tomato sauce.
There will be a live Q & A and the chance to enter their competition.

What a wonderful evening. From start to finish every single detail from the service to the food was impeccable. We will definitely be back when we are in town. Thank you!

We enjoyed another beautiful lunch yesterday, our third visit to the restaurant, this time savouring the last day of the four course spring menu. The food and service was, as always exceptional. On each visit we’ve entrusted wine selections to the sommeliers and we’ve never been disappointed. I can’t recommend the restaurant highly enough and would happily dine here time after time (friends and family, take note!)

This was our first time in this restaurant and we weren’t disappointed. The service was outstanding and the food was amazing. We had the 6 course tasting menu, every course was delicious, my only criticism would be that I would have preferred more of the courses to be hot but that is just my personal taste. I will definitely go again.

Fantastic meal with my husband last week, with the most helpful sommelier we’ve come across. Unforgettable experience. Would highly recommend.