Restaurant Martin Wishart was opened in March 1999 in Edinburgh's Port of Leith. The restaurant serves a mixture of traditional and modern French cuisine, which is produced using the very finest ingredients available. Food is bought in fresh each morning and twice a day Martin contacts fishmongers who source the best produce from markets in Scotland and some in England. Much of the seafood is hand-dived for in Dingwall, in the north east of Scotland
Edinburgh born Martin Wishart left school at age 15 to pursue his career, which has taken him across the globe. He returned to Edinburgh in 1997 and set up his eponymous restaurant in 1999. He has most recently won the Chef of the Year 2004 in the Catering in Scotland Awards.