Michelin star chef preaches accessibility in the kitchen
This article is from 2008.
It’s hard to believe that next year will mark the tenth anniversary of Martin Wishart’s arrival on Leith Shore. Then, a young Scottish chef opening a small fine-dining restaurant with his own name above the door seemed, well, confident. But Martin Wishart has proved he has all the confidence, culinary skill and leadership you need to drag Scotland somewhere beyond credibility in the food world. His Michelin star was the first in Edinburgh; others have followed, and now many of the young chefs opening their own places and aspiring to greatness have passed through Wishart’s busy kitchens. More culinary ambassador than celebrity chef, in the past year he has opened a Cook School, also in Leith, and published Cook Book, which contains insights into some of the memorable dishes cooked by the chef.
But it’s not all about rarefied haute cuisine. ‘Anybody can cook,’ he says. ‘It’s all about giving them the confidence to realise this. The book is designed with all abilities in mind.’ His event has Wishart appearing alongside David Erdal, author of Local Heroes, the story behind iconic Scottish food company Loch Fyne Oysters. While the tale of creating an oyster farm, shop and then restaurant in remote Argyll over the last three decades is a stirring one, Erdal’s particular inspiration is the way the company became owned by its own 120 employees after the death of aristocratic owner Johnny Noble in 2002.
11 Aug (with David Erdal), 2pm, £9 (£7).