Martin Wishart, the chef who started the capital’s Michelin star boom, has announced the opening date of his new Edinburgh restaurant as Thursday 7 July. Called The Honours, it will be a brasserie style venture. Paul Tamburrini, formerly of Hotel Du Vin at One Devonshire Gardens in Glasgow, will be the head chef at the North Castle Street premises.
The name makes reference to Sir Walter Scott who famously uncovered the Scottish crown jewels, also known as The Honours of Scotland, from their hiding place in Edinburgh Castle. Scott also lived on North Castle Street for many years.
The name also draws influence from a rare 18th century book, The Honours of the Table or Rules for Behaviour During Meals for the Use of Young People. In this celebrated volume, the author, Rev Dr John Trusler, advised the youth of the day on correct table etiquette, exclaiming that: ‘To do the honours of a table gracefully, is one of the out-lines of a well-bred man…’
The blog couldn’t agree more.
Details of the menu are yet to be revealed, but Wishart confirmed that the style of dining will be very much brasserie and not fine dining, with prices to reflect.
Martin Wishart said of the new project: ‘To date this has to be the most exciting business venture that I have been associated with. Edinburgh is where I am from and I am delighted to be opening a contemporary brasserie in the New Town, in interpretation of the Parisian classic – a restaurant where traditional French cuisine meets the flavours of the Scottish market.
‘The seasonal menu created by my business partner, chef Paul Tamburrini, and myself highlights the quality of fine ingredients served in a casual setting. The front of house will be overseen by Steven Spear, a trusted and long standing senior manager of Martin Wishart Ltd.
‘Paul and I have spent a great deal of time researching the ambience, design and style of the restaurant, including visits to successful restaurants around the world we respect and aspire to.’
During their research the team visited restaurants such as Daniel Boulud’s acclaimed New York eateries and Wolfgang Puck’s latest CUT restaurant in Singapore, a visit that prompted the purchase of a Josper Grill, the charcoal burner said to be the ultimate way to cook a steak.
If you can’t wait until the start of July to sit down at a Wishart restaurant then you can book into his restaurant at Cameron House Hotel here.