Our third Wishart Lunch was again held at Restaurant Martin Wishart, in Leith on Wednesday 17th November 2004.
Some photographs from the occasion, taken by Scott Wishart, are reproduced below
Key to photos
A: Neil Wishart (Cambridge) and Doreen Wishart (Edinburgh)
B: George Wishart (Kirkcudbright) speaking on George Wishart
, Fisherman of Kirkcudbright
C: Tony Knight (Ripon) and Margaret Wishart (Fife)
D: Scott Wishart (London) and Susan Knight (Ripon)
E: David Wishart (Edinburgh) speaking about a silver Federal spoon made by Hugh Wishart of Wall Street, New York c. 1790
F: The main
table of Wishart diners, with Barbara Wishart and Robin Wishart (foreground)
G: David Wishart presents a 20th century silver champagne flute by silversmith Karen Wishart
of Wellington and Edinburgh
H: Jack Wishart (Edinburgh) toasts the memory of Scott Wishart who started him on his genealogical quest
I: Jimmy Wishart (Edinburgh) examines a crested
silver goblet made for the Wisharts of Pittarrow, 1797
J: Mr and Mrs Andrew Wishart (Glasgow)
K: Alistair and Christina Wishart |
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Altogether we were 21 Wisharts for lunch at Restaurant Martin Wishart on 17th November 2004, the furthest travellers
coming from London and the south of England. Martin Wishart again provided an excellent Michelin-star meal, menu as
below, including wine from the Wishart Winery of Hawkes Bay, New Zealand - reserve merlot and chardonnay, further details here.
The Wishart Lunch 2004
MENU
Cream of pumpkin soup
Tartare of beef, new potato salad & gratin
of quail egg
*****
Roast cod, Paysanne of
leeks, salsifi & Sauternes & curry jus
Pithiviers of partridge & venison, spinach, wild mushrooms & red wine sauce
*****
Caramelized pear, puff pastry tartlet & vanilla ice cream
Cheese
*****
Tea or coffee |
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Jack Wishart proposed a toast to the memory of Scott Wishart, who set him off on his genealogical quest over 30 years ago - details
here. David Wishart gave a short talk on Wishart silver. His examples included a pair of late 18th century silver crested goblets
from the family of William Thomas Wishart; an 18th century American coin spoon by Hugh Wishart of Wall Street, New York; and a pair of modern champagne flutes by Karen Wishart of Wellington and Edinburgh - see
silver.
David also brought along his book on Whisky Classified, all copies of which were quickly snapped up and signed.
George Wishart, who has recently moved from Edinburgh to Kirkcudbright, spoke on his research about the Wisharts of Kirkcudbright, concluding with a poem reproduced below.
The Wishart Lunch 2004
MENU
Cream of pumpkin soup
Tartare of beef, new potato salad & gratin
of quail egg
*****
Roast cod, Paysanne of
leeks, salsifi & Sauternes & curry jus
Pithiviers of partridge & venison, spinach, wild mushrooms & red wine sauce
*****
Caramelized pear, puff pastry tartlet & vanilla ice cream
Cheese
*****
Tea or coffee |
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The lunch was greatly enjoyed by all who attended, and we parted with the firm intention of meeting again in 2005.There is a report of our 2003 lunch at Restaurant Martin Wishart here |
