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The Wishart Lunch, 2002 


 
 

 


The Wishart Lunch
Tuesday 5th November 2002

Wishart Lunch, 5 November 2002

Sixteen members of the Wishart Society gathered at Martin Wishart's newly refurbished restaurant in Leith, Edinburgh on Tuesday 5th November 2002.  Most hailed from Edinburgh or Fife; but George and Nan Wishart made the trek down from Angus, Ian and Margaret Blackie crossed from Dunbar, and journalist Scott Wishart travelled up from London.

Our Wishart Lunch proved to be a great opportunity to enjoy a first-rate meal in the company of fellow Wisharts and exchange family news and genealogical stories.  Martin's menu is reproduced below, and his dishes can be seen in the photos at the bottom.  The Wishart tartan was much in evidence, and David Wishart brought along his new book Whisky Classified, a copy of which was presented to Martin.

Wishart Lunch, 5 November 2002Wishart Lunch, 5 November 2002 

The Wishart Lunch at Restaurant Martin Wishart, Tuesday 5th November 2002

Martin Wishart (right) and his team of chefs

Chef Martin Wishart, preparing the wild mushrooms for the chicken main course 

Martin Wishart serves fine, frMartin Wishart, in his Michelin Star kitchenesh, creative and modern French cuisine, using the best Scottish ingredients. Martin draws his creative menu from his experience working for several well-known chefs, including Albert Roux at The Grand in Amsterdam.  In 2001, he was awarded a Michelin Star and "Scottish Restaurant of the Year" in the Good Food Guide.

MENU
Pumpkin soup
Risotto of squid ink with chervil butter sauce
*****
Roast fillet of cod mussel & curry jus, spinach
Breast of corn fed chicken, braised leeks, wild mushrooms, pomme fondante, tarragon jus
*****
Chocolate tart with vanilla ice cream
Cheese
*****
Tea or coffee

You can book to eat at Restaurant Martin Wishart here.

Jack Wishart made a short speech about his lifelong quest into the genealogy of the family, concluding with a toast to the memory of Scott Wishart who gave him the original inspiration.  The occasion was greatly enjoyed by all who came, and we resolved to meet again soon.  Please watch this space for the next Wishart event.

If you were not able to attend our lunch due to your distance from Edinburgh, why not consider organising your own Wishart gathering we shall be happy to announce it at the Wishart website.

Jack Wishart made a short speech, and led a toast to the memory of Scott Wishart
Jack Wishart's Speech and Toast

Fresh local produce is used, wherever possible

Risotto of squid ink with chervil butter sauce 

Roast fillet of cod mussel & curry jus, spinach 

Breast of corn fed chicken, braised leeks, wild mushrooms, pomme fondante, tarragon jus 

Three of the great dishes created by Martin Wishart for the Wishart Lunch