Michelin-starred Chef, Martin Wishart and business partner, acclaimed Head Chef, Paul Tamburrini are set to open a brand new Edinburgh brasserie, The Honours, on 7th July 2011, just in time for the popular Edinburgh Festival in August.
FOR IMMEDIATE RELEASE
PRLog (Press Release) – May 30, 2011 – In a move long-awaited by the Edinburgh restaurant scene and beyond, Martin Wishart has today announced the concept and opening date for his new brasserie in partnership with head chef, Paul Tamburrini. Due to open on Thursday 7 July, the new Edinburgh city centre eatery on North Castle Street will be named The Honours.
The name makes reference to Scottish history, when Sir Walter Scott – who lived with his family at 39 North Castle Street for many years – famously uncovered the Scottish Crown Jewels, hidden within Edinburgh Castle, also known as ‘The Honours of Scotland’.
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…”.
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.
Tamburrini has known Wishart for over 12 years, since meeting in the kitchen of Edinburgh’s Balmoral Hotel in 1998. His extensive experience includes some of the UK’s most renowned one-Michelin Star restaurants such as Marco Pierre White’s L’Escargot Restaurant London, Airds Hotel in Argyll as well as Martin Wishart’s fine dining restaurant in Leith, Edinburgh. Paul has also worked in some of the west of Scotland’s best loved venues – The Turnberry Resort, Ayrshire, Rogano in Glasgow and Cameron House Hotel on Loch Lomond. His most recent role was executive chef at One Devonshire Gardens in Glasgow, relaunching the restaurant in 2006 under the new management of Hotel Du Vin to create a multi-award winning, critically acclaimed fine dining restaurant.
Paul Tamburrini said: “Working with Martin and Steven again is giving me the opportunity to create a menu which draws on the wonderful artisan producers we have been using for many years, and to source and support newly developing suppliers such as St. Bride’s Farm in Strathaven who rear free-range poultry, and share our passion for excellence. Organic vegetables will be purchased from Phantasy Farm in East Lothian and Royal Warrant holders Donald Russell will supply the amazing Scottish beef that features prominently on our Josper grill menu. Our lobsters will come from David Grubb’s fishing boat ‘Gipsy Girl’, based in North Berwick and our scallops and crabs are sourced from the Ethical Seafood Company in Skye.”
Front of house manager Steven Spear has worked at Restaurant Martin Wishart since 2002 and was promoted to maitre’d in 2005. Spear’s restaurant trade experience began at the early age of seven, scrubbing oysters in the kitchen of the family business, The Three Chimney’s on the Isle of Skye.
Steven Spear said: “I was delighted to be invited to head up the front of house team at The Honours. This is a unique chance for me to work closely with Martin and Paul on creating a brand new concept. My team and I will be looking to develop a relaxed, friendly and professional front of house style.
“Along with Jean Christophe, manager at Restaurant Martin Wishart, we have put together a concise but varied wine list. Ultimately we hope to be able to offer the majority of the selection on the list by the glass. We will also be offering a range of classic cocktails made with premium spirits.
We are really looking forward to opening the doors to the Edinburgh dining public. I think this brasserie will be something special.”
Design of The Honours’ interior has been entrusted to Iain Smith Design, who has designed all of Martin Wishart’s venues including Cameron House Hotel on Loch Lomond and the Cook School in Leith. The Honours’ interior will be different from the other venues, with a more relaxed continental feel, no tablecloths and stone flooring throughout. The restaurant will seat 60, with space for nine at the bar and 16 in the lounge.
Ends
Photocaption: Suppliers of fine foods queue up outside Martin Wishart’s new restaurant ‘The Honours’.
(from left to right) Stevie Walker of Campbell Prime Fish, Andy Grant of Donald Russell butchers, Robert Morris of Saint Bride’s farm, Guy Grieves of the Ethical Shellfish Co., Jonny Rutherford of Burnside Farms, Simon Lloyd of Henri’s of Edinburgh, Patricia Stevens of Phantassie Farm and Martin Wishart.
Fresh seafood
frozen food suppliers, Industry Press Release, Seafood Company
