Martin Wishart recently renovated his Cook School to create an inviting and relaxed environment to learn, enjoy and share food.
The venue also includes a welcoming bar and an intimate dining room that can host 22 guests. The dining room has an informal setting and allows all diners to see the food being prepared.
Martin kindly invited us over to a Friday night demo and dinner evening, and what and evening it was.
Graeme Carlyle, the cook school head chef presented the dishes, guided us through the cooking of it and served us a delicious, seasonal four course menu. IT was not only a really wonderful meal – but for £38pp excl. drinks, it was a great price, both for a treat for yourself or a gift. The perfect Christmas present for any food lover!
Martin said, the “Cook School and Dining room is all about enjoying food. It is a place where people will be able to learn new tricks, new techniques, ask questions and feel inspired and more confident about their cooking. Cooking is all about confidence. It has been nearly 20 years of Restaurant Martin Wishart and I wanted to create a space where we could share many of our dishes and our experience cooking with people.
We will be hosting a series of different demonstrations that will be inspired by the Seasonality of ingredients, different classic dishes, more modern ones and cooking techniques.”
Our visit to the Cook School & Dining Room
We enjoyed an amuse bouche of Muscade pumpkin royale with hazelnut & buttermilk, followed by a delicious ceviche of avocado) other had Orkney scallop) with tuna tartare, quinoa and pickled autumn vegetables. A fresh, light and flavourful starter.
This was them followed by a smoked haddock and potato dauphine, with Russian “Olivye salad” using potatoes, carrots, boiled eggs and mayonaise.
The main event was, of course, the roast pheasant breast from Fenton Brunt estate with spicy lentils slow cooked in veal and chicken stock, served with Simon Martin chorizo and fresh apple. Perfectly cooked pheasant breast was paired with a slow cooked lentil base, rich in flavour and packing a real punch.
To finish, Matin’s pastry chef served caramelised Braeburn apples topped with a sable crumble with light and airy espuma.
- Learn then lunch: A cookery demonstration that incorporates a three course Seasonal menu at the Cook School followed by lunch to Martin flagship Michelin starred Restaurant Martin Wishart for lunch.
Three Course Lunch Package £60.00 per person
Five Course Package £80.00 per person
- Evening dining (Friday and Saturday)
£38.00 per person – Four Course Set Menu
This is an informal dining experience where you can interact openly with the chefs and observe how your menu is being prepared in our open plan kitchen.
To find out more, visit restaurantmartinwishart.co.uk/events/
Find them: Cook School & Dining Room, 14 Bonnington Road, Edinburgh, EH6 5JD
Email Address: firstname.lastname@example.org
Phone number: 0131 553 3557