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Chef Martin Wishart has held a Michelin star since 2001, and standards are still sky-high at his eponymous restaurant on Leith waterfront. Inside, the decor is tastefully chic and service is
arguably the best in the city. The menu changes seasonally, but you might open your account by ordering roast Orkney scallop with Jerusalem artichoke purée and bone marrow, before tackling shoulder
fillet of beef and braised oxtail with Devon snails, parsley, chervil root and Comté tarte fine. After that, a dessert of Bramley apple soufflé with apple butter sauce might beckon. There are also
three tasting menus (including a fish version featuring the likes of Kilkbrannan langoustines with parsnip, white chocolate, verjus and smoked butter), while the superlative wine list offers some
excellent matching possibilities. Martin Wishart has also opened a cookery school, put his name to the flagship restaurant at Cameron House Hotel, Loch Lomond, and launched The Honours – a brasserie in Edinburgh’s New Town.
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