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NEWS – The Honours (now open)

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North Castle Street

Martin Wishart opens new Edinburgh Brasserie – The Honours

In a move long-awaited by the Edinburgh restaurant scene and beyond, Martin Wishart will open his new brasserie in partnership with head chef, Paul Tamburrini on Thursday 14th July.  The new Edinburgh city centre eatery on North Castle Street will be named The Honours.

Wishart confirmed that the style of dining will be very much brasserie and not fine dining, with prices to reflect. A downloadable copy of the new menu can be found here.

We’re particularly looking forward to trying a steak from their grill menu as they’re cooked over charcoal at 650°c but the rest of the menu also looks good.

Tuesdays – Thursdays sees the Prix Fixe Menu available at lunchtime for £17.95 for 3 courses and the same menu for Pre-Theatre at £19.50.

We look forward to bringing you a full review in due course.

Paul Tamburrini has known Martin 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. We met him at the recent Taste of Edinburgh and he told us that he’s really looking forward to The Honours opening.

The front of house manager is Steven Spear, who 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.

The restaurant seats 60, with space for nine at the bar and 16 in the lounge.

You can have a look at the new menu here (PDF file).

More information on The Honours website and you can also follow The Honours on twitter.

Information: 58A North Castle Street, Edinburgh, EH2 3LU

Email: info@thehonours.co.uk

Bookings are  being taken now.


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