Michelin star Wishart defies downturn with new capital brasserie

The chef, who has restaurants in Leith and Loch Lomond and runs a cook school in Leith, has bought the restaurant which was formerly Tony's Table in North Castle Street.

The restaurateur says he hopes to create a stylish mid-market brasserie which will attract business people, families and tourists.

"I have been looking for premises for over a year," he said. "We are not seeking awards, we are looking for great food - a European style of brasserie.

"In my career I have not only had Michelin-starred restaurants, but I have worked in a lot of great brasseries.

"I advised Damien Hirst when he opened his Pharmacy restaurant in Notting Hill and Rocco Forte when he opened the brasserie at the Balmoral. I am always excited to step into a brasserie and see what's on offer."

The chef said he had recruited a "well renowned" chef - originally from Glasgow - who would be bringing many of his own ideas to the new business.

He said the maitre d' for the new venture would be Steven Spear, who currently works at his restaurant on The Shore in Leith and whose parents own the Three Chimneys on Skye.

He described the new restaurant's style as "not so formal - you don't expect tablecloths".

Although the menu was still being finalised he said it would included both European and Scottish classics - such as cockaleekie soup, potted crab, oysters and Scotch beef for two.

A key aspect would be an extensive menu, with pre-starters from 2-6, starters from 5-14 and main courses from 12 upwards. There are also plans to open for breakfast.

The focal point of the restaurant will be the kitchen, which will be visible to diners through glass. The kitchen equipment is being designed and made to order in Grenoble, France, while the interior, which will include a bar and a lounge area, is being designed by Edinburgh interior designer Ian Smith who has also worked on the chef's other businesses. The shopfitters will be Bentleys of Dundee.

Wishart said the new business would employ about 22 people and that he hoped to be able to launch an apprenticeship scheme to make training available to young people wishing to work in restaurants.

"The economic climate is maybe not the best at the moment, but I am a positive thinker," he said.

"This year will be tough for everyone but I think improvements are around the corner.

"But I opened my first business in the nineties when the economic climate wasn't great either. I'm not saying it will be easy, but I'm confident."Malcolm Duck, chairman of the Edinburgh Restaurateurs Association, said: "It is very tough in the city at the moment so the fact that Martin is opening a new restaurant is a great sign.

"He is a very good chef and a very good businessman so it is very positive all round."