Martin Wishart to open 2nd The Honours restaurant

By Melodie Michel contact

- Last updated on GMT

The Glasgow brasserie will be Wishart's fourth venture
The Glasgow brasserie will be Wishart's fourth venture

Related tags: Scotland

Michelin-starred chef Martin Wishart will open his second The Honours restaurant at Malmaison Glasgow on 14 November.

The 106-cover restaurant forms part of the multi-million pound refurbishment of the hotel, and will be Wishart’s fourth venture after Cameron House Hotel in Loch Lomond, Restaurant Martin Wishart in Leith Edinburgh, and The Honours Edinburgh Brasserie, which opened in July 2011.

Featuring a mix of traditional and modern French cuisine, the menu will include prime cuts from the grill, as well as oysters and scallops, with dishes such as Roast Orkney scallop & Bellota ham and The Honours Chateaubriand.

A year in the making

Wishart said: “I am delighted to bring The Honours Brasserie to Glasgow. This is a new and exciting venture with the Malmaison Group which I believe will further enhance Glasgow’s already growing reputation for great food and hospitality.

“I have been looking for over a year for the right location for The Honours. Paul Tamburrini and I have always wanted to bring our concept to Glasgow, working with the Malmaison group is the perfect opportunity and we are really looking forward to opening.”

The chef had been thinking about bringing The Honours to Glasgow since before opening the Edinburgh Brasserie​.


Malmaison’s CEO Gary Davis added: “We are continually looking to innovate the guest experience at Malmaison so when we began planning the Glasgow refurbishment transforming the Brasserie was high on the agenda. The Honours is a great fit and we are expecting great things from this partnership with Martin Wishart.”

The Honours will serve lunch, dinner and private dining, and is open for pre-bookings. The 60-cover Edinburgh Brasserie made headlines by receiving 1,200 bookings ahead of its opening in 2011​.

Read more about Martin Wishart’s career in BigHospitality’s Pearls of Wisdom interview with the chef​.

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