Martin Wishart backs new restaurant for the homeless

Michelin starred chef, Martin Wishart will be cooking for a new Edinburgh based restaurant deigned to help the homeless.

Josh Littlejohn, founder of the not-for-profit sandwich shop chain, Social Bite is bringing together some of Scotland’s leading restauranteurs to create Home, a brand new restaurant where diners can help support the homeless.

Josh Littlejohn of Social Bite said: “I am grateful to these influential restauranteurs for supporting us to make this the best restaurant it can be. We see this restaurant as the next evolution of the Social Bite concept. It's a place where diners can come for an amazing dining experience but also support some of the most vulnerable people in our society at the same time. We will be inviting the homeless community into the restaurant every Monday 3pm- 5pm to eat with dignity - not to offer a hand out, but a hand up - to employment, stability and self-worth.”

Michelin-starred chef Martin Wishart, David Wither of Montpelier Group and experienced restauranteur Simon Littlejohn - Josh’s father - all join together with Dean Gassabi and Josh in supporting the venture.

Martin Wishart will create monthly specials for the menu and will be a guest chef four times a year at the 70 cover establishment. Dishes will be a mix of French and Scottish cuisine.

Home will provide training and employment programmes for members of the Social Bite Academy, the charity’s four year, paid course for homeless people. Diners will also be encouraged to ‘Pay Forward’ meals for the homeless. Each Monday afternoon from 3pm-5pm, the restaurant will open for a special service for the homeless.  

Home will launch in mid-September on Queensferry Street in the West End of Edinburgh. It will be owned by the Social Bite charity and operated by Dean Gassabi of the long-established Maison Bleue restaurants.

Dean Gassabi of Maison Bleue said: “We are thrilled to be partnering with Josh and the team at Social Bite on this exciting new venture. We will bring all of the ingredients that makes Maison Bleue successful - fresh produce, great value and excellent customer service - to create a fantastic dining experience. The idea of making a big difference in the community is something that was of big appeal to me and all of my team here, and we look forward to welcoming diners next month”.