Wedgwood the Restaurant
This Old Town bastion of fine-dining continues to delight with fabulous food.
Menu perusal can often take just seconds: the folder shut confidently, arms crossed decisively and a proclamation of 'right, I know what I’m having'. However chef/owner Paul Wedgwood’s fondness for foraging and use of unconventional ingredients makes this a much trickier task at his eponymous restaurant. Kicking things off, the clean, sharp flavours of flame-grilled mackerel with rhubarb vinegar would normally be enough to inspire jealousy in all present but confit egg yolk with spelt and cubes of crisp ox tongue is both delicious and memorable. While a main of lightly spiced monkfish with pancetta, lentils and little crab bhajees is beautifully presented, a perfectly pink piece of venison with red cabbage and black pudding bonbon is so pretty it’s tempting to frame it and put it on a wall. Desserts are a fraction more traditional and include a deeply rich, dark chocolate torte and a sticky toffee pudding that ticks boxes for both quantity and indulgence. An extensive, sensibly priced wine list is offered and, with 24 options by the glass, it’s worth seeking assistance from the helpful staff for the perfect pairing.
- Private dining: Up to 18 covers
- Provides: Gluten-free options, Children's portions, Children's high chairs, Wheelchair access, Free wi-fi
- Music on stereo: Relaxed but lively
- Capacity: 55
- Largest group: 55
- Open since: 2007
- Number of wines sold by the glass: 24
- House wine: £16 per bottle
Reviews & features
Christmas Food Q&A: Paul Wedgwood – Wedgwood The Restaurant17 Nov 2015
Wedgwood chef tells us about his favourite food for the festive season
I'm planning a Christmas meal and want to offer a couple of unusual twists. What would you suggest? Make your canapés Christmas tree decorations - for example, confit duck bon bons wrapped in gold leaf.
Q&A: Paul Wedgwood – Wedgwood The Restaurant28 Oct 2014
Head Chef talks festive food as Christmas approaches
How does your restaurant change in look and atmosphere in December? What effect are you hoping for? We have minimal yet stylish decorations, all carefully chosen for a more winter theme rather then Christmas. What are the challenges in catering…
Wedgwood the Restaurant - review13 Dec 2007
Edinburgh is a tourist city, and for restaurants that’s both a blessing and a curse. Tourists are hundreds of thousands of extra diners appearing at their collective door each year; look too closely to them, however, and you’ll be disparaged for…