Wedgwood the Restaurant
- Telephone 0131 558 8737
- Seasonal times Closed for 3 weeks from new year's day.
- Food served Mon–Sat noon–3pm, 6–10pm; Sun 12.30–3pm, 6–10pm.
- Average price £12.95 (set lunch); £28 (evening meal)
- Website www.wedgwoodtherestaurant.co.uk
Central venue with a chef whose passion for good quality ingredients and innovative cooking shines through.
This review is taken from the current (2016) edition.
There’s nothing unusual about bread and butter pudding with ice-cream appearing on a menu. But when it’s listed among the starters you know this is a chef with imagination. Paul Wedgwood’s iteration features Isle of Mull cheddar and onion, while fennel is the dominant flavour in the ice-cream. Mains are another opportunity for the boss to show skills honed in the decade since he took the reins of this two-level establishment – a frequent award winner – which has been decorated in subtle homage to nature and the owner’s passion for foraging. A wine list with a lower mark-up than many similar establishments is another draw for diners including tourists and year-round regulars, who feast on mains such as three identically-sized cylinders of tender rabbit which come neatly wrapped in pancetta and enhanced by chestnuts, barley, mushrooms and carrot purée. On the dessert list, a moist butternut squash cake with spiced pear and rosemary ice cream is another playful deception of the taste buds by a chef at the peak of his powers.
- High point: Cleverly crafted food and a wine list covering all price points
- Low point: Deciding between the naturally lit upstairs or more formal downstairs
- Notable dish: Venison, puréed squash, black pudding mash, venison haggis bon bons, sour elderberry and junper jus
- Private dining: Up to 18 covers
- Provides: Gluten-free options, Children's portions, Children's high chairs, Wheelchair access, Free wi-fi
- Capacity: 50
- Largest group: 50
- Open since: 2007
- Number of wines sold by the glass: 25
- 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…