Lisa and I would like to welcome you to Wedgwood the Restaurant.
We are truly passionate about food and wine together with the whole dining experience. Our aim when we opened in 2007 was to create a restaurant which offered what we considered to be our own perfect night out in the perfect surroundings. Above all we aim to give you a relaxed and enjoyable evening with great food to match.
We are now open again after a short break in which time we have refreshed and refurbished the restaurant.
Lisa and I look forward to welcoming you soon.
News April 2014
Paul Wedgwood holds Queen's Baton at the British High Commissioner's reception in Barbados. The baton was seen and held by both the West Indies and English cricket teams and had a distinct Scottish flavour with Scottish Chef Paul Wedgwood having flown over to make up a traditional Scottish haggis.
News January 2014
What a year 2013 has been, it has definitely kept Paul and the team busy. 2013 has seen Pauls' creative skills take a step further with the introduction of new ingredients and recipes. From creating dishes using grey squirrel to lobster catching, and all the haggis making in between! As...
Events December 2013
Edinburgh School of Food and Wine - Course Content
Our tutors are all accomplished chefs and cooks in their own right who enjoy the opportunity to share their skills and insights. We cover all aspects of dealing with the ingredients which you will be using, including the preparation and...
Accolades November 2013
Wedgwood has done it again!
For the third time Wedgwood in Edinburgh has been named SLTN's "Restaurant of the Year" in the under £35 category. Wedgwood is delighted to have been nominated as the Scottish restaurant of the year in the 2013 under £35.00 category published today, the 8th...
Events November 2013
Country Living Christmas Fair at SECC Glasgow 21 st to 24 th November – Paul is demonstrating every day at 1.30pm in Hall 4.
News November 2013
During the Christmas Holidays, we will be closed on Christmas Day and Boxing Day. We will then be closed from the 2nd January 2014 to the 23rd January 2014, re-opening on the 24th January 2014.
During these periods you will still be able to make online bookings...
News October 2013
Paul features in Country Life this week catching and cooking his own lobsters of the Scottish coast.
Read the article .
News September 2013
News July 2013
We can now offer a variety of bespoke hampers ranging from small baskets which are either ready to eat or suitable as a gift. Tantalising contents range from charcuterie and cheeses or chutneys and preserves to larger baskets with a three course picnic-style meal prepared by the restaurant....
News May 2013
Paul will be demonstrating this year at the Scottish Game Fair which is being held in the grounds of Scone Palace just outside Perth. The demonstrations will take place in the Cookery Theatre on Friday the 5 th July at 2.00 and 3.30pm
News April 2013
Forager Robin Harford takes Pennie Latin on a spring forage in Edinburgh to look for some seasonal ingredients. While foraging is often thought of as a rural activity, Robin show Pennie just how much is available in the urban areas of Scotland.
Chef Paul Wedgwood cooks with the ingredients...
Events April 2013
Discover Nature's Wild Food Larder On An Edinburgh Foraging Course
Wild food is the ultimate in 'local' and 'seasonal' produce, and historically has always been a source of food for country people. Foraging re-awakens your senses so you gain a greater appreciation of your environment,and your place...
News February 2013
THE GOOD FOOD GUIDE
Once again it's time to get voting for The Good Food Guide! There are two awards up for grabs, the first being The Good Food Guide Readers' Restaurant Of The Year Award. This award is all about commending great Food and service in eateries across...
News January 2013
To read the full article, please visit STV .
News January 2013
Listen to Paul on new ways to use haggis, simple recipes for cooking with whisky, fresh ideas for making turnip and alternative "haggis" made from pigeon, venison or rabbit.
Visit the BBC's The Kitchen Café
Download the Podcast 23/01/2013 (BBC Copyright 2013)