There is a strong emphasis placed on the importance of quality raw ingredients at Wedgwood. Paul is continually improving his offering and the list of suppliers is forever developing this despite resulting in increasing time spent on logistics.

 

Whilst the menu is adapted on a daily basis to encompass availability of certain products it has a complete overhaul four times a year in line with the seasons. The menu is designed to complement what each time of year has to offer and using the finest seasonal produce.

 

With such an interesting menu it is not surprising that many find it difficult to make a quick decision and prefer to take their time and ponder over the menu. As a result Wedgwood the Restaurant has introduced “Deciding Time”. Deciding Time consists of a selection canapés accompanied by a glass of champagne.

 

Foraged foods such as salad leaves and herbs put in a regular appearance on Wedgwood the Restaurant’s menu. Zoologist and Forager Ben Robertson is the man behind most of these as he goes in search of interesting, often very unusual, but above all sustainable herbs and other foods for Paul’s interesting dishes.  We also organise regular foraying trips with Paul.

Recipe of the month - Here's a recipe which appeared in the recently published Relish Scotland (see Home Page for more information).  It's Caorunn gin, pink pepper, rhubarb and vanilla trifle.  Caorunn gin is Scottish and infused with five Celtic botanicals which gives its unique flavour - Rowan Berry, Coul Blush Apple, Heather, Bog Myrtle and Dandelion Leaf.  It's a delicious trifle and great now that rhubarb is in season.  Please do try it and we'd love to have your comments.