Wedgwood is sophisticated yet approachable fine dining in Edinburgh, Scotland. Owners Paul and Lisa Wedgwood serve elegant modern Scottish cuisine without the pretentiousness. The service is very warm and accommodating and the atmosphere refined with white linens and candlelit tables. The restaurant focuses on serving seasonal ingredients that are sourced from local farms and foraged in areas located through out Scotland.
During my visit I ordered two main dishes, the first of which was a Confit of Sea Trout cooked in a sous vide, served alongside seasonal sweet pea tendrils, baby zucchini and crispy pea and courgette fritters. Locally foraged wild ramps and samphire, dressed in a tangy vinaigrette, rounded out the dish. The succulent fish was caught in Loch Etive, a beautiful sea lake located in the Scottish highlands. The fish absolutely melted in the mouth, with the sea bean vinaigrette added a nice hit of acid to the buttery trout.
The second main dish was a beautiful lamb loin served with locally grown hispi cabbage, and a pesto made from wild garlic. A quenelle of house made haggis and a crispy croquette of pulled braised lamb rounded out the dish. The lamb loins were so tender you could cut through them with the side of a fork. The wild garlic pesto was incredibly fresh, not overly pungent, allowing the natural flavor of the lamb to shine through. The croquette was crispy on the outside and much lighter on the inside than one would expect from a deep fried croquette stuffed with meat. My favorite thing on the plate was the haggis, made in house and so well seasoned, it would silence any anti-haggis opinions. I could tell the restaurant was incredibly proud of this component, as they should be.
I ordered two desserts, a Chocolate Delice mousse cake served with milk sorbet and a sweet cicely pesto. The bittersweet delice was rich and creamy, with a delicate cocoa biscuit base. The “pesto” was made from sweet cicely, an herb related to myrrh also called sweet chervil, which tasted of anise and had the texture of fennel fronds. The accompanying milk sorbet had a delicate flavor and was a delightfully light alternative to traditional vanilla ice cream.
The polenta cake was packed with fresh lemon flavor and had a warm and gooey texture. The basil infused ice cream added a savory depth of flavor to the dessert and paired nicely with the creamy lemon curd and lightly toasted meringue. I love lemon desserts and this one was the perfect ending to a very elegant seasonal spring meal in Scotland.
The attention to detail in the plating and the exceptional quality and freshness of the ingredients made this a truly memorable dining experience. This is the place to go in Edinburgh for those looking for fine dining elegance with an approachable atmosphere. Paul and Lisa will be waiting to welcome you in with their warmth and hospitality for an inventive and unforgettable meal.
You can read more about Wedgwood at their website here.