Chef Patron Paul Wedgwood first opened his eponymous restaurant in 2008, in partnership with his wife Lisa. His passion for presenting Scottish produce with innovative creativity has brought consistent praise, plaudits and awards over almost a decade.
Wedgwood the Restaurant is included in the prestigious list of The Sunday Times Top 100 Restaurants, voted by diners for “faultless cuisine and service.” In September 2016 it was named Restaurant of the Year (Outside London category) at the Food and Travel Reader Awards, competing with notable Michelin starred Restaurants across the UK.
The Canongate location with its smart-casual, romantic setting, is the perfect address to attract both city residents and numerous visitors exploring the Old Town. The menu offers the finest seafood, meat, game, complemented by wild, foraged herbs, fruits and salad leaves, through the seasons: Sound of Mull diver caught scallops, Wood Pigeon, Rowan Berry Bakewell Tart.
For the first time, on 25 January, 2017, Wedgwood the Restaurant will be celebrating the anniversary of the birth of Robert Burns. From Scotland to Canada, USA and Russia, there will be Burns Suppers hosted around the world, with music, speeches and a recitation of "Address to a Haggis”
Fair fa' your honest, sonsie face,
Great Chieftain o’ the Puddin-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang 's my arm.
However, this will be a modern makeover of the traditional event; instead of the usual haggis, neeps and tatties, the menu is in keeping with Chef Paul’s philosophy for locally sourced wild, Scottish produce: Roast partridge, Jerusalem artichokes, spelt, squash, kale, followed by Douglas fir cured salmon with grapefruit. A hearty main course of Venison, with its own haggis, (made from pigeon, rabbit, squirrel), creamed leeks, pesto, beetroot. A duo of desserts, Cranachan and finishing with Sticky toffee pudding, whisky butterscotch sauce, vanilla ice cream. A classy, contemporary culinary experience, in distinctive Wedgwood style.
And in Burns Night tradition, Scotch whisky will complement the food - Venison haggis spiked with the taste of Balblair Highland, and the Cranachan flavoured with AnCnoc 12 year old. Diners will also enjoy a dram served with the main course to raise a glass to Rabbie. This prime selection of award winning single malts are produced by International Beverage, which was named Whisky Distiller of the Year, 2016 by Whisky Magazine.
The price for this Burns celebration dinner is £45 pp including a complimentary dram. With just fifty covers, it would be wise to reserve your table now for 25 January. Check the website for more details and booking information. www.wedgwoodtherestaurant.co.uk
Not so much a Burns Supper but a fine dining Burns Banquet!