Photo of
April 7, 2016
Craig Wood is chef patron of The Wee Restaurants in Edinburghand North Queensferry.
Craig Wood is chef patron of The Wee Restaurants in Edinburgh and North Queensferry.

The Edinburgh branch of The Wee Restaurant is welcoming its first guests to its new Frederick Street premises today.

The original Wee Restaurant opened in North Queensferry ten years ago under the helm of chef Craig Wood and his wife Vikki.

Michael Innes will be heading up the 40 cover Frederick Street kitchen. He and Craig first worked together at Malmaison in Leith some fifteen years ago.


Craig and Vikki Wood outside their new restaurant.
Craig and Vikki Wood outside their new restaurant.

Starry CVs

Both chefs have starry CVS. Craig worked with Martin Wishart while Michael was formerly head of production at El Celler de Can Roca, the three Michelin star restaurant in Girona.

Craig, who happens to be the current Catering in Scotland Chef of the Year, says, ‘Although many Wee Restaurant dishes have changed over the past ten years, our philosophy has remained the same. We aim to deliver great food based around the seasons, cooked with care and passion. We want to showcase the great ingredients available to us in Scotland.’


Comissioned Image take by Eamonn McGoldrick Tel: 07810 482491
Local, seasonal l ingredients are central at The Wee Restaurants. Pic: Eamonn McGoldrick Tel: 07810 482491

Local ingredients

Those local ingredients are to the fore on an a la carte menu which includes starts such as the smoked Strathspey pork belly with an oriental veg salad and main courses like the roast rump of Perthshire lamb served with a risotto of petit pois and wild garlic.

Three courses from the a la carte menu will come to around £35 plus drinks. There is also a menu du jour which runs at lunch and until 5pm on Saturdays.

Two courses from the set menu are £16 while three courses are your for £20. A typical starter might be the wild boar saucisse with Tomme De Savoie and a poached egg followed by a main course of roasted ling fillet with samphire, lemon and pommes sautés Lyonnaise.