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Located under the rumble of the Forth Bridge, chef/patron Craig Wood’s pint-sized restaurant manages to cram almost 30 diners into its quaint little whitewashed and candlelit dining room. Wood is
an accomplished operator who has built his food around top-notch Scottish ingredients, although he isn’t afraid to jazz up his dishes with flavours from further afield. The results show a simple
touch, but also plenty of virtuosity – from light and breezy salmon, crab and wasabi fishcake with fennel salad and coriander salsa, or smoked chicken and black trompette terrine with sauce
gribiche, to confit rabbit leg with pancetta and a risotto of peas, broad beans, Glamis white asparagus and basil pesto. Keenly priced set menus and a list of affordable wines make a trip out to
the village of North Queensferry well worth the effort.
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