Wedgwood

TV chef Paul Wedgwood’s eponymous restaurant on the Royal Mile is spread over two levels, a chic yet inviting space offering fine dining without pretention. The seasonal menu takes pride in quality raw ingredients, with foraged leaves and herbs making an appearance alongside Scottish meats, fish and cheeses, while the dishes are refined yet playful – a starter of juniper-crusted red deer carpaccio was dotted with gin-and-tonic gel that offered a hint of lemon sherbet, while diver-caught Sound of Mull scallops were beautifully complemented by creamy cauliflower korma, pistachio and peanut dust.

A main of Buccleuch beef came two ways – perfectly pink fillet and slowly braised shin – with buttery potato purée, asparagus, sweet roast onion and red wine jus, while a dessert of blood orange, cardamom and chocolate tart was rich, fragrant and not overly sweet. Service never feels rushed, and the seasonal wine list is carefully designed to match the food, with a well-rounded selection of half bottles available – all contributing to the relaxed, friendly vibe. In short, a thoroughly enjoyable dining experience.

Known for brilliant modern Scottish dining in both tasting menu and a la carte form, Wedgwood is an award-winning restaurant with a passion for food and wine. The Wedgwood menu demonstrates a strong focus on quality raw ingredients and Scottish foraging, emerging as what founders Paul and Lisa Wedgwood envision as their perfect night out.

There are always vegetarian and vegan options on the menu, and the chefs are happy to cater to most dietaries. The menus are overhauled four times a year, to reflect the changing seasons. That means you'll frequently find something new on the menu, but favourite dishes do hang around and may return.

For example, starters from the Winter a la carte menu have included Loch Eriboll scallops with cauliflower korma, pineapple, caper, peanut and pistachio dust; Douglas fir cured salmon with pickled onion, cucumber, caviar, cured egg yolk and cashew; and confit pork belly with butternut squash risotto, sage and chorizo. Vegetarian starters offer a choice between honey roast plum with golden beetroot, charred goat cheese and chicory, or sweet potato fritters with chestnut, mushroom ketchup, parmesan and pink peppercorn ice cream.

Then it's into the mains, which offer up Avon Valley roe deer loin with potato fondant, roast neeps, haggis bon bon and cabbage; salt-baked celeriac with carrot puree, kale, crispy mushrooms and sticky red cabbage; and Peterhead cod with basil potato, olive and tomato tapenade, samphire, confit tomato and almond.

Make sure to save room for dessert. The ‘very sticky toffee pudding’ is served with whisky butterscotch, vanilla ice cream and honeycomb, while a vanilla panna cotta comes laden with nutmeg, elderberry and apple crumble. Both sound delicious, but we like the look of the chocolate delice with cherry, port caramel, smoked sea salt and Douglas fir sorbet. Divine.