(Guest Blog-Edinburgh)
Wedgwood the Restaurant
It was my husband’s birthday and that means a visit to a fantastic restaurant - none other than Wedgwood the Restaurant on Edinburgh’s Royal Mile. This is a fantastic place to go whether it is for a Sunday lunch or a special occasion. On arriving we were welcomed and shown to our table. The lunch menu was mouthwatering and we had trouble deciding however we both decided to try the Blue cheese risotto bon bons, beetroot paint, watercress. A delightful dish and beautifully presented. For my main I had Scottish beef fillet new potato fries, seasonal vegetables served with a choice of haggis, brandy and pepper cream or truffled jus. I opted for the brandy and pepper cream. The fillet was mouth watering and the accompanying cream perfect. The birthday boy had the most appetizing seaweed crusted lamb loin - braised neck, truffled goat’s cheese dauphinoise, black pudding, anchovy cream .The dish was so enticing I had to have a try! The star of the meal were the puddings - I chose the chocolate brownie and my husband remembering his nursery days decided on Marmalade on toast crème brulee with tea sorbet, Weetabix and milk chew – what an end to a perfect meal. What we both really enjoyed about Wedgwood was the ‘dining without pretentiousness’ – amazing food in a relaxed atmosphere.
More information on Wedgwood the RestaurantThe Stockbridge Restaurant
Tucked away in Edinburgh’s St Stephen Street, the Stockbridge Restaurant is attractively lit in the winter months with fairy lights making the entrance easy to find. The busy restaurant uses its space well by cleverly arrange tables so that you do not feel crowded. Diners are able to choose from the a la carte or set menu which is great value. The staff are pleasant and attentive without being intrusive. Delicious homemade bread – a selection of varieties accompanied by a chevre dip – is delicious. I enjoyed smoked mackerel bon bons with a sweet corn puree which was a delicious combination of fish and was attractively presented. My guest had a deliciously warming mushroom soup with croutons. For my main course I chose posh poached egg on toast – poached duck egg with wild mushrooms, toasted brioche and a hollandaise sauce. My guest thoroughly enjoyed his Seared Cloey accompanied by crab risotto, avocado ice cream, fennel cream and langoustine sauce. We both finished our meal with a selection of cheeses
More information on The Stockbridge RestaurantMichael Neave Kitchen and Whisky Bar
Launched by one of Scotland’s most promising young chefs Michael Neave Kitchen and Whisky Bar recently celebrated its second birthday and my recent visit there was pure magic. I was not disappointed and look forward to following his culinary career and his growing reputation. This eponymous kitchen and whisky bar is situated in Old Fishmarket Close, just off the Royal Mile, and is easily accessible from all parts of town. The restaurant is set over two floors where diners can relax in the warmth of the modern bar upstairs whilst enjoying a pre-dining drink or a whisky after their meal. The restaurant space is stylish with calm green walls, white ceiling and blond wood keeping the space bright but intimate and it is perfect for large groups or small intimate parties. Neave sources from a valued and prized team of farmers, fishermen, growers and brewers, and ensures all dietary requirements are amply catered for. I started with West coast scallops, celeriac puree and black pudding and caviar butter. The scallops were perfectly cooked. Meanwhile my partner chose North Berwick crab and lobster ravioli in its own bisque. The home made ravioli was delicious and the crab meat filling exquisite. I could not resist the Perthshire Roe Deer as my main course. This came with a carrot and lavender puree, Fondant potato with rosemary and an Auchentoshan sauce. My venison was pink and succulent and the Auchentashan sauce a culinary masterpiece. Andy loves his game and enjoyed roasted duck breast flavoured with lemon and thyme served with and potato herb rosti with honey glazed carrots. The duck was cooked to perfection as this can be overcooked and dry. Dessert was a no brainer – we had to try the much raved about plum soufflé. I think it was possibly the most delicious dessert I have ever tasted. The service was genuinely warm and attentive without being inappropriately familiar - just the right balance for me.
More information on Michael Neave Kitchen and Whisky BarGuest Blog by Su HeskethMore restaurants in Scotland
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