Wedgwood is a much-loved contemporary Scottish restaurant on the Canongate section of the Royal Mile, run by Paul and Lisa Wedgwood. The menu champions local, seasonal Scottish produce including foraged ingredients. The food is imaginative and deeply rooted in Scottish culinary tradition while being presented with modern flair.
Wedgwood Restaurant is a contemporary Scottish restaurant on the lower Canongate section of the Royal Mile in Edinburgh's Old Town, run by chef-proprietors Paul and Lisa Wedgwood since 2007. The cooking is rooted in Scottish seasonal produce with a creative, modern sensibility: foraged herbs and mushrooms, game from Highland estates, sustainable Scottish seafood, and vegetables from trusted local growers. Paul Wedgwood is known for his enthusiasm for wild food — the menu regularly features foraged elements that change with the Scottish seasons, from sea purslane and sea buckthorn in summer to ceps and wild garlic in autumn and spring. Signature dishes include a much-loved haggis bon bon starter and venison presentations that change seasonally. The room is intimate and warmly decorated, with exposed stonework and a relaxed atmosphere that feels more neighbourhood restaurant than tourist destination despite its Royal Mile address. The wine list is moderately priced and thoughtfully chosen, with good options across the major European regions. A strong Scottish gin and whisky selection complements the bar. Wedgwood is open daily for lunch and dinner, making it accessible to visitors exploring the Old Town, and the combination of reasonable prices and genuine cooking quality means tables are consistently in demand. Reservations are advisable for dinner, especially at weekends and during the Festival.
Location
267 Canongate, Royal Mile, Edinburgh EH8 8BQ
Highlights
- Chef Paul Wedgwood's passion for foraged Scottish ingredients sets the menu apart from typical Royal Mile restaurants
- Much-loved haggis bon bons — a playful signature starter that has defined the restaurant for years
- Seasonal Scottish game and seafood prepared with modern flair and creative garnishes
- Intimate Old Town dining room with exposed stone walls on the lower Canongate
- Excellent value for the quality of cooking relative to other central Edinburgh fine-dining options
Tips for visiting
- Book dinner at least a week ahead for weekend tables, and longer during Edinburgh Festival in August
- The lunch menu is a strong value option — the same kitchen and produce at a lower price
- Ask the front of house what foraged elements are currently on the menu — these are often the most interesting dishes
- The tasting menu at dinner showcases the full range of Paul Wedgwood's seasonal cooking and is worth the extra cost
- Despite the Royal Mile address the atmosphere is genuinely local and relaxed — it suits a leisurely dinner rather than a quick tourist stop
Accessibility
Wedgwood Restaurant is on the ground floor of a Royal Mile building with level access from the street. The dining room is compact; guests with wheelchair or mobility requirements are advised to contact the restaurant ahead of their visit to confirm arrangements.
Frequently asked questions
Is Wedgwood primarily a tourist restaurant given its Royal Mile location?
Despite its location, Wedgwood has a loyal local following and is considered a genuine neighbourhood restaurant by Edinburgh residents. The cooking quality and reasonable prices keep it popular with both visitors and locals.
Are there good vegetarian options?
Yes, the kitchen takes vegetarian and vegan cooking seriously and creates thoughtful plant-based dishes using seasonal Scottish ingredients and foraged elements. Inform the restaurant when booking.
Does Wedgwood serve breakfast or brunch?
The restaurant opens for lunch and dinner but does not typically offer a breakfast service. Check the current opening hours directly with the restaurant.
Is there a tasting menu?
Yes, a tasting menu is available at dinner offering a curated selection of Paul Wedgwood's seasonal dishes. It typically runs five to seven courses and changes with the Scottish seasons.