When Paul Wedgwood and Lisa Channon started formulating Wedgwood the Restaurant over the years in their minds and on the inevitable scraps of paper they were adamant that they wanted to create their “Perfect Night Out”. This was to be in friendly non-obtrusive surroundings – fine dining without the pretentiousness. This, without a doubt, has certainly been achieved. Tables at Wedgwood the Restaurant are not “turned”. Paul and Lisa firmly believe dining is a time to be enjoyed and a time to relax. Whilst the service at Wedgwood is efficient no one is ever rushed - diners are welcome to stay for as long as they wish. If this means that the restaurant does not close until late this is considered quite acceptable by the staff at Wedgwood the Restaurant. Paul gains inspiration for his style of dishes from regular travels around the world. Favourite dishes in the restaurant include panko and black sesame crusted mullet or pork belly, diver caught scallops wrapped in caul fat. Paul is also renowned for using interesting wild herbs and salads which feature regularly on the menu especially at lunchtime. Scotland is synonymous with spectacular seafood. All the seafood used at Wedgwood the Restaurant is sustainably sourced. The Restaurant is also renowned for sourcing some of the most unusual wild ingredients and Paul can often be found foraging around the woods and river banks of Edinburgh for that extra special ingredient There is a strong emphasis placed on the importance of quality raw ingredients at Wedgwood. Whilst the menu is adapted on a daily basis to encompass availability of certain products it has a complete overhaul four times a year in line with the seasons. The menu is designed to complement what each time of year has to offer and using the finest seasonal produce. With such an interesting menu it is not surprising that many find it difficult to make a quick decision and prefer to take their time and ponder over the menu. As a result Wedgwood the Restaurant has introduced “Deciding Time”. Deciding Time consists of a selection canapés accompanied by a glass of champagne. Foraged foods such as salad leaves and herbs put in a regular appearance on the menu. Zoologist and Forager Ben Robertson is the man behind most of these as he goes in search of interesting, often very unusual, but above all sustainable herbs and other foods for Paul's interesting dishes.