This Valentine's Day indulge your loved one with dinner at The Wee Restaurant. We've devised a sumptuous sharing menu to enjoy on the most romantic day of the year.


Shetland mussels with basil, pine nuts & bacon with Parmesan cream (or marinière), to share 

Cote du beouf with hand-cut chips, field mushrooms and rocket salad, to share 

Banana tart tartin with home-made white chocolate ice cream, to share 

£70 per couple, MUST be pre-ordered upon booking.*


Also available for pre-order, we're offering a half-bottle of La Jara prosecco at £12 (normally £19), or a half-bottle of Janisson champagne for £18 (normally £26). MUST be pre-orderd upon booking.*

*The offers above are available on Wed 14th February 2018 at both Wee Restaurants and must be pre-ordered upon booking. Offers will not be available to order on the night.

To book:

NORTH QUEENSFERRY:  please call 01383 616263.

EDINBURGH:  please call 0131 225 7983 or book online.

Please note that we require a £10 deposit per person upon booking.


Stories from The Wee Restaurant
Keri left, with our North Queesnferry manager Chloe

Keri left, with our North Queesnferry manager Chloe

This month we’d like to introduce you to Keri. Keri is one of longest-serving members of staff and a real trooper. She started at The Wee Restaurant in North Queensferry in 2011 when she was 15 in a front-of-house role, working a few shifts at weekends and the occasional weekday evening when we were busy. 

It was her first job and she was a little nervous. “I was super shy when I first started. I knew next to nothing about wine and I didn’t know what half the things on the menu were!” But it didn’t take long for Keri to learn the ropes. “After a month or two, I really began to love the job, and I started to get to know many of the regulars.”

Six and a half years on, Keri is still working front-of-house (with a few pot washing shifts thrown in!) and has worked full-time over the last two summer holidays when she has time off from university. She now predominantly works in our Edinburgh restaurant, however she never turns down the opportunity to cover a shift in North Queensferry if she’s needed! 

An average shift for Keri involves her greeting the customers, ensuring they are happily seated with drinks and helping them decide what they’ll have from the menu. Keri continued: “We really are one wee team, so we all pitch in and help each other whenever someone else needs it on a busy shift. There have even been a few occasions when customers have had their meal brought to them by the chef on a very busy shift!”

Keri is about to enter the final semester of her degree in nutrition and food science, and she hopes to work within the food industry as a food technologist. But she says she would never turn down the idea of working in hospitality again.

“I absolutely love my job, and the thought of leaving in a few months once I’ve finished my degree makes me slightly emotional. I’ve made some amazing friends over the years and learned so much.” 

And we’re also emotional at the thought of losing such a great member of our team, she feels like a member of our family. Keri has learned a lot working with us. She’s discovered a passion for food and wine, taken on lots of responsibility and found her confidence. The shy 15-year-old has blossomed in a very competent and confident young woman.

“Craig and Vikki have been incredible to me over the years, just like they have with my colleagues. Working for them has been and will continue to be an absolute pleasure. I’ve got some amazing colleagues, who I’m happy to call some of my greatest friends and who make working at The Wee Restaurant a blast.”

We’re looking forward to the next few months working with Keri, and wish her all the best when she moves on to pastures new.


For those of you not taking part in Dry January, we have 2 superb wines on offer this month in both restaurants. Both very drinkable, they are produced by the Miquel Jané family have been making wines in the Penedès district of Cataluña for four generations, and come highly recommended by our supplier Philippe of l'Art du Vin.

Known primarily for Cava production, in recent years the production taking place in Penedès has become increasingly diverse, thanks to the intervention of forward-thinking winemakers such as J. Miquel Jané. Located in the village of Font-Rubi, the vineyards are situated at high altitude, around 500 metres above sea level. Being positioned at this altitude ensures cool temperatures at night that, after the intense heat of the day, allows the grapes to develop ripeness, acidity and fine aromas.

Maccabeu Parrellada Sauvignon Blanc, Baltana Blanc, Penedes, Spain 2015

A blend of the local varieties Parellada and Maccabeu along with some Sauvignon Blanc to add some zippiness. Juicy and approachable with delicious notes of stone fruits and citrus.

Grenache Cabernet Syrah, Baltana Negre, Penedes, Spain 2013

A blend of the local Catalonian Garnacha with Cabernet and Merlot, a smooth and spicy red full of sunshine.

Both are £6.75 for a 175ml glass, £8.75 for a 250ml glass or £26 a bottle.



We were delighted to receive the title of Best Restaurant Experience in the regional finals for Central East and Tayside at the Scottish Thistle Awards. The national final takes place in March.

Vikki said: "It's a real honour to have made it through the the finals of this year’s Scottish Thistle Awards. Craig and I are extremely proud of the hard work and dedication of our wee team at North Queensferry for the last 11 years. We continue to strive to offer our customers the best dining experience we possible can.”


Every season, Craig shares one of his favourite ingredients. This season, it's celeriac.


It’s rather ugly, craggy appearance might put you off  - and I agree, it does look a bit intimidating - but the celeriac is a very versatile ingredient and I love it. In France you see it in markets everywhere at this time of year - they really celebrate the celeriac and cook it several different ways.

In fact, I was introduced to celeriac by two French chefs I worked with in Edinburgh over 20 years ago. Celeriac was a bit of a novelty as you couldn’t buy them easily here in those days. I was really eager to learn about this new ingredient from these chefs. Both had come from Michelin 3-star restaurants in France to their first jobs in the UK and I was their commis. I was really thrown in at the deep end as they didn’t speak English, but I learned so much about the French way of cooking and how they design their menus around the changing seasons. 

One of the dishes I discovered then, and is still one of my favourites to this day, is the celeriac remoulade. It’s a lot like a coleslaw, but with a more sophisticated flavour. Finely shredded raw celeriac is mixed with Dijon and Pommery mustard, mayonnaise, lemon juice and parsley. It’s great as a cold starter served with cured meats or salmon, and will keep in the fridge for a few days.

It also makes a luxuriously silky winter soup. Dice the celeriac and cook with a little water until soft. Then blitz with a pinch of saffron a splash of double cream and a couple of big spoonfuls of mascarpone and top with some chopped chives. If you’re feeling very decadent, add some shaved truffle or a little truffle oil. Not too much as it’s already a very rich soup.

A celeriac gratin makes for a deliciously interesting side dish for a family meal or Sunday roast. Slice on a mandolin then layer with cream, garlic and nutmeg, topped with Gruyère cheese and bake in the oven. Just like making a potato Dauphinoise.

Look out for celeriac in the supermarket, where they’re mostly imported from Europe. We do grow them in Scotland but they’re a bit trickier to find. Try the Edinburgh Farmers’ Market, or farms like East Coast Organics, Pillars of Hercules and Cyrenians. Most organic farms will grow some.

Embrace the change in the season and give it a bash. So much of cooking is about trial and error – so don’t be afraid. For me, I love celeriac’s versatility. It’s full of flavour, brilliant to eat and packed full of vitamins and nutrients.


Our Edinburgh Head Chef Michael Innes is preparing to pop-up at the Edinburgh Food Studio for a series of seriously delicious Spanish dinners on Thursday 9, Friday 10 and Saturday 11 November.

Michael cooking in Spain

Michael cooking in Spain

This will be an evening reflecting the season. Michael's Scottish heritage and Spanish experience will present dishes inspired by his travels, using both modern and traditional techniques. Don't expect paella or patatas bravas! This will be an introduction into the immensely colourful and delicious world of Spanish gastronomy.

Michael was born and raised in Edinburgh and grew up working his way around the bistros and brassieres of this town, until he met his wife who took him back with her to Catalunya. The years living there opened his eyes to the high end gastronomy and the fabulous food culture of that region.

His first Job in Spain was with Albert Raurich (former head chef of El Bulli) where he helped to open his one Michelin star asiatic taps restaurant Dos Pallios working alongside many former El Bulli alumni. A year later he moved to work with Carles Abellan on his new project called Bravo 24 where he learnt how to work the brassa and make arroces, two of keystones of the Spanish cuisine.

From there he worked 3 years at Celler de can Roca and travelled the world doing show cooking. Michael was involved with iconic dinners like El Somni, who won the top spot in the 50 best and helped to maintain its three Michelin star status. 

Michael came back to Scotland two years ago to join us at The Wee Restaurant in Edinburgh, having previously worked with Craig at Malmaison in Leith.

The dinners start at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £45, and an optional drinks pairing menu will be available for £35. 




We look forward to welcoming you at both restaurants over the festive season!  

Please click here to view our Festive Menu which will be offered at lunch and dinner at our North Queensferry and Edinburgh restaurants throughout December.

In addition, we'll also be serving a special Menu Du Jour in both restaurants throughout December.


We're serving a special Hogmanay a la carte menu in both restaurants for dinner at both restaurants from 6pm-11pm with last orders at 9pm.   

We'd be delighted to order you a  taxi after dinner to get you home or onward for The Bells. Please let us know upon booking and we can arrange this. 


NORTH QUEENSFERRY:  please call 01383 616263

EDINBURGH:  please call 0131 225 7983 or book online.


Christmas Eve - closed
Christmas Day - closed
Boxing Day - closed
27th Dec - closed
28th Dec- open as usual
29th Dec - open as usual
30th Dec - open as usual
Hogmanay - open for dinner only
1st January - closed
2nd January - closed


This summer* we have a fabulous offer at our Edinburgh restaurant. Join us every Saturday between 3 - 5pm and enjoy our famous Shetland mussels with bacon, fresh basil, pine nuts & Parmesan cream PLUS a glass of wine for £15. FOR TWO PEOPLE!!

If you have yet to try Craig's unique recipe - this is the perfect opportunity to indulge your tastebuds alongside a glass of our wine of the month (red, white or rosé).

We served our first bowl of these special-recipe mussels the day we opened the doors to The Wee Restaurant in North Queensferry over 11 years ago. And we've been serving them every day since - they are very popular indeed!

We really look forward to sharing them with even more of you this summer in Edinburgh.

To make a booking call 0131 225 7983 or just drop in.





•every Saturday from 3-5pm in June and July

this summer, enjoy our signature mussels and wine.jpg


Well, technically it's a lager, but we're chuffed to have added Paolozzi to our list today.

Brewed with 100% barley malt, ‘munichised’ water, and, most importantly, given a proper lagering (cold conditioning) period for 5-6 weeks following fermentation, this Munich helles style lager beer has a perfect bitter-sweet balance and fabulously sparkling appearance. 

Don’t just take our word for it. Paolozzi has picked up a whole host of beer awards in its first year. Come for lunch or dinner at either restaurant and judge for yourself!


Treat your mum to a lovely meal at The Wee Restaurant this Mother's Day! We're open for lunch and dinner in North Queensferry, and for lunch in Edinburgh.

All mums will be welcomed with a glass of complimentary fizz.


2 courses £17.50 | 3 courses £22.50


Cream of Carrot, Honey and Ginger Soup with Mascarpone

Seared Scallops, Thiol Black Pudding, Celeriac Remoulade & Micro Greens

Shetland Mussels with Bacon, Fresh Basil, Pine Nuts & Parmesan Cream

Confit Chicken, Tomato & Basil Terrine with Aged Balsamic Vinaigrette


10oz Aged Rib-Eye Steak Served with Homemade Chips or Gratin Dauphinoise, Rocket & Parmesan Salad, Confit Tomato and Café de Paris Butter (£6.50 supplement)

Pan-Fried Sea Bass, Spiced Crab & Spring Onion Risotto with Salsa Verde

Courgette, Goats Cheese & Basil Ravioli with Sun-Blushed Tomatoes & Micro Peashoots

Roast Rump of Perthshire Lamb with Garlic Mash and Provençal Jus


Vanilla Panna Cotta with New Season Rhubarb

Iain Mellis Cheese Board With Artisan Oatcakes & Golden Raisins

Warm Chocolate Fondant with Home-Made Vanilla Ice-Cream

Children's Choice (under 12s) - £10

Breaded Aberdeen Haddock Goujons with Home-Made Chips

Fresh Pasta with Tomato Passata & Parmesan


To make a reservation, please call:

North Queensferry 01383 616263 | Edinburgh:  0131 225 7983


This month we're offering 2 exciting organic wines in both restaurants. Utterly delicious, they hail from the Releaf winery in the Western Cape of South Africa and have been selected by Philippe of l'Art du Vin to complement our new menu.

Too often, wine producers rely on harsh chemical fertilisers, pesticides and herbicides to maintain their vineyards. But not all wineries are the same. Releaf wine symbolises the true meaning of sustainability and harmony within nature. The growers use sustainable agriculture to produce hand-harvested, sustainably-grown grapes.  

White Organic - Chenin Blanc

This deliciously lively wine offers aromas of tropical fruits and melon with bright citrus and tropical flavours on the palate.

Red Organic - Shiraz Cabernet Merlot

The Red Blend - 42% Shiraz / 31% Cabernet Sauvignon / 27% Merlot - is made from 100% hand-harvested, organically-grown grapes from vineyards under sustainable agriculture. The blend is an intriguing balance of fabulous fruit flavours, structure and bright acidity.

Both are £6.50 for a 175ml glass, £8.50 for a 250ml glass or £22 a bottle.


We're delighted to announce details of our next wine tasting dinners with Philippe Larue of l'Art du Vin. We'll be focussing on Alpine wines this time round, including a new Swiss wines from Scottish winemaker Jamie McCulloch

These November dinners are a great opportunity for you to try wines of very limited production from a unique terroirs across the Alpine region.

Please click here to view the menu.

North Queensferry | 7pm | Monday 21 November 2016 | £50pp | Call 01383 616263 to book

Edinburgh | 7pm | Monday 28 November 2016 | £50pp | Call 0131 225 7983 to book


We're delighted to be taking part in our first Edinburgh Restaurant Festival and have created a great offer! 


Available Thursday 6th to Sunday 16th October.

Two rib-eye steaks and a bottle of house wine (red or white)


Please call to make your reservation on 0131 225 7983 and mention Edinburgh Restaurant Festival.



We look forward to welcoming you at both restaurants over the festive season!  

Please click here to view our Festive Menu which will be offered at lunch and dinner at our North Queensferry and Edinburgh restaurants throughout December.

In addition, we'll also be serving a special Menu Du Jour in both restaurants throughout December.

Click here to see a sample Menu du Jour for Edinburgh.

Click here to see a sample Menu du Jour for North Queensferry.


At North Queensferry we're offering 2 sittings on Hogmanay:  one from 6 - 8pm and one at 8.45pm. The earlier one will leave you with plenty time to head off to a party (or home to bed!) and our later one will go on until after the bells - we have a great view of the fireworks just a few steps from our front door!

Click the links to view the menus:  6pm Menu | 8.45pm Menu

At our Edinburgh restaurant we're serving one menu throughout the evening at 2 sittings:   one from 6 - 8pm and one at 8.30pm. Please click here to view the menu.

To make a reservation, please call:

North Queensferry:  01383 616263

Edinburgh:  0131 225 7983


Christmas Eve - open as usual
Christmas Day - closed
Boxing Day - closed
27th Dec - open as usual
28th Dec- open as usual
29th Dec - open as usual
30th Dec - open as usual
Hogmanay - dinner only in North Queensferry | lunch and dinner in Edinburgh
Friday 1st January - closed
Saturday 2nd January - closed


Organic Rosé - Terre di Chieti, ERA, IGT, Italy 2015

175cl £6.50 | 250cl £8.50 | bottle £22

Made from 100% Montepulciano Merlot, this beautiful organic Italian wine epitomises what rosé should be - fresh, juicy and succulent with the scent of red berries. Beautifully refreshing but with plenty of body too!


We had great fun last month at the restaurant whilst raising funds for the Child Brain Injury Trust. Three legal professionals joined us in the morning for a spot of "chef training" before catering for 34 paying guests- raising a staggering £4250. Great stuff!! Below we've shared a blog post from CBIT's website - you can also view it here.

Advocates ‘serve’ up a delicious fundraiser

A uniquely enjoyable fundraising event for foodies was held recently in support of our Scottish Child and Family Support Project. Lisa Henderson, Advocate at Ampersand, organised a fantastic Sunday Lunch at the Wee Restaurant in North Queensferry, on the Firth of Forth, owned and operated by Craig and Vikki Wood. The stunning location was perfectly matched by the fantastic menu, prepared by chef proprietor, and CIS Chef of the Year 2015, Craig, who was joined in the kitchen by talented amateur chefs Steve Love, Kate Bennett and Amber Galbraith. All three are Advocates at Compass Chambers, who very kindly sponsored the main course and dessert, and all three ‘served’ guests some wonderful combinations. Starters were sponsored by Iusful Events and the fantastic wines were sponsored by Towry, and provided by Phillipe from L’Art du Vin and Jamie McCulloch, who also provided a highly entertaining introduction to each one.

Ticket sales to this very special dining event were combined with the proceeds of a silent auction with exclusive prizes provided by Connoisseurs Scotland to raise an absolutely fantastic £4,250 for the charity.

Scottish Fundraising Officer, Claire Murray, said, “An event of this nature not only raises vital funds for our work supporting families in Scotland after a child has injured their brain, but gives us the opportunity to make new contacts, helping to raise awareness of the valuable work we do.”

We are extremely grateful to everyone involved in organising and hosting this event and to all those who purchased a place or bid in the auction, and we hope all attendees had a fabulous Sunday Lunch!

If you’d like to get involved in fundraising for our work in Scotland, please don’t hesitate to contact Claire.


You all know how much we love wine here at The Wee Restaurant, so we thought we'd share news of our friend Jean-Michel Gauffre's (owner of La Garrigue restaurant in Edinburgh) new wine venture. 

Craig had the pleasure of working under Jean-Michel many years ago and was always inspired by his passion for food and wine, so we're delighted to see him starting on a new chapter of his life, and still full of passion! If you're as keen on wine as we are, take a look at the Languedoc Wine Tours website.



We look forward to welcoming customers old and new during the 2015 festive season. It's our favourite time of year as we embrace the season of family and friends! Please do join us for lunch or dinner throughout December to sample "Scottish Chef of the Year 2015" Craig Wood's inventive and seriously delicious dishes.

Please click here to view the lunch menu, and here to view the dinner menu.

Both menus are available from Tuesday 1st December.


And we can't wait to celebrate the last night of 2015 with our guests. We have 2 sittings on Hogmanay: one from 6 - 8pm and one from 8.45pm. The earlier one will leave you with plenty time to head off to a party (or home to bed!) and our later one will go on until after the bells - we have a great view of the fireworks just a few steps from our front door!

Please click here to view the Hogmanay dinner menus.


Christmas Eve - open for lunch only (until 3pm)
Christmas Day - closed
Boxing Day - closed
27th Dec - closed
28th Dec- closed
29th Dec - closed
30th Dec - closed
Hogmanay - open for dinner only
Friday 1st January - closed
Saturday 2nd January - normal opening hours resume