Ten years after opening their first restaurant in North Queensferry, husband and wife team Craig and Vikki Wood are preparing to launch their second restaurant in the heart of Edinburgh’s New Town.
The 40-cover restaurant will open at 61 Frederick Street (the former site of Fleur de Sel) on Thursday 7th April.
The Wee Restaurant Edinburgh will extend the ethos of The Wee Restaurant North Queensferry, offering ‘simple good food and wine’ alongside excellent service from a small team who share a vision of delivering a friendly, informal and relaxed dining experience.
Craig, Catering Scotland’s reigning ‘Chef of the Year’, commented: “Although many Wee Restaurant dishes have changed over the past 10 years, our philosophy has remained the same. We aim to deliver great food based around the seasons, cooked with care and passion. We want to showcase the great ingredients available to us in Scotland.”
Craig will continue to be hands-on in both kitchens, working closely with his head chefs Sam Dorey in Fife and Michael Innes in Edinburgh, as well as writing menus, designing new dishes, tweaking old classics, training staff and overseeing the quality of all cuisine.
Edinburgh-born Michael Innes comes to The Wee Restaurant Edinburgh from three-Michelin-starred El Celler de Can Roca in Girona, Spain where he was head of production. Michael and Craig worked together at Edinburgh’s Malmaison almost 15 years ago when Craig was executive chef and Michael was a commis chef.
Craig said: “I’m excited to be working alongside Michael again. Since we last worked together he has spent his time in some of the best kitchens in Spain under some incredible chefs. We share a passion for great food and an appreciation of the excellent produce available to us in Scotland. His passion and enthusiasm will enable him to be a driving force in the kitchen, helping him to develop a culture of learning and development for our younger chefs.”
The Wee Restaurant Edinburgh will open for lunch and dinner from Tuesday to Sunday offering an a la carte menu, as well as a set price ‘menu du jour’ at lunchtime and until 5pm on Saturday.
Craig commented: “Our decision to bring The Wee Restaurant to Edinburgh will allow more of our existing customers, and lots of potential new ones, to experience our brand.”
“Our driving force from the start has always been to exceed customer expectations, ensuring they have a great experience. We look forward to delivering a similar experience in Edinburgh.”