ADVERTISING FEATURE

FESTIVE Q&A’S

ANYTHING NEW AND EXCITING LIKELY TO BE ON YOUR DECEMBER

MENU THIS YEAR?

Wedgwood is more than just a restaurant; it is a hidden gem on Edinburgh’s prestigious Royal Mile. Paul and Lisa have a passion for food and hospitality and offer the

complete dining experience in warm, intimate surroundings. Open 7 days a week (cid:115) Lunch from 12pm and Dinner from 6pm

SLTN restaurant of the Year Finalist 2012, Winner, 2010, 2011, 2013

Rémy Martin VSOP Award for Best Newcomer in the UK 2010

Hitlisted by The List Eating and Drinking Guide 2009/10, 2010/11 and 2011/12

BETH MCDONALD

Well that would be our jungle fowl, including partridge and pheasant, varieties of which are native to Vietnam. You will be surprised to hear that they are all Scottish

born and bred: you should pop in to i nd out

more!

267 Canongate, Royal Mile, Edinburgh, EH8 8BQ (cid:115) 0131 55 88 737 www.wedgwoodtherestaurant.co.uk info@wedgwoodtherestaurant.co.uk

The Hanoi Bike Shop

* * * * * * * * * * * * * * * * * * KENNY MACKAY

We serve our turkey dinner with a Stravaigin twist. Our

mole poblano, a rich Mexican sauce which contains over 27 ingredients including three different types of chilli, has been tried, tested and tweaked over the years to create a secret recipe and brings our festive customers back for more! This

year sees the addition of Chilinoron, a Spanish-style pheasant and red pepper stew with shallots and chorizo, roast garlic and almond purée, rosemary polenta. It’s sure to warm our

customers up on the coldest of winters days.

* * * * * * * * * * * * * * * * * * ANDREW MITCHELL

Apart from the usuals, partridge and pheasant have just come into season and will feature on our menu. The Chip’s famous venison haggis and cloutie dumplings are always a favourite with customers.

* * * * * * * * * * * * * * * * * * PI SU

I would recommend the Grilled Chicken & Mango Spring Rolls and Thai Spiced Chicken & Coconut Baskets to name but a few. The great thing is our menus are banquet style, served in the traditional Thai way of eating, so you will be able to enjoy many exciting delicacies and not limit the choices down to one

or two dishes.

* * * * * * * * * * * * * * * * * * FRED BERKMILLER

Gartmorn Farm in Perthshire have raised our very own turkeys this year and we have lots of other goodies including two cross Wagyu-Aberdeen Angus that are getting ready especially for us this Christmas.

* * * * * * * * * * * * * * * * * *

KAORI SIMPSON We’re keeping our Christmas specials under wraps at the moment! Let’s just say it’ll involve turkey with a Japanese

twist!

16 Oct–13 Nov 2014 THE LIST 39 16 O t 13 N 2014 THE LIST 39

l’escargot bleu & l’escargot blanc Christmas Menu

A unique collaboration of characteristically French food made with the finest Scottish, seasonal larder from a host of top quality local suppliers.

l’escargot bleu 56 Broughton St. Edinburgh EH1 3SA

l’escargot blanc 17 Queensferry St. Edinburgh EH2 4QW

www.lescargotbleu.co.uk www.lescargotblanc.co.uk

0131 557 1600 0131 226 1890