A short train journey from Edinburgh will transport you to the idyllic village of North Queensferry in Fife. Here you will come across The Wee Restaurant, serving superb seasonal food and a fantastic selection of wine to match, served in what is an intimate and relaxed restaurant.
Family owned, The Wee Restaurant is run by Craig and Vikki Wood. Craig’s CV is impressive, having worked at some of the country’s most respected kitchens including Restaurant Martin Wishart, the Royal Scotsman luxury train and the Crinan Hotel where he was Head Chef.
What’s more the team also runs The Wee Restaurant, “Outside”. So if you love Craig’s ethos and passion for food, then he could be the man to cater for a private function you may be planning in the future. Having been lucky enough to sample a superb wedding breakfast created by Craig only last Summer, I can confirm it really added to what was a memorable day.
This week we put Craig under the spotlight to find out a little more about the chef. Read on…
1. Name: Craig Wood
2. Current position: Chef / Owner of The Wee Restaurant
3. What is your signature dinner party dish? We have a couple of dishes at the restaurant which if I removed from the menu would cause a mutiny with our regulars – Shetland mussels with bacon, basil, pine nuts & parmesan and also our aged rib eye steak with homemade chips.
4. Who encouraged you to get into the kitchen? By default – I ended up washing pots when I started my business degree at university. Gradually over time I was given intense, on-the-job training and soon realised I loved the adrenalin rush of the kitchen and this would be my career.
5. What store cupboard essentials could you not live without? A few key ingredients that feature in many of our dishes – truffle oil for flavouring soups and sauces, Orzo Pasta which I love at the moment. Also an array of spices such as star anise, coriander and fennel seeds which we use for our smoked pork belly.
6. What five dishes should everyone be able to cook from scratch? Eggs!!! Frying, scrambling, boiling, poaching and omelettes – they’re the ultimate fast food but it would appear to be that many people can’t manage these.
7. Which five famous people would you like to invite to your own home to cook for? No celebrities – as I don’t go in for all that rubbish! I would invite former bosses and inspirational people who have helped shape my career. Martin Wishart, Nick Ryan from the Crinan Hotel, Derek Hope (my first head chef), Philippe from L’Art du Vin to select the booze and maybe Keith Lemon for a bit of entertainment!
8. What do the contents of your own fridge at home say about you? Not very much – mainly items for the kids’ packed lunches! A bottle of champagne, some duck rillette and a few left overs from the restaurant.
9. What do you do to relax and unwind when you’re not cooking up a storm? Golf – I really enjoy a round of golf and some banter with a few pals.
10. What sort of legacy would you like to leave in the world of food? I would like to think that all those chefs who have worked for me over the years will continue with my philosophy of cooking – make it taste great, keep it simple, you’ve got to care about it, and there are no shortcuts!!!
The Wee Restaurant
17 Main Street, North Queensferry, Fife, Scotland KY11 1JG
01383 61 62 63