The Wee Restaurant

The Wee Restaurant is a family-run establishment opened in 2006 by husband-and-wife team Craig and Vikki Wood beneath the Forth Rail Bridge in the village of North Queensferry, noted for its long-standing local reputation. It aims to serve simple, good food and fine wine in a relaxed atmosphere, and the couple run the business together, emphasising unpretentious, professional service. Vikki oversees the ambience, the drinks offering and a popular cocktail list, and the restaurant is recognised by the Michelin Guide (Traditional / Classic cuisine - Selected). They offer bespoke outside catering and private or exclusive-use options, with Chef Craig creating bespoke menus for events, weddings and private functions. The dining room is very small and cosy, arranged between a main restaurant area and a smaller study area that emphasises an intimate atmosphere. The entrance involves seven steep, narrow steps and seating is arranged for a maximum of 28 covers. Cooking is seasonal; the deliberately small menu is updated daily to reflect availability, with a classic, traditional style that prioritises quality ingredients and straightforward preparation rather than heavy adaptation. The restaurant notes the menu is not always readily adaptable for all allergies or dietary preferences and staff will advise. Chef-proprietor Craig Wood is hands-on and his career includes posts at Restaurant Martin Wishart, the Royal Scotsman train and the Crinan Hotel, and he was named Chef of the Year at the CIS Excellence Awards in 2015. Specialties include lobster, scallops, duck, mussels, apple tart tatin and pain perdu.