Cater by Barry Bryson

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Cater by Barry Bryson

Chef Barry Bryson provider of Edinburgh's finest event catering and private cheffing

05/06/2026

Chuffed to bits to make this illustrious list this year with so many whom I admire. And thank you for the sincere critique and assessment of Barry Fish, it is personal. I understand why so many restaurants avoid that but I had many years of not having a restaurant to plan the one I do have. Thank you. Xx

04/06/2026

Orkney Scallops, Partan Bree. A beautiful rich fresh crab soup. I went back and forth on the partan bree but settled on one close to .now recipe - which I adapted to make a little more sauce like and for flavour pairing with the hand dived scallops and greens (buried under the sauce) and splitting with a lemony butter, scroll for the Plate pre- saucing.. I was so delighted to welcome Shirley last year to the restaurant so a wee homage of sorts x. This dish will be on all summer from my section apart from the days we can’t get the hand dived scallops or crabs , that’s life, that’s the way these precious shells land with us, fishermen.It’s a lovely dish, we have quite a few more new lovely dishes will get them on here soon. Happy June folks. X

26/05/2026

Come what May 26. So Much happening at BF , the cooking as ever underpinning every hour but obviously there’s so much more to it to so here’s some fun stuff outwith.. Demos, leith food festival promo, eating, learning, concrete beauties, lobster ties and trying to get some some sleep and excercise... I’m incredibly grateful for all the different views it bought me. Lovely to be back in London for a few days with friends both lifelong and professional, special shout to and team for a spectacular meal - inspiring stuff. This weekend you’ll find me hosting at the very first inbetween dinner service at BF, I’m so chuffed this is coming to leith links, no place I’d rather be than Leith. We start our summer menu at the restaurant in the coming days and with that our first ever “walk-ins only” early evening first wave menu. The second summer of love. See you there or on the links.

11/05/2026

Ch-ch-ch-ch-changes - you might have seen a little video I made recently detailing some changes we are making at from early June. Much as we love welcoming people to the restaurant during the day it’s made us on occasion very time short to be ready for dinner- which at the end of the day is the reason we are here… very conscious though that it gives people the opportunity to have a slightly simpler dining experience with us so our amazing value pre fixe menu is staying but will now be served from 430p@ until 5.59pm (😉) every Tuesday-Saturday. Our full à la carte menu will run each night from 6 pm. Reservations online remain advised for all à la carte dinner bookings- we are here for you to relax and enjoy and make your choices- à la carte is a beautiful experience but it takes time and preparation to make it good for you. For the early evening menu which we will now refer to as First Wave… it will be on a first come first served basis for the duration of 90 minutes for each guest. , as such we will not be taking reservations for this first part of the evening this means we do not have to table turn any à la carte bookings (which means a huge amount to me) but you’ll get an amazing value two course early dinner at £25pp if we have space. But to clarify you will not be able to book this online it’s first come first served only . Our brand-new summer à la carte dinner menu Will begin on Tuesday, the 2nd of June.. i’m incredibly excited to cook it with the team. We have some wonderful new people joining the restaurant at the moment and we are bidding a fond farewell to some, change is good but it requires communication and Instagram seems to be the place I tend to do that must effectively. Who knows we may well bring back lunch menu one day, it’s the benefit of being truly independent that we can make the best decisions for the restaurant and therefore the guests too. Looking forward to seeing many of you in the coming months love Barry x

09/05/2026

On for the non-fish eaters for the rest of this month at - we love working with and their ducks are second to none. We break down the birds first by cooking the legs low and slow and then pressing into a terrine with Argen prunes, a little orange and chicken stock, exactly as we did them during my time at Le Roi Fou. The breast is scored and then pan fried rice and pinky medium, some roasted hispi cabbage with anchovy butter (I had to get some fish in there right…) and a dollop of sand carrot purée- when I tested up this dish a few weeks ago it was lacking a bit of oomph, but I knew I didn’t want to add a jus , want it it lighter and brighter, and I knew I wanted a little acidity so I came up with making Chippy sauce for it, broon sauce made with loads of dates, alliums and spice - added the character! We use the rest of the duck to make stock which then becomes the stock we cook the legs in on our next batch of terrine, nae waste, all flavour. Next month we will be getting some beautiful chickens from St B’s for summer but wanted to document this one up before it heads away… a plate for all the non-fish eaters and if you ask me very nicely I might leave out the anchovy. Maybe.

05/05/2026

The line up for the very FIRST cookery theatre is right here - so chuffed to have the brilliant and amazing all joining me. Strong leith connections both past and present and a lot of variety of skills and dishes over the weekend. Oh and I’ll probably do one as well 😉. Tickets are super affordable for this weekend long Festival of cooking demos, street food, cocktails and live music, the very first time this has taken place on leith links! Buzzing. Come and say hello 🙋‍♂️ watch me interviewing and chatting to some of my favourite chefs whilst they demo in the indoor seated cookery theatre - it’s gonna be fun. I’ll get the schedule for each demo organised in the coming days…MAY 30/31

01/05/2026

One more from our current menu at BF - octopus, mussels, potato, lobster sauce, rouille - flavour flavour flavour.. this dish is on until the end of May if you fancy it, June July and August at Barry Fish means our mid year à la carte menu kicks off and our brand new early eve pre fixe gloaming menu begins too…. Bring your love to asap and tell me in the comments what you’d like to see on our next menu xx . 🐙

23/04/2026

Chuffed to bits!! Our first nationwide shortlist nomination for best newcomer- the Cateys are the “ oscars of the hospitality sector” and is a huge deal to me too. We are all so buzzed, nominated with excellent company I see, friends and neighbours as well as places I hope to visit one day! Thank you ❤️ will dig out my lobster tie for theJuly award ceremony in London!

03/04/2026

Club classics vol… sole à la meunière now on at - crispy coated, buttery fried, trimmed whole sole, bone-in for extra flavour with brown butter, lemon, parsley and a big dollop of olive, caper, anchovy and some greens. Swipe for the cha cha slide afff the bone, this for me with our broccoli salad and some tatties makes for a very tasty plate… a very Happy Easter everyone, leave room for some chocolate 🥚.

26/01/2026

And we’re back….. Barry Fish reopen this Thursday, the 29th of January…what a break but it’s time to start 2026 properly- starting of our anniversary celebrations with an incredible collaboration with and then launching our fourth menu on Tuesday, the 17th of February (it’s a belter, I spent a huge chunk of my holiday working on it and I’m really excited to share it soon)

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http://www.cateredinburgh.com/

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