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

13/10/2026

He’s landed! Welcome Sebastian Skillings to Barry Fish 🎣.. guest chef Sebastien joins us Wednesday and Thursday for a very special set menu… we are sold out for Thursday but a couple of tables left for Wednesday so if anyone fancies head to the website! Barry Fish à la Carte is full tonight and all week, nae gaps currently for dinner but a couple spots for our brand-new lunch menu which starts on Friday… thats it! It’s been a busy couple of weeks after our holiday and we are so looking forward to cooking with Sebastien. Next week. I promise some Christmas info. Bah humbug. X

09/10/2026

What a list! The Times and Sunday Times top 75 best Scottish restaurants and number 38! So chuffed thank you. I love Chitra Ramaswamy writing, this means a lot to us. An incredible couple of weeks with this, our retention within the MICHELIN Guide (official) recommend with updated review notes and also, no mean feat this either, the top 2% with Time Out London top 200 best uk restaurants. We are such a small team, such an independent. Lead in ma pencil! Thank you xx just cooking from the heart.

26/09/2026

Summer flies .. last weekend cooking with Tom Pethick and Joseph Douglas McGowan both moving on and happy within yourselves for what’s ahead, Exactly as it should be. A sincere pleasure to cook with you both all this time and for all your commitment and loyalty to my wee restaurant. Proud of you both. But don’t come back. YEAAHHH. X

02/09/2026

Seasons change, welcome to the new. Diaries to hand it’s our autumn schedule here at Barry Fish Restaurant - The team and I will be taking a well earned break later in September, it’s good to close whilst the weather is still fairly light and it’s been a long intense summer so from Sunday 27th September we will be closed re-opening on Saturday, the 10th of October and then 808 drumroll, we welcome the wonderful Sebastian Skillings Sebastien as our second only guest chef and he gets two nights! Sebastien and I will create and cook a set menu on the 14th and 15th of October- this is Sebastian’s first time cooking outside of Ireland and we are over the moon he chose Barry Fish, i’m gonna ask him to bring copies of his wonderful book along as well, we’ve been chatting online for years and now we get to cook with each other ! Then … few days later… LUNCH SERVICE IS BACKKKK… we took the time that we needed and now we’re ready for two extra services a week every Friday and Saturday from October 16th we will be serving our incredible value 2 course menu for £25 between 12 pm and 2 pm- this now means all reservations after 5pm are for our à la carte menu, talking of which our autumn menu begins on October 13th.. What a week! I’m really looking forward to all of this , we grow we change, we learn. All the reasons I came here. Lastly it’s my sincere pleasure to introduce everyone to Laura and Juan, if you’ve eaten with us in the last month or two then you’ve definitely met them, both come to Barry Fish with an incredible pedigree of experience and have fitted in so well and brought in so many small but essential changes. Juan our sommelier and Laura our restaurant manager, thank you for joining our team we are very proud to have you here with us. You’ll notice a few booking changes, and a few sympathetic tweaks to the restaurant and extremely excitingly some astonishing new wines to enjoy with dinner. There’s a whole lot more to tell you but I reckon that’s enough for now… who knows the next schedule might involve some Christmas stuff 🙃 Shuddup eh it’s still light don’t ask us until the middle of November nae hurry for that 🥰 see you soon at Barry Fish Restaurant xx

22/08/2026

Another August Big Snack on at Barry Fish Restaurant - girolles, peas and crispy egg- simplicity in all, buttery gastrique glaze to bring it together. Sold a WHACK of these this month, I like Aug but I’m looking forward to when people go back to eating normally and not bolting yer tea down to get somewhere else but hey that’s August in the festival city but I think dinner is too important to rush 😂. Thanks to the folks who go into the woods to get us the mushrooms. A wee tune I heard last year that stayed with me.

15/08/2026

Smoked halibut, peaches, sweet pickles, radishes - all the flavours. From our big snacks menu all these crazy August nights served with big salty focaccia crackers. Aye please.

13/08/2026

One for these summer days - cod, clams, wilted spinach, warm butter bean puree and the second photo sauced table side with Vadouvan (aromatic French take on a masala sauce) - I was enjoy the first few days of a new dish. (Maybe not the first day so much) this is one of a few new plates we have at the moment, more soon. Welch Fishmongers SGH Shellfish

19/07/2026

Oui Manon! Onwards to our brilliant first restaurant manager, Manon, we will all miss you and watch with excitement as you continue to achieve. Thank you for the last 18 months, of which we spent an enormous amount of time together, (usually furiously noting stuff on bits of paper next to bins, you bought the glamour even to that) your insight, etiquette and dedication will remain a huge part of Barry Fish. I’m so happy we got “out” a couple of times too. We will of course stay close but in the meantime …. Merci de prendre soin. Le Manon, SALUT! ###

08/07/2026

June into July and so exciting to be at the The Caterer Catey awards in London last night, what a huuggge production, so so proud that Barry Fish Restaurant was shortlisted, congratulations to the deserving winners! Buzzed to see Ross Sneddon win the inaugural pastry chef of the year and my new pals Catch at The Old Fish Market win for sustainability and I walked (might have been deliberatel) past the incredible chef of the year a good few times so I can now pretend I’ve met him, what a guy. Exemplary. A brief but fun return to the events world, a “ summer” demo in Perth, pride month, sobriety, sweets and Madonna and best of all BARRY FISH WORLD. Back at the stove tonight, happiest there.

24/06/2026

We were so chuffed to be asked to take part in an episode of Greetings From.. when they filmed their Edinburgh episode, we are featured alongside lots of superb Edinburgh hospitality Legends. The guys from were a joy to film with and great fun. The link for the episode is posted on my bio. Thank you and all the guys for making a beautiful Edinburgh episode, we loved having you at the restaurant.

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Edinburgh

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http://www.cateredinburgh.com/

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