Cater by Barry Bryson

05/03/2025

So much going on recently it’s easy to forget that Instagram is just a nice place for me to show some good food on plates! Since we opened I’ve been asked quite a lot about what the most popular dish is - truthfully I don’t think we have one so we will start with the mother dish of the menu- half lobster pasta…. the agnolotti is stuffed with the claw and some smoked trim from the fish pastrami with loads of herbs, it sits on top of some so**ed fennel, dressed with a punchy brown butter sauce, some chives and that nice melty bit of lobster tail. This dish been on my to do list almost every day since we opened, it flies. It’s a big push every day making Pasta, bread, sauce, pies, ice cream, pastry with all the larder and fish work but we are managing grand. Comments on this dish been really gratifying so we start with this one- if you click on the menu on my website and comment below with any of the dishes you’d like us to show here we will get on it!

16/02/2025

Dec 22nd - Feb 12 - as many photos as insta allows to mark the end of our first week and show you where we started… a huge list of people to thank but truthfully there is only one. Robin. You did it ❤️everything you planned, created and designed is realised because of you. And the thing that means the most is that you knew so much why I wanted to do this. But it did however take a small village… .interiors our collaborator and chief, our brilliant joiners, our neighbours and friends, Craig my electrician pal, Kenny my swanfield buddy who built our door, Davey Spitaki and Mike- I cannot tell you enough how much I appreciate what you both did and so many brilliant friends who painted, scraped, lugged, wallpapered and made tea - you are amazing, truly. - our website l, mentor IDG and of course the team - I genuinely wrote your name down on a piece of paper two years ago for this, for all the learning we’ve done together the last couple of years and for always understanding my cooking ethos,, and our brilliant boss .marrum - finally a very big thank you to all the people who cook who gave me advice, kind words, encouragement and boosted my confidence - my pin ups Dan, Jimmy and Fred B, Fred LM, Sam, Tomas, Sean and Roberta. I really appreciate. It more than you know. The end of our first week I cannot believe the amount of people that have come through the door, you’ve all been amazing. Onwards. I’ve got quite a lot of prep to do… BARRY FISH

10/02/2025

Barry Bryson has said it feels 'surreal' as he prepares to launch Barry Fish at the Shore in Leith, which promises to be be a treat for seafood lovers.

10/02/2025

10/02/2025

Want to know what's on the menu at Barry Fish?

🐟🐠🦈🎣

Cater by Barry Bryson

17/01/2025

We are now open for bookings for up to two months in advance ❤️ head to www.barryfish.co.uk - excited, nervous but most of all grateful 🙏 love Barry, Robin and the team x

10/01/2025

Our wee restaurant is starting to look very beautiful

We open for advanced reservations 3pm Friday 17th January-

www.barryfish.co.uk

 I can’t wait to share what we have created

Love Barry 🎣
X

27/12/2024

A top Scottish chef is gearing up to open his first restaurant, after years of cooking at pop-up venues

20/12/2024

“There is nothing permanent except change” so it’s been said and here we are founder Ashley and I ring in the changes. Barry Fish is coming to 62 The Shore and even better the truly brilliant are going nowhere, a large site becomes two. Many months in the planning. I’m so delighted and happy to be their neighbour. Bringing Barry Fish to leith was always the plan but never did I imagine we would find ourselves here, without doubt one of the most picturesque streets in the capital of Scotland. We really hope to do Leith proud. So much to share in the coming weeks, you can never guarantee everything will go to plan, but if positive energy is the way ahead then we will be fine. Robin, at every point you kept this project alive , I think we might have to change the name of the restaurant 😂. Anyway, I’ve loved all the teasing, I’ve loved all the guessing but now you know. Barry Fish 62 The Shore, coming soon. Merry Christmas also, apparently it’s Christmas time. Sincere huge thanks to - you’ve been incredible.

16/12/2024

Monday morning …Thought I’d share a few more things about the next chapter 🎣 in the coming days I hope to share our address and location but in the meantime.. Barry Fish will be open (initially) Wednesday- Sunday serving lunch, big snacks and a small a la carte dinner menu. I’ve been working on the menu for over two months and almost at the point of sharing, I don’t think I’ve ever spent so much time on one document. Very conscious of the time of year and circumstance for everyone so certainly to start with you’ll be able to dine with us in the evening from the big snacks menu too if a big dinner isn’t on the cards, pop in, give us a try. Overtime we will evolve, but right now we start at the beginning, i’d rather create something that we add to rather than work back from. Barry Fish is primarily a fish restaurant but we will also offer I think something for everyone Inc meat and vegetarian. The menu will change probably around every 12 weeks. On January 9 I hope to be able to share the new website, bookings link and email, all going well will be open at some point mid Feb. Robin has worked tirelessly with our designer on the interior, the build and the comms stuff, its gonna be special. Anyway, that’s quite enough Non-festive chat. I massively appreciate all of the support and interest so far, and to for this very early piece of press. Everything counts. Happy Monday ya animals. ❤️ 👀

13/11/2024

UPDATE FOR THE NEXT POP UP- big changes to Conor’s schedule means the dinner at the Fruitmarket will now be a solo BARRY FISH..Conor and I have loved planning this together and it’s firmly on the cards for the future but we had to call it as sometimes changing events take the lead. Obviously the menu we planned is one we will revisit together so for this one it’s a new solo BF menu, scroll scroll scroll and read 🤓 - a combination of some of my favourite dishes at the moment, existing bookings have all been informed and for any inconvenience caused to them I’ve taken a nice chunk off the £ per head but also anyone who wants to still book you’ll get the same price too obviously ❤️ also seeing as it’s next week you can DM here if they prefer and I’ll book you in. Got my right hander on stoves with me for this menu Massive love to the I can’t wait to be back with you and to can’t wait to cook with you very soon ❤️

08/11/2024

03/11/2024

Steak pie - I’m in! Client request for dinner last night few miles out of town so perfect country side dinner. Braised the ox cheek over night nice and slow, lots of wee onions, bacon, herbs, a shed load of Bordeaux and some sauce made with the pheasant frames from last week, wrapped up and made pretty. These are a whopping 325g each! I didn’t see any leftovers either. Scroll for the middle and some of the process and I’m glad I got those bases nice and golden. Took a while, but like everything I do that’s not a bad thing. Hands deffo now free of all feelings popping these out en place.This is Sunday scran bar none.