Cater by Barry Bryson

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. ❤️ 👀

14/12/2024

Time for something festive .. part one of 5 at tonight - prawn cocktail crumpet ish- poached lobster tail, claw, brown butter crumpet, smoked salmon, fennel, chives, Barry rose sauce. I’ve eaten a F ton of crumpets this week. Memories of my truly ace mum defrosting big cooked prawns under the tap, mixing in loads of sauce, iceberg, lemon wedge, toast whilst smoking and juggling twenty pans. I can’t improve on that so i made this. Merry Christmas. Especially to good mums

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.

27/10/2024

Some pics from another great guest chef collaboration with - tried some new dishes for this one- 1/ the whole turnip- fondant, purée, stock, bacon, crowdie mousse 2/ the whole crab-white crab agnolotti, brown crab bisque, sage butter 3/ the whole bird - pheasant breast, pheasant leg croquette, pheasant sauce, spinach, chestnut mushroom, last gasp girolles 4/ pumpkin no pie - maple, vermouth plums, cranberry granola, creme pat, sweet cicely 5/ snacks - so**ed mackerel, seaweed focaccia, pickled carrots, wild mint, duck liver parfait, fennel oat cracker and of course Barry fish pastrami. A great three nights, superb cooking all this with - blended! looking forward to much more. Thanks everyone for packing out honeycomb each night and to the brilliant team there who support us so well. Might not ever try to make 450 hand made pasta pieces in one day again tho 🤓 🎃 the next BF collab will be NOV20

08/10/2024

Smoked cod, Cullen skink - cod done much the same way as the sea trout pastrami but with a different crust and thicker as it’s served warm. Used all the cod trim for smoking and made the classic broth using it,Nice and silky. Chive oil. Starter on a menu this week. All Flavour, nae waste.

03/10/2024

Duck liver parfait- celery, apple, pickled Scottish blackberries, quince dressing. I sandwiched the parfait between clarified butter and on top a marmalade/quince jelly. You can scroll for the pinky centre. Loads of nice autumn flavour here.

27/09/2024

** HARVEST @ HONEYCOMB & CO - book now for Barry Bryson's return to Bruntsfield **

We're absolutely thrilled to announce the return of something very special - a pop-up supper club with one of Scotland's favourite chefs.

We're welcoming award-winning chef Barry Bryson back to Honeycomb & Co for an early autumn feast of the changing season.

Barry will pop up in Bruntsfield for three nights only, on 24th, 25th & 26th October, with a fabulous 6 course menu that celebrates the very best of Scottish seasonal produce.

Members of The Hive have been busy bees and have made the most of their exclusive advance booking perks - as a result Friday 25th and Saturday 26th are now fully booked, with just a few tables left on Thursday 24th October.

Head to our website to book now, with a deposit of £45 per person - this is sure to sell out fast, so don't miss out!

25/09/2024

A return to next month to celebrate autumn, Halloween and the change of season with Harvest - for three nights on October 24,25,26 - pheasant, spider crab, duck, herring, pumpkin, beets, wild herbs, mushrooms, oats, toffee, damsons, neeps, crowdie all feature across a 6 part menu cooked by me and - staggered arrival times, the table is yours for the night - I’ll also bring oysters, caviar and some fish pastrami for add ons ❤️ - 100 tickets over three nights. I’m genuinely very much looking forward to cooking this and being back with friends. Lots of things coming your way but this is what’s next ❤️ #

21/09/2024

03/09/2024 - Vera. It’s taken me a few weeks to even begin to accept our loss, but it seems right on this occasion to share this here as anyone who has followed me a while will know what a huge part of my life this girl was. We had to say goodbye after a short but severe illness. I don’t have words, some people will understand and some people won’t but she was a truly incredible gift in my life and I need to honour her. A full circle with you achieved my Vera, my companion and my friend. I can’t explain how much she did for me, thanks to our pals for all the love and support you have send R and I . I chose this one picture as it’s taken just days before and she’s smiling. Thank you client’s for letting me shift some diary bookings around to be here having some time off to rest whilst I’m so sad. I’m so so proud of her. Sleep well my Vera,I’ll never be the same because of you ❤️ thank you ###x

08/09/2024

Chasing the summer with one of the plates from last night, octopus, labneh, green beans, pickle - wanted this in a hat bowl, layered nice and deep so you eat a bit of everything with every spoonful , proper mouth feel. Octopus braised nice and slow handled the way I was taught at my time at Le Roi Fou and from stagiers in Spain in. Some orange and fennel and then a gentle water bath before service last night, don’t want that heavy seal on it personally, pickled shallot in some red cabbage pickle liquor for extra oomph. Green beans dressed with Worcester, yougurt thickened and seasoned. Soon onto some autumn plates. What summer eh :)

21/08/2024

Langoustine risotto - the rice cooked with stock from the weekend chicken roast, massive flavour profile changer, cooked down with some good wine, butter, garlic, shallots, finished with a wee bit of creme fraiche. The langoustines are shelled then butter poached, the trim through the rice, some herbs. Menus have to be so varied in this warm weather here in Chamonix so BBQ’s, salads, tarts, steaks, a lot of shopping in my wee car trips round the valley finding nice stuff to cook but you still need a bit of rich developed cooking flavour for the nighttime.

14/08/2024