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Barry Fish makes top-100 debut in listing of Britain’s best local restaurants
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An Edinburgh restaurant has earned its place on The Good Food Guide’s ‘100 Best Local Restaurants 2025’ list, just five months after its launch.
Chef Barry Bryson opened the doors to his first fish restaurant on Edinburgh’s waterfront, at the Shore in Leith, in February. Since then, he has quickly established Barry Fish as one of the city’s most popular venues for local diners and visitors, by showcasing Scotland’s best fish and seafood.
Now in their 15th year, The Good Food Guide Awards highlight Britain’s best local restaurants, described as “brilliant, independently run venues that define affordable dining.”
Nearly 60,000 nominations were received, from diners keen to share their favourites. The Guide’s anonymous inspectors then travelled the country to test them out.
Commenting on the accolade, Barry said: “This is a huge achievement and honour for our small team, just a few months after launching Barry Fish.
“Being on The Good Food Guide’s list of ‘100 Best Local Restaurants 2025’ so soon after opening is a real testament to the support of my suppliers, my team and the customers who have been on the journey with me. Barry Fish is an ongoing collaboration between me and them.”
He added: “Our ethos is simple; it’s about the best ingredients we can get, cooked with skill and passion in a warm and welcoming environment. There is no formality at Barry Fish; just the love and respect that we have for what we do.”
The newly launched summer menu features whole lemon sole with shrimps, greens and sauce vermouth; barbecued monkfish brochettes with pickled beetroot and dill dressing; and Swanfield Royale – roast chicken, pancetta, cider and chestnut mushrooms baked in a pie with a big green salad and rouille.
Firm favourites still available include shelled half lobster with smoked fish agnolotti, brown-butter sauce and pickled fennel; Barry Fish pastrami with aioli, capers and dried grapes; ceviche of sea bream with orange, pickled fennel, red onion and cardamom; as well as octopus, whipped feta and a blood-orange dressing.
Diners can enjoy views directly into the open-plan working kitchen from the pass, as well as out over the Water of Leith.
Chef Barry Bryson/Barry Fish
Scaling the heights
The ‘Barry’ in ‘Barry Fish’ is taken from the Scottish word for ‘good’, referenced by the restaurant’s website tagline: “Barry, a Scottish word for good, also a man’s name.”
Diners are expressing their agreement: since its opening, the restaurant has gained over 250 five-star reviews on Google and has also secured significant UK-wide recognition and acclaim in specialist food-and-travel media, including Condé Nast Traveller (33 of the Best Restaurants in Edinburgh) and The Times.
Before opening Barry Fish as his first permanent restaurant, Barry was a private chef. He made his name over the years as one of Scotland’s most esteemed chefs, through luxury-brand menu collaborations, pop-up restaurants, events, festivals and private chef work. His enviable client list includes TV chef and author, Nigel Slater; fashion designer, Roland Mouret; and artist Tracy Emin.
Barry has also cooked for the British Embassy in Uruguay, as well as for some of the world’s most iconic luxury brands, including Chanel, Louis Vuitton, Aston Martin and Rolls Royce.
While the Good Food Guide listing is the first accolade for the restaurant, Barry was recognised as Catering in Scotland’s ‘Banqueting and Events Chef of the Year’ in 2021.
Barry Fish is open for dinner Tuesday to Saturday from 5.30pm. The ‘Big Snacks’ menu is served during the day, Thursday to Saturday, 12pm to 2.30pm; and evenings Tuesday to Saturday, 4.30pm to 8.30pm.
The restaurant is located at 62 Shore, Leith, an area already known as Edinburgh’s foodie hotspot, also home to Michelin-starred restaurants such as The Kitchin by Tom Kitchin and Heron.
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The Barry Fish team/Barry Fish
