Edinburgh chef opens his first restaurant, in Leith

Chef Barry Bryson opened his first restaurant and bar, Barry Fish, in Leith today (12 February).

After more than 14 years as an international specialist-events chef, Barry has now made his permanent home on the Shore.

The 34-cover restaurant will showcase the best fish and shellfish from Scotland, as well as serving a variety of dishes to suit non-fish eaters. Diners can enjoy views directly into the open-plan kitchen from the pass, as well as out over the Water of Leith.

The ‘low-tide’ and ‘big snacks’ menus include sea-trout pastrami and Loch Fyne oysters. Eyemouth crab; sea bream and sea bass ceviche; octopus; and kedgeree dishes are also available. The dinner menu includes shelled half lobster; whole sea bass or bream; and ‘the big pie’, made with beef-cheek bourguignon and pancetta.

Barry’s previous chef experience includes pop-up restaurants, events, festivals and private-chef work. His client list includes TV chef and author, Nigel Slater; French 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.

Commenting on the launch of the restaurant, he said: 

“I’m genuinely thrilled to be opening Barry Fish. It was always about finding a site in Leith, but never did I imagine we would be opening in such an amazing location as the Shore. It feels surreal and of course the appropriate nerves are kicking in, but I cannot wait!

“I’ve had a few years to think about the style of cooking and restaurant concept that I might have one day, but you never really know if you will get there. For me, the wait has meant I have much clearer intentions and now I can’t wait to get cooking with Robbie and Tom who will run the kitchen alongside me, as well our new restaurant manager, Manon.

“Our ethos is simple; the best ingredients we can get, cooked with skill and passion in a welcoming and warm environment.

“The interior spaces have all been designed by my husband Robin with our good friend, Kay Bennet, so this makes it feel so much more complete as a concept.”

He added: “Barry Fish is designed for everyone. We are not a special occasion restaurant, but we do want to be a special restaurant. It's about creating something that fits well with a community of diners.” 

 www.barryfish.co.uk

Image: Nicholas Elliott (Cromeans Productions) of left-right, Robin Bryson Jack (co-owner); chef Barry Bryson (co-owner); Tom Pethick (chef); Robbie Johnstone (chef); and Manon Marrum-McBride (restaurant manager):