Top Scottish chef to host ‘captain’s table’ experience

4 days ago

2 min read

One of Scotland’s leading chefs will be hosting a collaborative ‘captain’s table’ experience on Edinburgh’s five-star, floating hotel, Fingal, on Wednesday 4 February.

For one night only, 10 diners are being offered the chance to step aboard the world-class foodie destination to enjoy a five-course menu created by Michelin-acclaimed guest chef, Barry Bryson, from Leith’s Barry Fish.

The exclusive pop-up dining event will be staged in the ship’s former captain’s command room and delivered in partnership with Fingal’s culinary team.

Together, Barry Bryson and Fingal’s chefs will showcase a menu that traces Fingal’s working route around the coast of Scotland. For over 30 years, the former Northern Lighthouse Board tender sailed waters around Scotland helping maintain lighthouses and transporting their keepers, equipment and supplies to some of the most treacherous locations in Scotland.

The dinner will pay homage to Fingal’s maritime heritage, and the fish and seafood sourced from Scotland’s coastal waters. It will be hosted by Barry and the Fingal team, and will be served around one single communal dining table.

Highlights of the menu will include lobster soufflé with leek fondue; squid, bacon, white beans and Jerusalem artichoke; and sole and mussels in a sauce vermouth. Sweet-toothed diners can look forward to a sumptuous dessert made with chocolate, sea buckthorn and gingerbread.

Pedro Barreira, head chef at Fingal’s award-winning Lighthouse Restaurant, said:

“We’re delighted to welcome our friend and neighbour, chef Barry Bryson, aboard Fingal for the first time this February.

“This is more than a dinner. It’s a journey through taste, craftsmanship and the rich heritage of Leith,” he added.

Barry said: “It’s a real privilege to be teaming up with Fingal’s culinary team onboard this truly world-class foodie destination.

“Not only will we be showcasing the produce landed around the shores of Scotland and celebrating Fingal’s maritime heritage, but we’re also playing our part in promoting Edinburgh’s waterfront in Leith as Scotland’s premier dining destination. Our small coastal neighbourhood now boasts more fine-dining restaurants than anywhere else in the country.

“Each dish will reflect my signature ethos – the best ingredients, cooked with skill and passion, and in a welcoming warm environment.”

To further enhance the evening, Fingal’s sommelier will select wines to complement Barry’s creations.

The five-course, set-menu dinner is priced at £95 per head, on a first-come, first-served basis and includes wine pairings, as well as a cocktail on arrival from 6.30pm.

www.fingal.co.uk/whats-on/barry-bryson