Edinburgh-based special events chef Barry Bryson today opens his debut seafood restaurant, Barry Fish, on the historic Leith waterfront.
In more than a decade cooking for events, Barry has worked for high-end clients including Jupiter Artland, Glenmorangie, Louis Vuitton, Aston Martin and the British Embassy in Montevideo, Uruguay. His pop-ups have included a sold-out season in a Leith industrial estate in 2022.
His new 34-seat venue features an open kitchen visible from the street along with views over Leith Water, and brings him close to top-class Leith Shore restaurants including The Kitchin, Restaurant Martin Wishart and the Heron. Barry (pictured centre) leads a team including (left to right) his husband and business partner Robin Bryson Jack, chefs Tom Pethick and Robbie Johnstone, and front-of-house manager Manon Marrum-McBride.
He says: “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.
“We’re very much a fish-focused restaurant, but we will be creating dishes for everyone, including meat and vegetarian options. We’re working with some new suppliers at Barry Fish, showcasing season, farm, fishmongers and growers from Scotland and all across the UK.
“Our ethos is simple. The best ingredients we can get, cooked with skill and passion in a welcoming and warm environment. There is no formality at Barry Fish, other than the love and respect that we have for what we do.”
Barry added: “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. My suppliers, my team and the customers who have been on the journey with me have my sincerest gratitude. Barry Fish is an ongoing collaboration between me and them.
“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 – that’s who I am.”
