Cater by Barry Bryson

August part two - incredible locations, superb collaborators, all the prep, all the travel,all the guests and most of all! All of the cooking!! I was on the page for every minute. Thanks everyone but I’m glad it’s September.

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.

Hand dived Orkney scallops, butter sauce, wilted spinach- a starter plate of pure indulgence and flavour and the most requested thing to cook on my insta story earlier this week . Head along to tomorrow at 4.30pm and I’ll show you how to make this banging tasty plate live in the cook theatre. Scallop shucking, some tips on cooking them with a nice transparent centre, a good use for the roe and a classic sauce awbody loves and if time I will do a scallop ceviche as well with some of these insane scallops, the heavy seal on these is so tasty but for purity let’s try another way too. I’ll also be chatting with about what’s next for barry fish! 👀

I’ll be at Foodies Festival this Friday 4pm in Edinburgh - cooking live - come say hello ❤️

I wanted to post this whilst I’m still here ahead of the long drive as I often use instagram like a journal so I’m sat at the promenade here in Penzance walking to pick up my car. A week of learning on a stage in Cornwall at a restaurant I’ve been watching 👀 for so long instead of a week on the beach somewhere felt like a better thing to do and I was right. Thank you dear Bruce (Brian 🐟 PP) - for sharing so much with me, your time, your skills, your space and your philosophy- you are the epitome of genorosity. Your cooking is incredible and the respect you have for what you do is one I’ll try to keep forefront in my mind, that aside we belly laughed so much hence this first photo here. Thank you. Thank you , thank you and Dan and Nat the veg growers - you all contributed so much to my time here. Anyone travelling here please go eat, it’s remarkable.

A weekend at the stunning collaborating with my friends - here’s my menu, courses to represent the great Scottish outdoor - growing, fishing, gardening, barbecuing and picking - huge thanks everyone who came along, and to for staging it so beautifully last minute. Love to Arek and of course R for the invaluable support- my last Edinburgh pop up for a bit, it was special!

EVENTS | As part of our Summer Series in The Walled Garden we are super excited to announce that will be hosting two Pop-Up Dinners on 15th and 16th June.

The mid summer nights menu will showcase the best of the Scottish season. Barry and his small team will be on hand to cook and present the menu as you enjoy a selection of summer cocktails using ingredients from the walled garden.

Barry Bryson has cooked all over the UK as well as internationally in the last three years and this latest pop up follows on from his acclaimed sea food pop up Barry Fish which has recently completed it’s 14th sell out run in just 2 years.

Grab your tickets quick!

To book tickets and for further info please follow the link in bio

From the very first Barry Fish almost two years ago and the snack is back this week - Cullen skink tart- I smoke so much fish I use any trim to infuse this with leeks, cream, good booze,fresh herbs, all the flavours of the Cullen skink but light and airy with the crunchy tart- another one from the D+W Mr Max Menu collab which is tomorrow night, madness we pulled this together in just a few weeks and its service time already - really looking forward to tomorrow … then at 4.30am the next morning I drive then ferry to stunning .of.islay.scotland ..busy few weeks. See you at the Duck if your coming 💪 💪❤️👍

A wee sandwich snack on the menu this week-fresh langoustine- the shells used for a rich brown butter filled with the trim from the tails, herbs, cream, citrus and topped with lime dressed chopped langoustine. Fried bread. Delicious. Yes this is a correct ratio of butter to bread imo, it’s nutty delicious. One of three snacks to begin this weeks collaborative menu with and - stunning lango’s from

A great use for the belly trim from my sea trout pastrami is making one of my favourite snacks, fish rillette, lots of herbs, seeds, citrus, some aioli, capers all into this one, nice piece of toasted Mara seaweed focaccia to spread it onto. A good dish for people who “don’t really like fish” as it’s light, delicate, moreish like a bougie tuna mayo 😂 - I did this as one of my dishes last year on my collab with , if you are coming to Barry Fish this week I’ll send this as a snack on the hoose.

Woooooh amazing thank you 🙏

Some plates from the last couple months - love seeing the season change through plates ❤️

Barry Fish returns to Honeycomb ❤️ you can book now for 6,7,8 February (9th is now sold out) - 6 part tasting menu , allocated booking times and your table is yours for the night, relax and enjoy some Barry Fish and cocktails 🍹come say hello 👋

https://www.honeycombandco.com/

Going “home” with a collaboration that I’m so excited about, Matthew’s cooking is insane ❤️👌 booking now

https://fruitmarketbookshop.myshopify.com/products/matthew-reade-barry-fish-at-fruitmarket-a-collaborative-dinner?variant=43011601989809

Matthew Reade / Barry Fish at Fruitmarket: Collaborative Dinner An autumn collaborative dinner over two nights only. Matthew Reade cooks at Lyles, London and this is his first collaboration in Scotland. Barry Bryson cooks all over the UK as a private chef and with the pop-up Barry Fish. Barry brings these dinners to Fruitmarket as the latest flowering of a long....

I’ll be at the country+food festival at the stunning Philiphaugh Estate on Sat 23rd Sept https://www.philiphaughestate.com/ - my first demo of the year! There will be a seated covered chef theatre with great AV and demo bench and I’ll be cooking and doing a q+a at 3pm - tickets available now ❤️

Barry Fish is coming to Mistral, Leith
July 5,9,12,16,19
New plates and some Barry fish favourites
Email infoMistral Leith [email protected]
It’s gonna be special ❤️

Islay- a stunning place to cook the last ten days ❤️🙏

Presenting you with this year's five-course menu

Immerse yourself in the artistry of Cater by Barry Bryson as he curates an exquisite menu, showcasing the finest locally sourced ingredients from land and sea. Prepare to be wowed by his innovative techniques and extraordinary flavour combinations.

Secure your seat at the table - connectfest.co/take-a-seat

We have a final few tables available for our second night of ‘grape x fish’ with crossing swords with out very own …. If you fancy a six course sharing spectacular then click the link in our bio to book…

NEW DATE ADDED…

We are delighted to announce that our exclusive collab with on the 24th April is now sold out.

To avoid disappointment we’ve added an extra date on Tuesday 25th April -
If you fancy an exclusive evening of small plates, wine and good times then book now by clicking the link in our bio…

So excited for this Black Grape X Barry Fish 24.04.23 - booking now shorturl.at/ptCK0

https://www.instagram.com/reel/Cp2lWqAr5P-/?igshid=YmMyMTA2M2Y=

Barry Bryson on Instagram: "Barry Fish pastrami with sherry dried grapes, chive oil and rich velvety Ajo Blanco - we are all needing a bit of warm sunny Spain in our lives right now no? this dish is part two on the latest Barry Fish menu which... 29 Likes, 1 Comments - Barry Bryson () on Instagram: "Barry Fish pastrami with sherry dried grapes, chive oil and rich velvety Ajo Blanco - we are all ..."