Latest news with #BarryFish
Scotsman
3 days ago
- Entertainment
- Scotsman
Edinburgh restaurant makes UK top 100 debut
An Edinburgh restaurant has earned its place on The Good Food Guide's UK-wide list of '100 Best Local Restaurants 2025', just five months after its launch. Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Chef Barry Bryson opened the doors to his first independent 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 dining venues for local diners and visitors by showcasing the best fish and seafood from Scotland. Now in its 15th year, The Good Food Guide Awards spotlight brilliant, independently run venues that define affordable and accessible dining across Britain. Nearly 60,000 public nominations have poured in from diners eager to champion their favourite spots. Advertisement Hide Ad Advertisement Hide Ad The Guide's anonymous inspectors criss-crossed the country to put these nominations to the test, revealing how Britain really eats in 2025. Barry Fish has earned its place on the Good Food Guide 2025 At Barry Fish, diners can enjoy views directly into the open plan working kitchen from the pass, as well as out over the Water of Leith from the comfort of the restaurant. The newly launched Barry Fish summer menu now 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 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. Advertisement Hide Ad Advertisement Hide Ad Chef Barry Bryson said: 'This is a huge achievement and honour for our small team just months after launching Barry Fish at our new home on the Shore in Leith. 'Being on The Good Food Guide's UK-wide 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.' Barry added: 'Our ethos is simple. The best ingredients we can get, cooked with skill and passion in a welcoming warm environment. There is no formality at Barry Fish other than the love and respect that we have for what we do.' Since opening in February, Barry Fish has achieved over 250 five-star reviews on Google and has secured significant UK-wide recognition and acclaim in specialist food and travel media, including Condé Nast Traveller (Best Restaurants in Edinburgh) and The Times. Advertisement Hide Ad Advertisement Hide Ad The 'Barry' in 'Barry Fish' is taken from the Scottish word for 'good' with the website tagline - Barry, a Scottish word for good, also a man's name. 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. Barry Fish is located at 62 Shore, Leith, Edinburgh. The Shore area of Leith is already known as Edinburgh's foodie hotpot - home to the Michelin-starred The Kitchin by Tom Kitchin, Restaurant Martin Wishart and Heron. For more information on Chef Barry Bryson, his new restaurant 'Barry Fish' and to make a booking, go to or call 0131 6250 000 Advertisement Hide Ad Advertisement Hide Ad Follow Barry Fish on Instagram at Follow Chef Barry Bryson on Instagram and Facebook For more information on the Good Food Guide, go to
The National
3 days ago
- The National
Scottish restaurants named among best by Good Food Guide
The organisation was naming its top 100 local restaurants for the year across the UK, and 13 from Scotland featured. Discussing the list, the publication wrote: "These are the neighbourhood gems – independent, warm, and welcoming – where good food and genuine hospitality go hand in hand. "The kind of place you find yourself recommending to everyone you know." The full list of the UK's top 100 local restaurants can be found on the Good Food Guide website here. Scottish restaurants named among UK's best for 2025 In total, 13 Scottish establishments were named among the UK's top 100 local restaurants, which were: Barry Fish, Edinburgh The Dory Bistro, Pittenweem Fin & Grape, Edinburgh The Free Company, Balerno Gloriosa, Glasgow The Gordon Arms, Selkirk Leftfield, Edinburgh Mara, Aberdeen The Palmerston, Edinburgh Pomelo, Edinburgh Redwood Wines, Dunkeld Tide & Thyme, Tighnabruaich The Whitehouse, Lochaline Out of those 13, Redwood Wines was named the best local restaurant overall in the country. Discussing the spot, the Good Food Guide shared: "Redwood Wines is everything a local restaurant should be: warm, welcoming, and quietly exceptional. "Run by husband-and-wife team Roseanna and Morgwn Preston-Jones (she's a Dunkeld native, he's a Californian-born chef), this charming spot in the gateway to the Highlands has transformed the village's old post office into a wine bar and kitchen worth travelling for. "Grateful locals wrote to us praising the 'world class' hand-rolled pastas, thoughtful wines and standout hospitality. "And there's beauty in its balance — you're just as welcome dropping in for a glass and a bite midweek or settling in for a slow Saturday night supper." It has also been well-received on Tripadvisor, earning an almost perfect 4.9/5 score from 60 reviews. Speaking about their win, Roseanna and Morgwn said: "We are truly honoured to be recognised by The Good Food Guide this year. Recommended reading: "We pour our heart and soul into every aspect of Redwood and sharing that passion for food and wine fills us with great joy. We love Dunkeld, our loyal customers and visitors alike." Another wine bar in Mara (located in Aberdeen) was highlighted by the guide for its "hugely knowledgeable team", which "help diners relax into the experience". Meanwhile, The Free Company in Balerno was praised for its progressive values, "amazing atmosphere" and the "inspiring and enterprising" young team.
Daily Record
3 days ago
- Business
- Daily Record
Scotland's 'best local restaurants' crowned by Good Food Guide as wine bar tops list
13 eateries across the country were singled out. Scotland's "best local restaurants" for 2025 have been named. A wine bar and restaurant in a small town was crowned the best in the country. On Tuesday, July 15, The Good Food Guide shared its list of the top local eateries across the UK. The list celebrates the nation's best independently-run restaurants and is decided upon by a team of judges. Topping the list as the best local restaurant in Scotland is Redwood Wines in the Perthshire town of Dunkeld. The wine shop and restaurant offers seasonal small plates, with everything made in-house by hand. Redwood Wines has a weekly changing menu influenced by classic wine bar dishes. Among the food on offer is aged Aberdeen Angus roast beef sandwich, handkerchief pasta, and a charcuterie and cheese board. Owners Roseanna and Morgwn Preston-Jones commented: "We are truly honoured to be recognised by The Good Food Guide. "We pour our heart and soul into every aspect of Redwood and sharing that passion for food and wine fills us with great joy. We love Dunkeld, our loyal customers and visitors alike." Elsewhere, five Edinburgh restaurants are featured in The Good Food Guide's list of the top local restaurants in Scotland. Barry Fish in Leith, Fin and Grape on Colinton Road, Leftfield on Barclay Terrace, Pomelo on Sciennes Road, and The Palmerston on Palmerston Place are all included on the roundup. Barry Fish is a recently opened independent fish restaurant that serves up everything from small plates to larger mains. Options include whole lemon sole, barbecued monkfish brochettes, and shrimp and sea trout sausage rolls. Like Barry Fish, Fin and Grape specialises in fish and sharing plates. Customers can enjoy salt cod mousse, pickled mussels, Calabrian anchovies, and more. Leftfield is a neighbourhood bistro with a particular focus on seafood. Dishes on the restaurant's sample menu include sea trout, Gigha oysters, and hand dived scallop. Pomelo is a Chinese-focused Asian fusion restaurant that offers brunch, lunch, and dinner. Its menus change regularly, but among the dishes on offer are fried chicken sandwich, scallop carpaccio, and roasted duck. Finally, The Palmerston is a traditional restaurant and bakery with a varied daily-changing menu. Customers can order dishes such as baked Berkshire pork shoulder, slow roast Shetland lamb, and fish stew. Additionally, The Free Company in the village of Balerno on the outskirts of Edinburgh is named on the roundup. The Free Company is a farm-to-restaurant venue, with a seasonal à la carte menu based on what is available on the farm. Elsewhere, Gloriosa in Glasgow is also featured on The Good Food Guide's list. Gloriosa serves up Mediterranean-style food, as well as a wide selection of wines. The only other city restaurant included on the roundup is Mara in Aberdeen. It is a wine bar and bottle shop with Italian-influenced small plates. Other local restaurants to be named as the best in Scotland include The Dory Bistro in Pittenweem and The Gordon Arms in Selkirk. Rounding out the The Good Food Guide's list are The Whitehouse in Lochaline and Tide and Thyme in Tighnabruaich. See below for the full list of the best local restaurants in Scotland. More information can be found on The Good Food Guide website. Scotland's best local restaurants 2025 Redwood Wines, Dunkeld (Scotland winner) Barry Fish, Edinburgh Fin & Grape, Edinburgh Gloriosa, Glasgow Leftfield, Edinburgh Mara, Aberdeen Pomelo, Edinburgh The Dory Bistro, Pittenweem The Free Company, Balerno The Gordon Arms, Selkirk The Palmerston, Edinburgh The Whitehouse, Lochaline Tide & Thyme, Tighnabruaich
The Herald Scotland
05-07-2025
- Entertainment
- The Herald Scotland
Review: New Edinburgh seafood restaurant has style and substance
It's the kind of buzz that's impossible to ignore. Still, a conversation with one of Scotland's most celebrated culinary talents last month is what catapulted a visit to the capital city straight to the top of the to-do list. "Barry Fish is one of the newest restaurants to open in Leith,' Martin Wishart pointed out while discussing the neighbourhood for our Edinburgh series in June. "Barry Bryson has got a different style, which is great, and I think he will do extremely well." (Read more: Why are there so many Michelin Star restaurants in Leith?) When a chef who has held on to his Michelin Star for over two decades offers a restaurant recommendation, you follow it up. So here we are, overlooking The Shore from a room drenched in calming hues of olive green and gentle yellow while the weather bounces between glorious sunshine and vicious rain outside. With interiors designed by Bryson's husband, Robin, and friend, Kay Bennet, the space feels intimate and relaxed, yet meticulously stylish. I'd wager it's at its best right now, as the natural light of a long summer evening floods through large windows. Chef Bryson himself is very present at his new venture, first appearing through a large service hatch that connects his open-plan workspace to the restaurant floor, and later shuttling plates of food from the kitchen to tables. After 14 years of operating as an 'international specialist events chef' (with a star-studded client list including Nigel Slater and Tracy Emin, no less), it's touching to see him so utterly at ease in his own restaurant. You get the sense that this has been a long time coming. With that in mind, here's how the menu works. Read more reviews from Sarah Campbell: Had we arrived before 3 pm, the 'Low-Tide' offering would have consisted of small plates like smoked haddock kedgeree or Eyemouth crab focaccia. Between 4.30pm and 6.30pm, this would have transitioned into 'Big Snacks' of octopus and whipped feta or smoked aubergine with goat's curd and heather honey. It's now Dinner time, so the Big Snacks are served as starters alongside a main menu of just five dishes. Got it? Good. I promise it's a lot simpler than it sounds. Pictured: A trio of 'Big Snacks' from Barry Fish (Image: Newsquest) Shortly after a long-necked bottle of the house white (Picpoul de Pinet -£35) is cracked open, there's an amuse-bouche of smoked fish on a soft homemade blini, pink in colour. It's refined, but not fussy. A morsel of goodness that feels like a warm welcome from the chef and his team (also made up of Robbie Johnstone and Tom Pethick) as the rest of the order is prepared. A trio of starters begins with small slabs of seabass ceviche (£13) in light orange juice, topped with paper-thin shreds of pickled fennel and red onion. A streak of fragrant cardamom runs through the dish, adding intrigue and further livening up the zesty citrus. Described on social media as 'where it all began', the trout pastrami (£14) appears to be something of a signature for Bryson, with a thick crust of gnarly cracked black pepper and coriander seeds that contrasts against the smooth, almost tacky texture of cured fish. Barry Fish Sea Trout Pastrami – aioli, capers, dried grapes (Image: Newsquest) If this really is where it all started, then what a strong foundation to build on. There's a slight sweetness from a treacle glaze and a smokiness penetrating the delicate slices of trout. A scattering of shrivelled dried grapes makes for an extraordinary addition to the plate. I pierce one then skewer a slice of fish before dragging the whole lot through a slick of garlicky aioli, repeating the process until there's little left. Straying from the fish-led theme of the evening, we've chosen a wild card of pork confit croquettes (£11) out of sheer curiosity. Served in a pair, there's a hefty amount of tender, shredded meat hidden beneath a golden crust. Immensely enjoyable, but more of a safe bet for anyone not as enamoured by fruits of the sea. Unsurprisingly, there's a lot more going on in those fish starters. Onto the 'Mother Dish'. Pictured: Shelled Half Lobster – smoked salmon and lobster claw agnolotti, and brown butter sauce described by Bryson as the 'mother dish' (Image: Newsquest) You'd be forgiven for assuming the shelled half lobster would be the star attraction of this main course. But more compelling are the parcels of agnolotti below, stuffed with smoked salmon and lobster claw. Finished with liberal amounts of brown butter sauce, it's an elegant affair with real comfort food credentials (£35). The whole bream (£24) is quite something, tiny teeth still in its head and eyeballs glazed over during cooking, but a lack of squeamishness is instantly rewarded with the freshest of white fish sourced from Welch in Newhaven, which melts into a luxuriously silky chicken butter with shrimp. Pictured: Whole bream with shrimp and chicken butter (Image: Newsquest) Like the restaurant space itself, this food feels effortless and highly stylised all at once. No mean feat to pull off, but the team has really nailed it. Elsewhere, a side of deep-fried potatoes (£6) could have been crisped up just a touch more. As it stands, the slices are too dense to soak up any of the precious sauces and too limp for scooping, but salty and topped with plenty of leafy parsley and tarragon, they work well enough as a standalone. Pictured: Leith Lyonnaise Potatoes – deep fried new potatoes, onions, parsley (Image: Newsquest) The sun is slowly setting by the time we've reached puddings, choosing from a dessert section of just three options. There's been no holding back with the marmalade ice cream (£8). Don't expect a gentle nudge of orange; the contents of this small ramekin pack a mega bittersweet punch from homemade preserve beneath a layer of creme Brulée-style caramelised sugar that's ready to be cracked. Pictured: Chocolate caramel and marmalade ice cream (Image: Newsquest) The chocolate caramel (£11) is gentler on the palate. A two-toned dome that's mousse-like in texture and light enough to justify its place on the menu after generous main course portions. If you're sharing, do try to swipe the chocolate button from the top before your companion notices. "There is no formality at Barry Fish, other than the love and respect that we have for what we do," Bryson said upon opening earlier this year. "We are not a special occasion restaurant, but we do want to be a special restaurant." In many ways, after finally having my chance to dine at his first independent venue, I can truly appreciate what he means by that. Thanks again for the tip, Martin. Menu: A menu which evolves throughout the day is interesting, but does mean there were some bits like the crab focaccia that I was sad to miss out on. 4/5 Service: A small mix up with our mains was swiftly rectified, and the front-of-house team seemed confident yet comfortable in their roles. 4/5 Atmosphere: The food tastes even better thanks to the relaxed setting and welcoming vibes. Upon booking for dinner, we were informed that the table was ours for the night, so there was no fretting over finishing up before the next sitting. 4/5 Price:. For such high-quality produce, the prices here seem very reasonable, in particular the whole fish for £24. 4/5 Food: Gorgeous dishes that are refined yet unpretentious, I really enjoy Bryson's style. 8/10 Total: 24/30 Barry Fish is located at 62 Shore in Leith, Edinburgh.
Times
22-05-2025
- Entertainment
- Times
Barry Fish, Edinburgh review — is this the catch of the year?
The best restaurants can be a lifetime in the making. From the menu to the location, the sourcing of produce to the tableware, all the right ingredients must come together in the right place at the right time. This is what I'm thinking on a Thursday night in Barry Fish as the sun lowers over The Shore, bathing drinkers along the Water of Leith in tangerine light, and I scoop the last slick of brown butter from my bowl — with focaccia made by the chef who brought it to the table. Barry Fish, a vibey new seafood restaurant in Edinburgh's coolest neighbourhood, is the culmination of many years of cooking. Its owner, Barry Bryson, is an acclaimed private/events chef who has hosted residencies and
