British Embassy adds Edinburgh chef to the menu in South America

April 15th, 2019 | Posted in: Restaurant News

Edinburgh chef, Barry Bryson, is representing Scotland in a series of  events hosted by the British Embassy in Uruguay, South America, this week.

Barry, who is owner of private event catering company, Cater Edinburgh, has travelled over 6,000 miles to showcase his culinary creativity in front of an audience of over 100 people, including a number of Uruguay’s celebrity chefs and the judges from the Uruguayan edition of TV’s MasterChef.

The dishes include carpaccio of Aberdeen Angus beef with dried lemon, gin-cured salmon, dill-crusted sea bass with beetroot crumble and treacle tart with an orange and basil salad.

The series of over 12 foodie events have been designed to boost British trade in food and drink exports, in line with the Department for Environment, Food and Rural Affair’s (DEFRA) ‘Food is GREAT’ campaign. The campaign aims to showcase the best of British produce to an international audience in a modern and innovative way.

The British Ambassador in Uruguay, Ian Duddy, said, “We’re delighted that Barry has been able to showcase his culinary creativity as part of our latest events series in Uruguay. Our aim is to showcase the best of British produce in a modern and innovative way, as well as increase the positive perceptions of British food and drink. Barry has definitely risen to the challenge to deliver just that. 

“We believe that Barry is a great ambassador for Scotland and the rest of the UK. His cooking, passion for produce and commitment to excellence by using seasonal and sustainable ingredients perfectly matches our work with the ‘Food is GREAT’ campaign. His impressive dishes helped create an unforgettable experience for each of our guests.”

Said Barry, “My time cooking here in Uruguay has been an incredible experience. I’ve been blown away by the quality of the produce here, especially the Aberdeen Angus beef. I have been discovering, tasting and learning a lot about Uruguay’s produce and dishes. I have particularly enjoyed Asado, a definitive beef dish in Uruguay. 

 “What has made it even better has been collaborating with the Chef and the team here on creating dishes and menus that reflect me and how I cook, but also acknowledge the surroundings and environment.

“I could not have been made more welcome by everyone at the British Embassy here in Montevideo. Cooking for the ‘Food Is GREAT’ event has been a brilliant challenge, and I’ve really enjoyed meeting so many chefs and food producers as part of the experience. This opportunity has fulfilled a huge ambition for me.”


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