Edinburgh’s very own Barry Bryson and London chef Matthew Reade will be staging an autumnal pop-up dining experience in the Fruitmarket café.
The collaborative dinner is set to provide a platform for Barry to bring his new concept pop-up fish restaurant ‘Barry Fish’ to Fruitmarket for the first time. Barry launched ‘Barry Fish’ in 2022. His 12-night Edinburgh residency sold out in just three days and four additional dates sold out in 2023.
Chef Barry Bryson is one of the UK’s leading private chefs, having cooked for some of the world’s best known luxury brands, including Chanel and Louis Vuitton, as well as collaborating with artist, Tracey Emin.
He started his catering career at Fruitmarket, so his latest pop-up collaboration with Chef Matthew Reade is described as a homecoming moment for the Edinburgh chef.
is a chef at Lyle’s of Shoreditch, London. He has cooked professionally around the globe, including Australia and Bangkok. This will be the first time he will have visited and cooked in Scotland.
Chef Barry Bryson said, “The cooking at Lyle’s is amongst the best I’ve ever experienced, so this opportunity to collaborate with one of their long term chefs here in Edinburgh is really exciting, I love the ideas that Matthew has brought to this and I’m so looking forward to helping bring them to life.
“The whole experience will be made even more special by its location. I make no secret of my love and admiration for the Fruitmarket and its significance to my career, so going back with this collaboration feels like a perfect circle, especially now that they have such a strong independent in-house hospitality team to support us.”
The pop-up runs on November 12 and 13 and the main course highlights include ceps and spinach; monkfish, lobster and potato; guinea fowl with watercress and chanterelles, as well as poached quince with goat’s curd. Optional courses include nettle angalotti with celeriac broth; Loch Fyne oysters, IJ Mellis cheese; and Barry Fish pastrami.