Two top chefs are teaming up for the first time to bring their unique style of culinary creativity to Edinburgh’s Fruitmarket for a two-night stint on Sunday 12th and Monday 13th November.
Edinburgh’s own Barry Bryson and London chef Matthew Reade will be staging the ‘autumnal pop-up dining experience’ in the Fruitmarket cafe on Market Street between 7pm and 10.30pm on both nights.
Chef Barry is described as one of the UK’s leading private chefs, having cooked for iconic luxury brands like Chanel and Louis Vuitton, and collaborated with renowned artist Tracey Emin, as well as staging private dining events in South America, France and Majorca.
But Barry started his catering career at Fruitmarket, so the event will be a homecoming moment, while offering a platform to showcase his new concept pop-up fish restaurant ‘Barry Fish’. First launched in 2022, Barry Fish’s 12-night Edinburgh residency sold out in just three days, and four additional dates then sold out in 2023.
His collaborator, Matthew Reade, is a chef at Lyle’s of Shoreditch, London, who has also cooked professionally at various locations around the globe, including Australia and Bangkok – but this will be the first time he will have visited and cooked in Scotland.
Chef Barry 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.”
On the menu will be snacks like keffi milk bun with cultured cream; sardine toast with fermented tomatoes; gazpacho; and pig’s head croquette with apple and mustard.
Main course highlights will 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.
The special fixed price menu is £65 per person, with a choice of optional courses for £10 per person. Guests will be offered a Fruitmarket curated drinks menu to order on the night. A vegetarian menu can also be offered with advance notice. Up to 35 spaces will be allocated on each night on a first come, first served basis.
