Just five months after opening, Barry Fish, Chef Barry Bryson’s new restaurant at the Shore in Leith, has been included in The Good Food Guide’s UK-wide list of ‘100 Best Local Restaurants 2025’.
Since its launch in February, the independent fish restaurant has rapidly established itself as one of Edinburgh’s most popular dining venues, with a particular focus on showcasing local fish and seafood.
In that short period, Barry Fish has accrued over 250 five-star reviews on Google and been acclaimed in specialist food and travel media, including Condé Nast Traveller and The Times, culminating in this latest Good Food Guide listing.
Now in its 15th year, the Guide sets out to spotlight ‘brilliant, independently run venues that define affordable and accessible dining across Britain’. This year’s list is based upon around 60,000 public nominations from diners eager to champion their favourite spots, followed by visits from expert inspectors.
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.”
He 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.”
The ‘Barry’ in ‘Barry Fish’ is taken from the Scottish east coast vernacular word for ‘good’. As the restaurant website notes: “Barry, a Scottish word for good, also a man’s name.”
Its 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.
Firm favourites on the menu are 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.
The newly launched Barry Fish summer menu has added 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.
Barry Fish is at 62 Shore, Leith, in an area already known as a foodie hotspot, home to the Michelin-starred The Kitchin by Tom Kitchin, Restaurant Martin Wishart and Heron.
