Michelin-acclaimed chef Barry Bryson is to host a collaborative ‘Captain’s Table’ experience onboard Edinburgh’s five-star luxury floating hotel, Fingal.
Bryson’s own restaurant, Barry Fish, is a Leith Shore neighbour of Fingal, and their one-night partnership will help highlight how this on-trend coastal neighbourhood has recently accrued more fine dining restaurants than anywhere else in the country.
On Wednesday 4 February, just ten diners are being offered the chance to step aboard the world-class foodie destination to enjoy a bespoke five-course menu created by Bryson, staged in the ship’s former captain’s command room and delivered in partnership with Fingal’s culinary team.
As both Bryson and Fingal share an enthusiasm for sourcing their ingredients locally, the planned menu will trace Fingal’s old working route around the coast of Scotland.
For over 30 years, the former Northern Lighthouse Board tender sailed around the coastline helping maintain lighthouses and transporting their keepers, equipment and supplies to some of the most treacherous locations in Scotland.
The ‘Captain’s Table’ galley kitchen experience will pay homage to that heritage, drawing on the ‘rich bounty of fish and seafood’ in Scotland’s coastal waters.
Highlights will include lobster soufflé with leek fondue; smoked halibut, bottarga, Caesar; squid, bacon, white beans and Jerusalem artichoke; and sole, mussels in a sauce vermouth.
Sweet-toothed diners can look forward to a final dish made with chocolate, sea buckthorn and gingerbread.
Head chef for Fingal’s award-winning Lighthouse Restaurant, Pedro Barreira, said: “We’re delighted to welcome our friend, neighbour and Michelin-recommended chef Barry Bryson aboard Fingal for the first time this February.
“With his restaurant located just five minutes from Fingal on the Shore, Barry shares our passion showcasing season, farm, fishmongers and growers from Scotland and across the UK, so it’s the perfect partnership for us celebrate our food ethos and our local community spirit here in Leith.
“This is more than a dinner. It’s a journey through taste, craftsmanship and the rich heritage of Leith. For one night only, Barry’s carefully curated five-course menu will help to tell Fingal’s story as a former working ship,” said Barreira.
“Expect the best produce sourced from Scotland’s coastal waters, as well as sweet treats – all bursting with seasonal flavours and presented by two of Leith’s most celebrated dining destinations.”
Bryson added: “It’s a real privilege to be teaming up with Fingal’s culinary team onboard this truly world class foodie destination. Creating this special menu in Fingal’s unique galley kitchen is a dream come true.
“Not only will we be showcasing the produce landed around the shores of Scotland and celebrating Fingal’s maritime heritage, but we’re also playing our part in promoting Edinburgh’s waterfront in Leith as Scotland’s premier dining destination. Our small coastal neighbourhood now boasts more fine dining restaurants than anywhere else in the country.
“Each dish will reflect my signature ethos – the best ingredients, cooked with skill and passion, and in a welcoming warm environment.”
The evening will also feature expertly paired wines, hand-selected by Fingal’s sommelier to complement Bryson’s creations.
In December, Fingal retained two AA Rosettes for culinary excellence for the fourth year running.
