The Sunday Times
Chitra Ramaswamy cheered the arrival of a “vibey” new venue in “Edinburgh’s coolest neighbourhood”, the debut from chef Barry Bryson, well-known in the city for private events and pop-ups. “Barry Fish is exactly the sort of hip, unpretentious mid-range restaurant you expect to find on The Shore but up until now never have. Scotland’s top foodie destination has the seafood restaurant it deserves. What a triumph.”
With moss-green velvet banquette seating and fish-themed illustrations, it is “at once glam yet approachable”, and has a “concise, accessible menu” – “for dinner, it’s just five dishes, including hake with sauce soubise (a nod to the first fish dish Bryson mastered in catering college), a beef bourguignon pie, and whole sea bass with shrimp chicken butter, and greens… This is about a small number of chefs (just Bryson and Robbie Johnstone on the night I’m in) cooking a small selection of carefully considered, unfussy dishes, for a small number of diners.”
Chitra Ramaswamy - 2025-05-11
