2 weeks Ago By Rosalind Erskine
Home Food Restaurant Reviews Recipes Drink Distilleries Whisky Gin Craft Beer Locations Scran Podcast Two award-winning Scottish chefs are hosting a seasonal dinner this month. Share on Facebook Share on Twitter Share on Pinterest Share on WhatsApp Share on Email On Wednesday 20 November, chefs Barry Bryson and Conor Toomey are teaming up for a pop-up supper club in Edinburgh. Toomey, who is the former head chef at the One Michelin Star restaurant Condita and Bryson who has won events chef of the year and the Scottish excellence award in 2021, will be cooking together at the Fruitmarket Gallery.
Bryson hosted a two-night pop-up in the Fruitmarket last year with chef London chef Matthew Reade, where he brought his dining concept Barry Fish to the gallery’s cafe for the first time. Now this will be the chef’s last Barry Fish pop-up as the award-winning chef hinted at big plans for 2025. Posting about this year’s event, Barry wrote: “On Wednesday 20th November I’ll be cooking with the wonderful Conor whom I’ve been following and chatting to since an astonishing meal at @condita_restaurant - I’m so buzzed that we are able to do this together.
“A great time to collaborate as new challenges and opportunities lie ahead in 2025 for both of us. Planning this has been fun, what a gent! “This is for one night only as schedules had to line up obviously but also because for me it just HAD to be back at @fruitmarketgallery. Bookings link in bio - scroll for our menu.
“Our menu format will be separate tables and staggered arrivals with a short cocktail and wine list alongside. This is the very last Barry fish pop up in Edinburgh. Going home for it.
” Speaking to The Scotsman chef Barry Bryson said: “I am really looking forward to cooking with Conor as we have been talking about doing this for a while so it's great to finally get here. “We have some stunning produce to showcase and a superb menu and seeing as I started my cooking career at the Fruitmarket it’s even more special that we get to do it there, this is the very final Barry fish pop up and collaboration for some time now so it feels so good to be taking it home” The six course menu is priced at £85 per person and dishes include a home smoked salmon tartlet, Scottish red mullet, master stock glazed mallard and truffle baron bigod. Find out more and book via the Fruitmarket website.
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