One of Edinburgh's top chefs is preparing to launch his first ever pop-up restaurant at the Secret Herb Garden, Lothianburn, from 18th to 20th July 2019.
Barry Bryson from Cater Edinburgh has designed a unique chef's table experience at the foot of the Pentland hills to celebrate the Scottish summer.
Available over just three nights from 7pm-11pm, the unique five-course tasting menu will showcase peak season ingredients, including shellfish from The ethical shellfish company on the Isle of Mull venison from acclaimed game suppliers Castle Game, wild Scottish mushrooms as well as soft fruits and wild herbs from Phantassie Farm. Foodies will also get the chance to sample The Old Curiosity Gin, which is produced at the Secret Herb Garden; a range of carefully selected pairing wines; and small local producer cheeses sourced by Wild Taste in Fife.
Each night, the shared dining experience with Barry Bryson will offer up to 30 diners the opportunity to enjoy the best of Scotland's summer larder around one communal table at the Secret Herb Garden. Bursting with summer colour and aromas, the specialist herb nursery on Old Pentland Road is also home to a popular cafe and shop full of vintage furniture, wine and beer.
Barry is motivated and inspired by Scotland's natural larder, creating seasonal menus that combine traditional and contemporary cooking techniques. He skilfully takes restaurant concepts and fine dining to the events platform, showcasing his modern Scottish food in a variety of unique venues and events spaces across Scotland and beyond. His enviable client portfolio includes some of the world's most iconic luxury brands.
Commenting on his new chef's table experience, Barry said: "I can't wait to create this unique summer dining experience at the foot of the Pentland hills, along with my team Adam Pearce and Carlos Sanchez.
"The Secret Herb Garden is bursting with summer aromas and colour at this time of year, so it's the perfect setting to showcase the best of Scotland's natural larder over just three nights."
All profits from `A Chef's Table by Barry Bryson' at the Secret Herb Garden will be gifted to Scran Academy. The Edinburgh-based social enterprise helps young people from challenging communities to achieve and develop through new working skills. Barry is a board member for the Scran Academy and also acts as a mentor for the young adults involved.
Tickets start from £55 per person for five plates and a cocktail. £75 per person for five plates, cocktail and five matched wines. To book tickets, email email@example.com, including preferred date, numbers and any special dietary requirements.
For more information on the Secret Herb Garden, visit www.secretherbgarden.co.ukclose
Barry Bryson is one of Scotland's leading private chefs and heads up a dynamic event catering firm called Cater by Barry Bryson (Cater Edinburgh).
Barry is the go to chef and event caterer for some of the UK's leading companies such as Louis Vuitton, Aston Martin, Rolls Royce and Glenmorangie as well as hugely prestigious organisations such as the National Library of Scotland, Jupiter Artland and the Edinburgh International Book Festival. You'll also find him wowing guests with his inventive canapes and dining menus in some of Scotland's finest private dining rooms as well as some of the leading contemporary art spaces in Edinburgh such as the Fruitmarket Gallery, Dovecot Studios, Summerhall and the uber cool Biscuit Factory. Barry has also cooked privately for several key figures in the entertainment and business industry as well as for some UK parliamentary members. In 2018 Barry was personally interviewed and subsequently selected by broadcaster and food writer Nigel Slater to collaborate and cook interactively for the sold out 18 day run of the play "Toast" based on Nigel Slater's bestselling food memoir. In 2019 Barry was invited to Uruguay to represent Scotland in a series of mouthwatering events with the British Embassy and cooked for, amongst others, national media stars, master chef judges and competition winners.
Cater By Barry Bryson work across multiple platforms with their menus – high end corporate hospitality, private at-home dining, media launches, arts venues and galleries, celebrations and casual dining events alongside this Barry is available through Taste Communications for live cook theatre demos and for media food content, comment and appearances.
Modern Scottish Food:
"Barry Bryson is the Canape King"
"It is nothing but a pleasure to work with Barry Bryson and his team. Delicious treats prepared with expertise and good humour"
Nigel Slater, broadcaster and food writer
"Really wonderful, you excelled yourself"
Richard Murphy OBE, Architect
"Cream of the crop... One of Scotland's top culinary guns for hire"
Scottish Field Magazine
"I cannot recommend him highly enough, everyone was talking about the food all night"
Tim Pollard online reviewer