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 Canapé 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