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Connect Festival announce chef Barry Bryson for exclusive dinner

One of Edinburgh's celebrated chefs will be hosting a pop-up at this year's Connect festival.

Published: August 6, 2022
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The team behind the Connect festival, which is taking place in Edinburgh this month, are delighted to introduce Chef Barry Bryson as an addition to this year’s line-up.

Fans can enjoy the exclusive Chef’s Table as chef Barry plates up a delicious line-up of local produce during August at the Royal Highland Centre Showground.

Taking place across two days (Saturday 27 and Sunday 28 from 1pm) at the Connect festival site, diners can look forward to dishes such as apple smoked sea trout paired with a delightful oyster mayonnaise and pickled radish, as well as fishcake, beurre blanc and fried capers.

Those with a sweet tooth will be treated to some locally produced Scottish strawberries, sprinkled with Szechuan spice and milk chocolate.

Chef Barry is ecstatic to be bringing his unique brand of Scottish cuisine to Connect, saying: “I’m truly excited to be partnering with Connect festival.

"My business may have evolved over the years but it has always been collaborative with the arts and as a music lover, this is a really exciting partnership.

"Barry Fish is a new brand for me and so it’s an exciting opportunity to work with Connect, who have such a great identity and scale of audience.

"Guests can expect a focus on flavour, season, and locality of great produce,”

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Motivated and inspired by Scotland’s natural larder and seafood, chef Barry has an innate ability to create seasonal menus that combine traditional yet contemporary cooking techniques.

What's on the menu?

Apple smoked sea trout, oyster mayonnaise, wild salad, pickled radish

(smoked crowdie, parsley emulsion)

  • Sea bass, black lentil dahl, coconut, almonds
  • (wild mushrooms, lentil dahl, coconut, almonds)
  • Fishcake, beurre blanc, fried capers
  • (leek, pea “fishcake”) beurre blanc, fried capers)
  • Scottish strawberries, Szechuan spice, milk chocolate

Tickets are price

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Tickets for the meal only are £59 plus a booking fee. It's £71 plus booking fee for the meal and a glass of wine.

Food plus bottle of specially selected pairing wine is £99 + booking fee.

Find out more and book here.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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