Edinburgh chef Barry Bryson teams up with Honeycomb and Co to create dine at home menu

Two Edinburgh businesses have teamed up to offer restaurant quality 'at home' dining.

Published 19th Nov 2020
Updated 9 th Aug 2023

Bruntsfield eatery Honeycomb and Co has teamed up with  private chef Barry Bryson to create a new ‘fine dining at home’ offer for those missing evenings out this winter.

Honeycomb and Co with Barry Bryson is designed to give the sort of special occasion dining that has been missing from so much of this year, with a menu of restaurant quality food to enjoy at home, exclusively available from the eatery.

Barry will create and cook a weekly set menu of three courses, ready for collection on a Thursday or Friday to enjoy at home over the weekend.

Each menu just needs heating and plating then it's ready to serve - everything you need is included along with instructions and a link to a video where Barry explains the simple steps.

The menu will change each week and will use the best quality seasonal ingredients, which are a trademark of Barry's food.

Only 50 three course dinners for two people are available each week, so early booking is essential if you want to snap up this 'fine dining at home' experience.

Booking for the first menu - which is £50 for two - is live now, for collection on Thursday 26th / Friday 27th November. Champagne or wine can be added to the order.

What's on the menu?

  • Salmon & crab dumplings, free-range chicken miso, black sesame seeds, fennel seed crackers
  • Confit of duck leg, celeriac chips, red cabbage and apple, jus
  • Pear, apple & plum crumble with cinnamon and ginger, vanilla custard, honeycomb

To order, head to the Honeycomb and Co website.

This moves of Barry's comes after a successful few weeks commandeering the kitchen at Jupiter Artland.

Barry looked after the cafe at Jupiter Artland from 2009-2013 and he returned with a menu that’s been designed to suit autumn, when the park and its woodland will be extra atmospheric.

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As he says, the food list has been designed to be “family friendly and accessible, as that’s kind of what we need for school holidays and colder weather”.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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