Journal

Cater By Barry Bryson

Cater by Barry Bryson (Cater Edinburgh) www.cateredinburgh.com

Experience

A 20 year career includes developing and operating five successful small dining businesses within Scotland’s arts sector, which allowed him to showcase Scottish ingredients and cooking long before it became the norm, as well as being as a private events chef.

Barry is a Scran Academy board member (www.scranacademy.com) and a committee member for the Hospitality Industry Trust Scotland (HIT).

He 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.

Global recognition

Barry’s outstanding technical skills, creativity and flair clearly distinguish him from his contemporaries. His enviable client portfolio includes some of the world’s most iconic luxury brands: Louis Vuitton, Aston Martin, Rolls Royce, representing Scottish/British modern cooking for the British Embassy in Uruguay, plus Volvo, Glenmorangie, Tamdhu Speyside Malt Whisky and Edinburgh International Book Festival.

Edinburgh Fringe debut – Nigel Slater’s ‘Toast’

Barry’s exceptional ability to identify emerging trends in banqueting and to create exciting new menus is admired by both customers and peers alike. In 2018, Barry took his culinary creations to the stage after being personally selected by TV cook, author and journalist, Nigel Slater, to star in his autobiographical play, ‘Toast’, at Edinburgh’s Traverse Theatre.

Barry-Bryson-catering

Media spokesman for industry

Barry’s industry insights, recipes and food writing feature in The Times, Scotsman, Herald, Daily Record, Premier Living, Scottish Field and BBC Radio Scotland Kitchen Café.

Sharing knowledge & experience

Barry continues to share and impart his knowledge, experiences and skills with the next generation of banqueting chefs, students and the public through public talks and demonstrations at the Edinburgh New Town Cook School, Edinburgh Foodies Festival (summer & Christmas), Gardening Scotland Show (Edinburgh) and Country Living Christmas show (Glasgow).

Profession & industry development

Barry’s influence on the development of the profession for the benefit of the industry as a whole is evident in his active role with Scran Academy. He has helped to inspire and engage many of Edinburgh’s most challenged young people by being a great mentor and role model through cooking lessons, kitchen site visits and fundraising events. His advice, generosity and passion has truly helped to change lives.

Download Sample Menus

07961 573 658
barry@cateredinburgh.com

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