Edinburgh restaurant launches first ever Fish-mas menus

One of Edinburgh’s most celebrated new openings of 2025, Barry Fish in Leith, has unveiled its first festive menus, promising 'a feast from the sea' this Christmas and Hogmanay.

Chef Barry Bryson opened his first independent restaurant, Barry Fish, on The Shore in Leith in February 2025.

In less than a year, the seafood-led venue has become one of Edinburgh’s busiest dining destinations, known for its relaxed service and commitment to Scottish fish and shellfish.

This winter, Barry and his team are introducing a Christmas and New Year offering inspired by The Feast of the Seven Fishes – the Italian-American tradition celebrating seafood dishes across the festive period.

The menus draw on the European custom of eating fish on Christmas Eve and New Year’s Eve, interpreted through a distinctly Scottish lens.

A festive feast from the sea

From mid-December, guests can expect seasonal specials, seafood platters and cocktails designed for celebrations both large and small. The new winter menu includes Loch Fyne oysters, hand-dived scallops, mussels, Scottish seafood platters and Barry’s signature fish pastrami.

The restaurant’s interiors will also take on a festive look, with staging and decorations created by Barry’s husband and interior designer Robin Bryson Jack.

Hogmanay on The Shore

For Hogmanay, Barry Fish will serve a five-course New Year’s Eve dinner on Wednesday, December 31, with sittings at 6 pm and 9 pm. Priced at £75 per person, the menu will feature dishes such as lobster Barry Rose, scallops with neeps and tatties, and the restaurant’s celebrated

Close Message - I might contribute in the future

I love what you do, let me contribute right now

fish pastrami and oysters.

An early sitting will cater for guests heading into central Edinburgh for the bells, while the later service will see diners ring in 2026 alongside Barry and the team.

Barry said: “It’s been an incredible year for the Barry Fish team since launching the restaurant in Leith back in February.

“We’re already gearing up for our big finale of 2025 with a festive feast from the sea throughout December and for Hogmanay with our Barry Fish ‘Fish-mas’ menus, including Scottish seafood platters, hand-dived scallops, mussels and of course fish pastrami.

“Our focus will be on great hospitality, familiar dishes our customers know and love, as well as a celebratory atmosphere without a formal festive menu.”

Barry added: “Our ethos is simple. The best ingredients we can get, cooked with skill and passion in a welcoming warm environment. There is no formality at Barry Fish other than the love and respect that we have for what we do.

“Our huge thanks go to all our customers for their continued support during 2025 and we look forward to welcoming everyone to Barry Fish for a very merry ‘Fish-mas’.”

Extra December openings

In addition to its usual Tuesday–Saturday schedule, Barry Fish will open for a one-off Sunday service on December 28 and for lunch only on New Year’s Day (Thursday, January 1, 2026), offering a special “greatest fish brunch” and festive cocktails.

The restaurant will close for a short Christmas break from December 24 to 26 before reopening on Saturday, December 27.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.