Sunday 12.11.23 and Monday 13.11.23. Guests should arrive for 6.45–7pm. Book here.

An autumn collaborative dinner over two nights only. Matthew Reade cooks at Lyles, London and this is his first collaboration in Scotland. Barry Bryson cooks all over the UK as a private chef and with the pop-up Barry Fish. Barry brings these dinners to Fruitmarket as the latest flowering of a long relationship that saw him run the café earlier in his career.

Price covers the core five-course menu with drinks and optional courses to be paid for on the night.

The menu is below. A vegetarian menu is also available. If you are vegetarian please let us know when you book.