Welcome to Creel Caught by Gary Maclean
Creel Caught by Gary Maclean operates as an independent kitchen within the award-winning Bonnie & Wild Scottish Marketplace. Curated by Gary Maclean, educator, MasterChef: The Professionals winner and Scotland’s first National Chef, Creel Caught’s menu offers a first-class, fun dining experience, with an array of beautiful dishes for seafood lovers.
THE FOOD
Creel Caught’s dishes are prepared with the finest seafood sourced by the very best local suppliers, working with fishmongers across Scotland, from Mull to Peterhead, Eyemouth to Lerwick. Creel Caught is 100% committed to sustainable sourcing, buying only from ethical suppliers in conjunction with the Marine Conservation Society’s Good Fish Guide.
OUR SMOKIES
Using the finest Scottish haddock sourced from the waters of the North Sea Arbroath, Smokies are still produced using age old traditional methods. Having attained PGI Status in 2004, Arbroath Smokies can only be produced within a 5 mile radius of Arbroath.
You only need 2 implements to eat an Arbroath Smokie and you’ll find them both at the end of your wrists!
Begin by stripping the skin from the uppermost side of the Smokie. Eat the flesh from the top half then simply grab the bone at the tail end then gently, and steadily lift and pull it free. All that’s left is to enjoy the underside of the fish in the same fashion.
FIND US:
You’ll find Creel Caught within the acclaimed Bonnie & Wild Scottish Marketplace on Level 4 of Edinburgh’s St James Quarter. Easily accessible and with almost 400 seats (the best ones are by Creel Caught!), Bonnie & Wild is a welcoming venue for all. No need to book – simply pop in and the hosts will find you a table!
CONTACT US:
Bonnie & Wild
St James Quarter (Level 4),
Edinburgh, EH1 3AE.
Email: info@creelcaught.com
(Sorry, we can’t take reservations, but warmly welcome walk-ins!)
