Welcome to Creel Caught by Gary Maclean

Creel Caught at Bonnie & Wild is the first solo venture of Gary Maclean, educator, MasterChef winner, and Scotland’s first National Chef!

Created by Gary Maclean, the National Chef of Scotland and MasterChef: The Professionals winner, Creel Caught’s menu offers a first-class, fun dining experience, with an array of beautiful dishes for seafood lovers.


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.



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.


Located in the heart of Edinburgh’s magnificent St James Quarter, Bonnie & Wild is a Scottish-focused Food Hall that gives guests the option to choose from a diverse range of menus from eight independent food stalls and four speciality retailers.

We’re on the fourth floor of the main Galleria, overlooking St James Square, from where you can find easy access via the escalator – just look out for the massive media wall next to the W Hotel by Multrees Walk and Leith Walk.


Bonnie & Wild
St James Quarter (Level 4),
Edinburgh, EH1 3AE.

Email: info@creelcaught.com