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!

Creel Caught offers guests to Bonnie & Wild a first-class, fun dining experience, with an array of beautiful dishes for fish and seafood lovers.

Created by Gary Maclean, the National Chef of Scotland and MasterChef the Professionals winner, Creel Caught is one of the best places to enjoy seafood in Edinburgh. The menu showcases the many different types of fresh seafood available, from the magnificent seafood platter to mussels from Shetland, from fish tacos to Gary's beautiful fish and chips are also a firm favourite!

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 working in conjunction to the Marine Conservation Society's Good Fish Guide.

As well as regularly catering to many of the events we host at Bonnie & Wild, Gary also launched our first Chef's Table Experience, held in partnership with Bruichladdich Distillery. Over three days, Gary served up a series of courses to lucky diners who were able to watch Gary cook their lunch and dinner before retiring to our private Tryst Bar for refreshments!

"We picked our lunch up directly from MasterChef: The Professionals 2016 winner, and National Chef of Scotland, Gary Maclean. Although Creel Caught is his first restaurant, I’m not sure I expected him to be here in person, since he’s also senior chef lecturer at City of Glasgow College. Still, it’s the summer holidays, and I enjoyed watching the chilled camaraderie between him and three young chefs. I’d already given the menu a whirl at the launch event, so I know the Peterhead landed fish and chips and the hot-smoked Loch Etive sea trout from the menu of sustainable Scottish seafood, are great. Now I can also vouch for the Creel Caught platter."

The Scotsman,

"Beautiful seafood and wonderful friendly service. We enjoyed our mussels with their tasty sauce and skinny fries. Perfect spot in the St James Quarter!"

Review on Facebook,

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Allergens and Provenance

  • Creel Caught Platter: crustaceans, dairy, eggs, fish, gluten, mustard
  • Steamed Shetland Mussels: diary, molluscs, sulphites
  • Fish & Chips: eggs, fish, gluten
  • Trio of Sliders: eggs, gluten, crustaceans
  • Fish Tacos: eggs, fish, gluten
  • Fritto Misto: dairy, eggs, gluten
  • Prawn & Crayfish Cocktail: crustaceans, eggs
  • Cod au Papillote: dairy, fish
  • Sourdough Bread & Balsamic Oil: gluten
  • Kimchi Loaded Potatoes: eggs, dairy
  • Pickles: sulphites
  • Braehead Foods, Kilmarnock - Supply and distribute a mix of locally made products for Creel ranging from locally sourced haggis, cheese and events/ canape items straight from their production kitchen.
  • Bernard Corrigan, Glasgow - Supplier all fish and seafood for Creel Caught.
    Along with the mussels, Creel Caught’s Monkfish is also from Shetland from the boat, Opportune. Their Haddock is from Peterhead, and they use Cumbrae Oysters which are farmed in Ayrshire on the west coast of Scotland. All Creel Caught’s seafood is sourced ethically in conjunction with the Marine Conversation Society’s Good Fish Guide.
  • The Breadwinner Bakery, Edinburgh - Supply fresh bread daily like sourdough and dark rye, rustic baguettes and brioche buns with some flours from Haddington.
  • Premier Produce Scotland, Glasgow - Supply and distribute mix of locally grown fruit and vegetables and dairy products.
  • Alliance Catering Scotland, Glasgow - Supplier and distributor of sundries, disposables and cleaning products.
  • Kate’s Lobsters - Kate collects her lobsters from the Firth of Forth and are creel caught. Within 24 hours they are delivered live to the kitchen.
  • Brakes Scotland - Brakes manufacture, distribute array of Scottish products such as various dairy, meats and veg, plus Scottish rapeseed oil.

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