Spry Wines

07/08/2026

Kate’s last dance! 👋

At the end of this month our fearless leader will be stepping down from running the kitchen at SPRY.

From the moment we met Kate we were so impressed with her passion and determination, yet when first joined the team downstairs in Ante we had no idea that soon she’d be leading the team upstairs at Spry Wines, and cooking some of the most delicious food we’ve ever had on the menu. Her impact on operations across both floors cannot be overstated, and she will be sorely missed by everyone, team and customer alike!

This means that we’ll be looking for a new Full-Time Chef to come on board at the end of August.

If you think you’ve got what it takes to fill her kitchen-clogs send over your CV and covering letter to [email protected].

And if you’ve not tried Kate’s cooking yet, you have until the 28th of August before she heads up north for pastures new.

22/07/2026

Wild After Party! 🥳🍷

We’re thrilled to be hosting one of two official wild after parties this Sunday, 26th July!

After a day at the fair, head over to Spry Wines where we’ll be welcoming winemakers, importers, and wine lovers alike for an evening of food, drinks, and conversation.

We’ll be open from 4pm–11pm, with our full food menu available until 9:30pm. Expect a special Wild Card wine list featuring rare bottles from the cellar, alongside an exciting by-the-glass selection you won’t want to miss! 🦄

No Wild ticket? No problem. Book a table via the link in our bio, or take your chances and walk in on the night. 🤞

A huge thank you to Jo & India for bringing Wild back to Scotland and inviting us to be part of it. We’ve wanted to get involved ever since attending our first fair back in 2019, so it’s a real privilege to be hosting this year.

And if you’re heading to the fair, make sure to stop by our tasting table at TIMBERYARD, where we’ll be pouring the latest releases from our own import portfolio.

See you on Sunday! 🍷

Poster by .

17/07/2026

26/05/2026

Low intervention, high standards.

Looking for your next move in a fast-paced, wine-led environment? Join the team behind the pours, playlists and packed services!

Assistant Manager
- 40+ hours per week across 4 days
- one admin shift, three service shifts
- management and wine experience essential

Supervisor
- 36 to 38 hours per week across 3 to 4 days
- maximum three evening services
- perfect for someone looking for new challenges

Front of House
- hours negotiable
- full time and part time available
- competitive pay based on experience

Any benefits?
- two staff meals per day
- free beverages from
- knock off drink from
- tronc averaging £3ph
- dynamic ever changing wine list
- opportunities to learn and develop

If you’ve got good energy, love hospitality, and know your way around a list, we’d love to hear from you.

Email your CV and covering letter to [email protected] to apply!

13/05/2026

Spring has well and truly sprung in the Spry kitchen… 🌼🌷🌸

Here are a handful of the wonderful dishes our chefs have put together!

1. Wild garlic ricotta gnudi in a buttermilk broth
2. Poached cod with surf clams, samphire and cedro lemon
3. Whipped Karst Ash on a puffed quinoa and pumpkin seed florentine
4. Rhubarb sorbet with blood orange syrup
5. Pork collar and Utopia cider ragù with krivet pappardelle and sage croutons
6. Glazed golden beetroot and radicchio salad with sorrel and grated Bonnet
7. Celeriac pastrami with wild garlic salsa verde
8. Smoked haddock pâté with sea radish and herby crisps
9. Spring green and coco bean dip with wild leek blossom and pistachio
10. Lemon and poppyseed doughnuts with damson and crème fraiche

Kitchen open from 1pm - 8.30pm.

Photos by .

28/04/2026

Sfaíra x SPRY 🌀

On Sunday the 17th of May we will be serving a special tasting menu created by chef .

Elena has been with us since 2024 and has taken the kitchen at Ante to the next level, now for one night only she’s bringing her own signature Mediterranean flair to the kitchen at SPRY!

With her unique Cypriot‑Finnish heritage Elena has grown up foraging and cooking from an early age, with a respect for the fresh, seasonal, and wild ingredients that are central to everyday life from both her maternal and paternal backgrounds.

That foundation has continued to influence her development as a chef during this chapter of living and working in Scotland, where she brings together Mediterranean influences with locally sourced produce.

Expect intentional, visually thoughtful food, inspired by memories like her mum’s koupepia and lemons preserved from their garden, built around seasonal fare and hand‑foraged ingredients.

The menu is priced at £65 with an optional £55 drinks pairing. Due to the nature of the event we cannot cater to dietary requirements.

Booking via the link in our bio! 🔗

15/04/2026

Looking for a new chef to join our team! 🍽️

Who are you?
- passionate about produce
- creative and engaged
- understand quality and seasonality
- willing to take on new challenges

What’s the kitchen like?
- dynamic menu
- focused team
- produce-led
- no head chef approach

Any benefits?
- two staff meals per day
- free drinks from
- knock off drink from
- tronc averaging £3ph
- work max two evenings per week
- opportunities to learn and develop
- work closely with our bakery

If the above sounds like it’s for you, send your CV and covering letter to [email protected].

(full-time and part-time available)

06/04/2026

Kamil Barczentewicz in Edinburgh! 🇵🇱🤝🏴󠁧󠁢󠁳󠁣󠁴󠁿

Sunday 19th of April we will be joined by a very special guest, a leading light in the Polish wine scene, and one of our own imports, Kamil Barczentewicz! ☀️

Kamil’s project is a benchmark for quality when it comes to Polish natural wines, and is now a core feature of the wine-list at SPRY.

After traveling the world (as near as Austria and as far as Chile) to learn his trade, and attending oenology school in Bordeaux, he returned to Dobre where he and his family have planted 12 hectares to noble varieties; Pinot Noir, Chardonnay, Riesling, Pinot Blanc, Gewürztraminer, and Bläufrankisch 🍇

The vines are situated on a steep limestone hill in the town about 3km from the Vistula river in East-Central Poland. The wines are a pure expression of the terroir and vinification a thoughtful process carried out mostly in oak vats and concrete eggs.

Kamil will be with us from 5pm in the bar to chat all things natural winemaking and share with us the deepest lineup we have had of his wines yet! 🥂

Poster by .