Jack O'Bryan's in Dunfermline • Foodie Explorers

With a business transition on the way, plus new décor & new dishes, successful Dunfermline restaurant looks to promote Acorn finalist young chef, Jack Coghill, “the future of our family business”

Jack O’Bryan’s in Dunfermline operated by experienced hospitality veterans, Bryan & Michelle Coghill, sees Bryan, a chef for 38 years, head up the kitchen with 23-year-old son Jack, also a chef – and his soon-to-be wife, Sarah, who covers the front of house with future mother in law Michelle.

Previous to opening Jack O’ Bryan’s, Bryan and Michelle operated the renowned Black Pig & Oyster in Leith, Edinburgh and other restaurants and hotels in the UK, Spain and Portugal, which instilled in them an enduring love of classic Iberian and Mediterranean cuisine, which has carried through every one of their establishments to present day Jack O’ Bryan’s.

A finalist in the prestigious Acorn Awards, Jack is now looking to capitalise on his success and potentially break into TV work. He is being encouraged in this by leading pastry chef & chocolatier Mark Tilling, who is Godfather to his young daughter.

Jack met Mark, a two-time UK Chocolate Masters winner, and the winner of the first edition of Bake Off Crème de la Crème, at Squires Kitchen in Farnham, Surrey, during his pastry training, and has credited him with providing valuable mentoring as he further establishes his professional credentials.

“Mark is a trusted family friend as well as an incredible pastry chef,” said Jack. “He has helped me grow in confidence as a pastry chef and chocolatier, and I’d love to do some TV like him if the right opportunities came along that can be balanced with my commitments both here in the restaurant, and at home as the father of a young child.

It’s an exciting transitional time for us all at Jack O’ Bryans’,” he continued. “We have no shortage of news and happenings at the restaurant to interest both foodie media and potential customers alike.”

New dining concepts such as the Tapas Sunday sharing lunch, together with a “cost of living busting” Chef’s Lunch Menu, which offers small plates such as Prawn & Octopus Tacos, Morcilla Black Pudding, & Burnt Ends Roast Beef.

The a la carte menu includes dishes such as Roast Monkfish & Crab Gratin, served with sautéed potatoes and a tomato & chive sauce; Steak & Lobster Picanha, a delicious dish which is chargrilled medium-rare, consisting of a half lobster tail, hand-cut skin-on fries & aioli, and the Spanish Fish Supper, a dish of Roast cod, garlic, lemon, sautéed potatoes, chorizo, chimichurri & batter scraps.

One stand-out dish which we will have to try is a traditional Iberian black Pig House speciality – Iberian black pig with red onion salsa & sautéed potatoes. A variation sees the pig chargrilled with salt & pepper & barbecue sauce, served with apple slaw.

“There’s also the concept of our “family cookbook”, a “taste it, read it, share it” type of idea I am now developing, utilising our favourite recipes and influences,” said Bryan. “I’m going to be taking a bit of a step back, leaving Jack to do what he does best. I’ll be concentrating on this idea to deliver a cookbook in a completely unique and different way from what is the norm. It may take me a year or so to fully develop it, but I am really excited by it.”

Bryan went on to say that, once ready, certain aspects of the new cookbook would feature in Jack O’ Bryans Restaurant and the website.

“Favourite recipes will be on there, with information on how they have evolved, and what tweaks, if any, Jack is making to them, for example,” We’ve even thought about changing the name of the restaurant to “Jack O’ Bryan’s Cookbook”, although we haven’t made a firm decision on this yet as it is probably going to happen as the project develops further. We just want our customers to know that this is something very personal to us,” he said.