Q&A with Adam Newth from The Tayberry Restaurant in Broughty Ferry
Inspired by his love of food and his desire to raise Tayside’s profile on the culinary map, Chef Proprietor, Adam Newth opened The Tayberry Restaurant in November 2015. Situated in a beautiful coastal setting, overlooking the Mouth O’ The Tay in Broughty Ferry, Dundee. The Tayberry Restaurant offers a contemporary dining experience, using a combination of modern and classic techniques to showcase the best of Scotland’s natural larder.
“Team Tayberry” is at the heart of all that The Tayberry Restaurant strives to achieve. Led and nurtured by Chef Proprietor, Adam Newth, his fresh and dynamic team reflect his dedicated work ethic and ambition to take The Tayberry from strength to strength. Adam is passionate about discovering new talent and developing it for the future and is always keen to hear from aspiring Chefs and Front of House staff with an interest in a career in hospitality.
Adam has won accolades such as Scottish Young Chef of the Year, Scottish Seafood Chef of the Year and is nominated in the Young Chef of the Year category at the CIS Excellence Awards 2016.
Adam is a Crail Festival newbie! So we caught up with him to find out more about this talented young chef. Adam Newth answers the Citylicious’ Quick Fire Questions
Why a chef?
Quite simply it’s the best career in the world! There are no restrictions, you get out what you put in! Endless opportunities to travel the world, it’s artistic, challenging and you get to eat as a job!
Who was your mentor?
I’m very lucky to have two. Garry Watson of Gordons Restaurant in Inverkeilor and Paul Whitecross of Trump Aberdeen. They have both been there for me from the start and are still there for any info and guidance, I regard them as very close friends.
My first Commis Chef job was at Circus Wine Bar & Grill in Edinbrugh aged 15.
Then to St. Andrews Seafood Restaurant
Number One at The Balmoral Hotel
Martin Wishart at Cameron House
Angels With Bagpipes in Edinburgh
I opened Castlehill in Dundee where I gained 2 AA Rosettes
Rick Stein I used to watch his TV programs as a young boy before I was a chef. I love his simple approach, he has such love and enthusiasm. He’s also fun to watch!
Really good fish and chips. Lashings of home-made tartar sauce and mushy peas. Definitely my last supper! I’m also a big truffle fan!
Tinned tuna… Yuk!
Hard one, as I eat out frequently! I believe it’s part of the job. So… I’ll give my top three. The Kitchin in Edinburgh, Crab Shack in Glasgow, and Jules Verne in Paris
What’s your style?
I like to keep food natural and simple not really interested in crazy food chemicals and adding powders. For me it all focuses round good quality products served with flare but giving the fullest respect to the produce. And No Waste! I hate seeing great food being tossed out due to chefs being careless and uncreative.
South of France probably Lyon. Although I’d love to go and work in a really good sushi restaurant in Japan.
“I’m fine” – No matter how hard things get, I’m always Mr. Positive. Either that or “Put Some Truffle On It” – Love it! Who doesn’t?
The Tayberry Restaurant Website: http://www.tayberryrestaurant.com
Crail Food Festival Website: http://www.crailfoodfest.co.uk