Chef’s Special: Adam Newth, Chef proprietor, The Tayberry, Broughty Ferry

With a passion for quality cuisine, coupled with a desire to raise Tayside’s profile on the culinary map, chef proprietor Adam Newth opened The Tayberry restaurant in 2015. His eatery offers a relaxed, contemporary dining experience that showcases the best of Scotland’s natural larder.

How long have you been in the industry and how did you start?

I started out cooking in a little cafe on the weekend in Arbroath when I was 14, but my first real job was at Circus Wine Bar & Grill in Edinburgh aged 16, under head chef Paul Whitecross, who I have a lot of respect for. So I’ve been working in the industry for 13 years.

What’s your career highlight so far?

It has to be the launch day of The Tayberry – every chef dreams of opening his own place.

What’s the biggest challenge you’ve faced and how did you overcome it?

I think the biggest challenge is moving from being a head chef, only running a kitchen, to owning and running the business. I’ve overcome this simply by trying hard, listening to others and learning by my mistakes.

Describe your staff.

My staff are my wee stars. They are such a great help to me and I couldn’t do it without them. They all give friendly, non-pretentious service whilst being very attentive.

How would you describe your restaurant and its food?

I’d say it’s modern fine dining with a homely kind of feel to it.

What’s your favourite Scottish ingredient?

That’s a hard one. I’m not sure I can give a clear cut answer, so I’m going to say Scotland’s best ingredient is its people and small producers that make, harvest, shoot and fish to get all these great ingredients!

What’s your favourite dish to cook at home?

I’d say I make a mean slow braised pulled Scottish beef cheek with sriracha and garlic.

Is there any food you dislike?

Yes, strangely I’m not a fan of cheese on toast – I don’t like the grilled cheese texture – and tinned tuna, eek!

What’s your favourite wine?

I’m a big fan of Picpoul de Pinet – I love its fresh, mineral-like tendencies.

What makes a good chef?

I’d say loving what you do; I put my heart and soul into every pan and pot. Also a calm, clear head helps.

What’s a top tip every chef should know?

I’d say keep calm – I don’t believe in screaming at staff; if you want a kitchen to run well, everyone needs to be focused and your team can’t be if they are terrified.

What makes you laugh in the kitchen?

That’s an easy one! The day-to-day rude jokes – great craic keeps you going!

Who do you admire in the industry and why?

I’d say a close friend of mine Garry Watson of Gordon’s Restaurant in Inverkeilor. Gary has three Rosettes now, which I aspire to have, and he was also one of the chefs that got me started on my journey!

How do you relax outside of work?

Nothing better than going out for a nice dinner with my wife – best of both worlds! Good food and great company.

What’s the best meal you’ve ever had and where was it?

I eat out in good restaurants a lot but my number one spot is restaurant Daniel in New York City. I ate there in September and it was amazing!

Who would you invite for your ideal meal and where would you go?

Ideally I’d like to dine in my own restaurant with my granny, who sadly isn’t with us anymore. I’d love to show her what I’ve achieved.