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.
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.
It has to be the launch day of The Tayberry – every chef dreams of opening his own place.
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.
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.
I’d say it’s modern fine dining with a homely kind of feel to it.
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!
I’d say I make a mean slow braised pulled Scottish beef cheek with sriracha and garlic.
Yes, strangely I’m not a fan of cheese on toast – I don’t like the grilled cheese texture – and tinned tuna, eek!
I’m a big fan of Picpoul de Pinet – I love its fresh, mineral-like tendencies.
I’d say loving what you do; I put my heart and soul into every pan and pot. Also a calm, clear head helps.
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.
That’s an easy one! The day-to-day rude jokes – great craic keeps you going!
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!
Nothing better than going out for a nice dinner with my wife – best of both worlds! Good food and great company.
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!
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.