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Thursday, 9 June 2016

5 Questions - Adam Newth, Chef Patron, The Tayberry Restaurant, Broughty Ferry

Adam Newth, Gerry's Kitchen, 5 Questions, CIS Excellence Young Chef of the YearThe Crail Food Festival takes place this weekend and visitors are in for a treat. The festival will showcase the best producers from across Fife whilst some of the best young chefs in Scotland will be cooking up a storm in the cookery theatres. In addition to 2014 Masterchef Professionals winner Jamie Scott, the festival will feature Adam Newth, who was recently crowned Young Chef of The Year at the CIS Excellence Awards.
Adam started his career training at Angus College in Arbroath, his hometown. He then moved around the country working in a number of prestigious hotels and restaurants, honing his craft under the tutelage of some of the country's greatest Chefs before returning to his local roots. Adam opened his fine dining restaurant, The Tayberry in November 2015 and hasn't looked back. I managed to catch up with Adam on the back of his victory and asked him 5 Questions.
Here's Adam's story;
How did you get started?
As a 13 year old, I was friendly with the daughter of the Executive Chef at the Carnoustie Golf Hotel. When he moved to Circus Wine Bar, he took me with him to show me what he did. I was hooked!
What's the best piece of advice that you would give to aspiring chefs?
Stag, stag, stag (Staging is an unpaid internship when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines)! There is nothing better than going from chef to chef, from kitchen to kitchen, learning. Soak it up like a sponge.
Adam Newth, Gerry's Kitchen, 5 Questions, CIS Excellence Young Chef of the Year
Where would you like to see your business in 5 years time?
I would like to see the expanision of the Tayberry brand be in full flow. The Tayberry Bistro is coming soon and the Tayberry Outside Catering will follow.
If you could only cook one of your own recipes, what would it be and why?
Sea Trout with Sesame Gnocchi and Butternut Squash in an Arbroath Shell Fish Brown Butter Sauce. It is a regular on the menu and has been a dish I have cooked at 2 competitions that I have won at. Of course, the Arbroath Shell Fish gives me great memories of my childhood.
You can invite one person (living or dead) to your last meal - Who would it be and why? ... and what's on the menu?
My Granny. My Granny was like my other mum when I was growing up. We were very close and sadly she passed away before she could see what I have become and the success to date I have enjoyed. I would loved for her to see that. As a homage to her I would cook “Pea & Ham Soup fae a Chicken.”
Adam Newth, Gerry's Kitchen, 5 Questions, CIS Excellence Young Chef of the Year
Adam skill in the kitchen as well as his passion for using local produce is clearly catching the attention and based on the dishes above, I can understand why. I'll need to find time in my own diary to get across to the east coast and sample the wonders of The Tayberry Restaurant for myself. In the meantime, I'll be heading up to the Crail Food Festival on Sunday with the hopes of watching Adam doing his live demo in the Cookery Theatre.
If you can't make it along to see Adam at the Crail Food Festival this week but fancy having dinner cooked by the best year young chef in Scotland, you can book a table at The Tayberry Restaurant by calling 01382 698280
I would like to thank Adam for taking the time to answer 5 Questions and wish him all the best for the future.
Photography courtesy of Citylicious.

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