Tayberry chef Adam Newth to triple staff with new St Andrews and Kinnettles ventures

© DC ThomsonKinnettles Castle has been relaunched as an exclusive use venue.
Kinnettles Castle has been relaunched as an exclusive use venue.

One of Scotland’s top young chefs will bring his signature style to two new ventures in Angus and Fife this year.

Adam Newth, chef proprietor of the Tayberry restaurant in Broughty Ferry, is to launch a second restaurant in St Andrews in the spring and has taken on the catering at the relaunched Kinnettles Castle near Forfar.

The 26-year-old said the move will triple his dozen staff.

Kinettles Castle has been relaunched as an exclusive use wedding and private events venue, and the forthcoming Kinettles Hotel is due to open its doors in April.

“I’m excited about the new openings,” he said.

“They’re different in scope but both will reflect our classic and modern techniques and passion for using the best and freshest ingredients we can get hold of.”

Adam Newth © Marc Millar Photography
Adam Newth

Mr Newth won the first young chef of the year title in the 2016 Catering Scotland (CIS) Awards, and spoke proudly of what competitions have done for his career to date.

“Winning a competition gives your business a buzz,” he said.

“It gives you the reassurance you’re doing a lot of things right and indicates to the outside world you’re a trusted brand.

“You get the wind behind you and it boosts your profile.

“Articles go in the press and social media, and readers say ‘I must try that place’.

“Winning awards has a positive impact on staff too.

“Even if the award is given to me, they know they’ve played their parts.”

Mr Newth first worked at a cafe in his home town of Arbroath aged 14, studied cooking at nearby Angus College and left home at 16 to work at former Rangers FC chairman David Murray’s Circus restaurant in Edinburgh.

He honed his skills at establishments including The Seafood Restaurant in St Andrews under Craig Millar, Angels with Bagpipes in Edinburgh’s Royal Mile, The Kitchen and No. 1 @ The Balmoral in Edinburgh, and Martin Wishart’s at Cameron House on Loch Lomond.

His other awards have included young Scottish chef and young Scottish seafood chef of the year at ScotHot in 2013, and sustainable trout chef of the year in 2015.

When he opened Castlehill, the city’s first two AA Rosette restaurant, one restaurant critic wrote: “Adam Newth may be the best thing to hit Dundee since Desperate Dan.”

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