FIRST TIME LUCKY

Adam Newth opened his first restaurant, The Tayberry, two years ago and the people of Broughty Ferry have been thanking their lucky stars ever since

Adam Newth from The Tayberry in Broughty Ferry shares his recipes

Things could have been very different for young Scottish chef Adam Newth. At just 27 years of age, he’s been running The Tayberry restaurant in Broughty Ferry for the past two years, but success wasn’t always a given.

‘I wasn’t very good at school,’ says Adam. ‘So I decided to do a catering course because the chance to stuff my face on a Tuesday afternoon was better than doing RE and PE.’ It was on this course that Adam met Gary Watson, a lecturer who took him under his wing.

‘I was also really lucky to have a chef called Paul Whitecross in my life. I was dating his daughter and he could see that I was going off the rails. When I was 16 years old, he told me to go to catering college for a year and that he would give me a job in Circus, his Edinburgh restaurant, when I graduated. And that’s what I did.’

Now with several awards under his belt, including Catering Scotand’s Young Chef of the Year in 2016, Adam is championing Scottish produce at The Tayberry. Describing his food as modern fine dining with a homely feel, he is clear that he’s not cooking for Michelin stars, but is doing a great job of serving up exactly what his customers want.

East coast crab with avocado ice cream

Serves 4 1 live large brown crab 2 tbsp créme fraîche 1/4 cucumber, finely diced Zest of 1 lemon 2 tsp sriracha hot sauce 200g sugar 1 lemon 1 lime 4 ripe avocados 500ml whole milk

Crab

Boil the crab for about nine minutes in salted water and allow to cool. Pick the white meat from the claws and reserve the dark meat for another dish (perhaps a soup). Mix the white crab meat with the finely diced cucumber, a splash of sriracha, lemon zest and créme fraîche. Season as required.

Avocado ice cream

Peel and remove the stone from the avocados and place with lemon and lime juice, sugar and milk in a blender and blitz together. Transfer the mix to an ice cream churner for around 30 minutes. Pack the crab into a small ring and top with the avocado ice cream and a few drops of sriracha.

Radish salad (optional)

You can garnish the dish with salad radishes, pickled daikon radish, a diced apple, some young rocket shoots and endive.