Inspired by his love of food and his desire to raise Tayside’s profile on the culinary map, Chef Proprietor, Adam Newth opened The Tayberry Restaurant in November 2015. Situated in a beautiful coastal setting, overlooking the Mouth O’ The Tay in Broughty Ferry, Dundee, The Tayberry Restaurant offers a contemporary dining experience, using a combination of modern and classic techniques to showcase the best of Scotland’s natural larder.
Team Tayberry” is at the heart of all that The Tayberry Restaurant strives to achieve. Led and nurtured by Chef Proprietor, Adam Newth, his fresh and dynamic team reflect his dedicated work ethic and ambition to take The Tayberry from strength to strength.
Adam is passionate about discovering new talent and developing it for the future and is always keen to hear from aspiring Chefs and Front of House staff with an interest in a career in hospitality.
Inspired by Scotland’s natural larder and executed using a combination of modern and classic cooking techniques, The Tayberry offers a variety of innovative and seasonal menus, changing regularly to reflect the seasonality of the produce available. We can cater for a variety of food allergies and dietary requirements on request. If you have any questions regarding our menus, please contact us.
The Tayberry Restaurant offers a relaxed, contemporary Scottish fine dining experience set across two levels in a beautiful coastal setting, overlooking the Mouth O’ The Tay. The décor is neutral and subtly Scottish, accented in purple tones, giving a nod to our namesake, the tayberry – a soft fruit, akin to a black raspberry, which was first cultivated in the Dundee area in 1979 and named after the River Tay.
“Hosting a special event or private party? Dine in style with private dining at The Tayberry. Both our upper and lower dining areas are available for exclusive hire, subject to availability and the size of your party.
For further details, please contact us and we will be happy to discuss your dining and event requirements.
Chef Proprietor Adam Newth started his career training at Angus College in Arbroath, his home town. 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 has enjoyed considerable success in culinary competitions and is building up a healthy collection of titles. In 2013, he was awarded the prestigious titles of Young Scottish Chef of the Year and Young Scottish Seafood Chef of the Year. He was most recently crowned RR Spink Sustainable Trout Chef of the Year 2015 and looks forward to the challenge of competing for further accolades.