Arbroath’s top trout chef

Adam Newth, who launched his first restaurant in Broughty Ferry this week, beat the other six chefs on the shortlist to scoop the prize at the event, which was organised by the Federation of Chefs Scotland and smoked fish experts RR Spink & Sons.

On 25 November, a gruelling live-cook brought together the finalists to compete for the coveted title but Newth who triumphed with his imaginative dishes using both smoked and fresh Scottish trout.

Raised in the same coastal town as RR Spink & Sons' ancestral home, Newth’s smoked fish expertise led to the judges remarking that he had “a passion for trout in his blood”.

Just twenty-four hours after launching his first restaurant - The Tayberry in Broughty Ferry - Newth was delighted to take home the top prize, adding to a growing collection of accolades that includes Young Scottish Chef of the Year.

Four judges – including Ian MacDonald, Executive Chef at St Andrews Links and RR Spink & Sons’ development chef, Scott Fraser – scrutinised the chefs’ knife skills, presentation and creativity.

Scott Fraser extended his congratulations to Adam and the rest of the competitors, saying: “Adam is an incredibly exciting seafood chef. His craft skills – like filleting and descaling – are excellent and well complemented by an eye for colour and an understanding of seasonal cooking.

“Adam’s main was a very considered yet modern dish that incorporated an excellent selection of Scottish seafood. His trout was cooked to perfection; succulent in the middle and crispy on the outside.

“Congratulations go out to all the chefs who competed, demonstrating how loch trout can sit comfortably alongside some of the best produce Scotland has to offer, further cementing its status as one of our finest local ingredients.”

Adam said: “I’m absolutely thrilled to have been awarded this title of ‘Sustainable Trout Chef of the Year’, it’s an absolute honour. In the space of 24 hours, it’s amazing what you can achieve – as myself and my fiancé Rachel, just opened our own restaurant, The Tayberry, in Broughty Ferry yesterday.

“The quality of RR Spink & Sons fish is top-notch, and I’m looking forward to visiting the farm later in the year. Our mantra at The Tayberry is to be as eco-friendly as possible, making sure we use only the finest products and I’m proud to now hold this title.”

As well as being crowned 'Sustainable Trout Chef of the Year 2015', Adam will take part in a winner’s ‘stage’ – a three-day experience absorbing new skills and knowledge from RR Spink & Sons in-house team, including time spent at Loch Etive, where the company's trout is farmed.

Adam’s winning dishes were:

Starter – RR Spink & Sons smoked trout infused with Edinburgh Gin, trout tartare, brown crab potato salad, beetroot & wasabi ice cream.