Earlier this year we launched an exciting competition with The Federation of Scottish Chefs to find the first ever Sustainable Trout Chef of the Year.
Tasked with creating a starter and a main course dish using ethically-farmed trout, both smoked and fresh, our exciting search attracted hundreds of entries from across the country.
We whittled this down to a short list of six entrants who battled it out during a live cook-off at Edinburgh’s New Town Cookery School on Wednesday 25th November 2015.
The top prize was awarded to Arbroath-born Adam Newth, having wowed the panel of top judges with his two delectable and beautifully-presented dishes using both smoked and fresh sustainably farmed Scottish loch trout.
Main Course: Loch Etive sea trout, sesame gnocchi, butternut squash, shrimp, and Arbroath Buckie dressing
Just twenty-four hours earlier, Adam had launched his first ever restaurant – The Tayberry, in Broughty Ferry. Adam was delighted to take home the top prize, adding to a growing collection of accolades that includes Young Scottish Chef of the Year.
Following his exciting win, 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, have just opened our own restaurant, The Tayberry, in Broughty Ferry yesterday. 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 our in-house team, including time spent at Loch Etive where our trout is ethically farmed.