There's always a certain level of interest in anything being cooked up by Adam Newth.
The Arbroath-born chef has been named Scotland's Young Chef of the Year and Scotland's Young Seafood Chef of the Year in the past and, more recently, his meticulous approach to food saw local restaurant Castlehill become the first independent eatery in Dundee to hold two prestigious AA rosettes.
Adam, 24, champions using only the freshest, locally sourced ingredients and throughout his short career he has continuously set out to celebrate Scotland's natural larder.
His newest fine-dining project is a takeover of the ill-fated Beach Hut restaurant in Broughty Ferry, and he is determined to carry on in the success-laden way he started.
Hoping to combine stunning views of the River Tay with an equally stunning menu, Adam is sparing no expense with a massive refurbishment planned and, all things being well, The Tayberry could open in November this year.
Above: The Tayberry will be located on Brook Street.
There can be no doubt that in the short time since Castlehill opened in the city centre, Adam's cooking has certainly impressed Dundee's diners.
Using an original approach to Scottish food, and one that stays firmly away from the tired haggis, neeps and tatties routine, the restaurant's cuisine has proved very popular. With well over 300 reviews, it is third on the city's best rated eateries list on Trip advisor.
In addition to the accolades already mentioned, Hollywood actor Brian Cox has paid a visit and the restaurant scored nine out of ten reviews from both the Scotsman and the Herald - thanks, in large parts, to its chef.
"At The Tayberry I will still be very much doing fine dining – similar to what I’ve been doing previously." Adam, who is The Tayberry's head chef and proprietor, told STV.
"Essentially, I want to take the food a bit further and introduce tasting menus filled with things that are refined but a little quirky. We will still use Scottish produce and showcase the best of Scotland’s larder but there will be a few more ingredients from afar.
"So the style of food at Castlehill is different from what we want to do, but the approach to ingredients will be the same; I'm head chef and I don't accept any ingredients unless they are very fresh."
Plans for expansion
If given the go ahead, The Tayberry will sit up to 35 diners; roughly 20 in the restaurant section downstairs and 15 in an upstairs flat which will be extensively revamped.
"At the moment, the restaurant can hold 23 people but there is a flat above the restaurant with an external stair case leading to it," Adam continued.
"But we're planning on doing a massive refurbishment. We want to build a glass feature around the stairs, which will be hidden from the street side, to make them internal and we'll turn the upstairs flat into private dining. If there is no private booking then we would want to open this up but the main idea is that we keep it exclusive."
"On the flat roof, we will build a herb garden to grow our own stuff - I like doing as much as you can yourself. We’re trying to go that bit further, that bit better."
"We should get our planning permission in the next two or three weeks," Adam continued.
"So really we are just waiting on that then it will be all systems go. We really want to open in November – just in time for Christmas."
Above: The restaurant's interior as it looked during its Beach Hut days.
Above: The Tayberry's head chef and proprietor.
Above: Adam collects two AA rosettes with Castlehill's owner Paul McMillan.
Above: The first confirmed piece of branding for the new restaurant.
The restaurant takes its name from a berry called the 'tayberry' - which Adam explains is like a mixture between a strawberry and a raspberry, first cultivated in Tayside.