To Dundee. Or to be more accurate, the seaside suburb of Broughty Ferry – an old haunt of this 5pm Dining blog scribe.
If Dundee was once known as the home of jute, jam and journalism, things are changing quickly for the Tayside city.
While DC Thomson’s newspapers continue to thrive, jute and jam are obviously long gone. Biotechnology, biomedical companies and gaming hubs are helping to drive the city’s economy in the 21st century.
There is also the not insignificant matter of the new V&A taking shape on the rapidly developing water front.
On the up
In short, Dundee is on the up and, some would say at long last, this is being reflected in the growing confidence of its restaurant scene.
The latest to join the throng, is Adam Newth who opened The Tayberry on Brook Street in the Ferry earlier this week.
Aged 24, Mr Newth already has quite the CV. A former winner of both Young Scottish Seafood Chef of the Year and Young Scottish chef of the year awards, the Arbroath-born chef has done stints at Martin Wishart at Loch Lomond, No 1 at The Balmoral and The Seafood Restaurant in St Andrews.
Most recently and most notably, he put Dundee’s Castlehill Restaurant on the map when he helped the place win two AA Rosettes.
Modern Scottish
The Tayberry is his first solo venture and he told The Courier that ‘being able to create the finest dining experience for our customers using the very best of our Scottish larder is something we’re incredibly passionate about.’
Modern Scottish cuisine is the name of the game and you can see the menus here.
We’re intrigued by the Petley Farm pork belly with sweetcorn, lobster, peanut and coriander.
