Photo of
November 26, 2013
[Andrew Newth and Richard Lochhead PIC - ROB MCDOUGALL][1]
Andrew Newth and Richard Lochhead, Cabinet Secretary for Rural Affairs and the Environment. Pic: Rob McDougall

Saturday is St Andrew’s Day and, all over Scotland, all sorts of visitor attractions are celebrating the event with free entry, 2-4-1s and kids go free deals. You can browse them all here.

Of course, if you are going to celebrate St Andrew’s Day then eating Scottish food seems like a good way to crown the event. Below we have a mighty fine recipe for a smoked haddock bake which was created by Adam Newth. Other St Andrew’s Day recipes using Scottish ingredients can be found here.

Young Seafood Chef of the Year

Chef Newth was recently crowned Scotland’s Young Seafood Chef of the Year. Starting out as a student at Angus College, Adam Newth moved to Edinburgh in 2008 to take up his first commis chef position at the Circus Wine Bar and Grill.

Chef de partie roles at the Seafood Restaurant in St Andrews and at number 1 at the Balmoral Hotel followed before Adam took up his current role at Angels with Bagpipes, where he has been since 2012.

At 22, Adam Newth is both the Young Scottish Chef of the Year and Young Scottish Seafood Chef of the Year – both awarded this year.

New Dundee restaurant

Adam will be opening a new restaurant in Dundee in early 2014.

This is a twist on the traditional fish bake, and includes healthy ingredients that are easy to find and simple to cook for a family meal. The dish has Scottish North Sea haddock as its ‘hero’ ingredient.

Smoked haddock bake by Adam Newth

Serves 4


2 fillets of Scottish smoked haddock (cut into chunks)

2 potatoes (peeled and chopped into a small dice)

4 spring onions (finely sliced)

25g fresh or frozen peas

25g broad beans (popped out of their skins)

2  tbsp of chopped parsley

200g low fat crème fraiche

25g of grated Parmesan cheese

30g of breadcrumbs

1/2 tsp ground nutmeg


1. Preheat oven to 180C

2. Par boil the diced potato in salted water, until it has softened slightly but not completely cooked.  Drain off and leave to cool.

3. Add the haddock fillets, onions, peas, broad beans, crème fraiche and nutmeg and mix everything together in a big bowl with a good pinch of salt and pepper.

4. Spoon the mix into a ramekin leaving a small gap at the top.

5. Mix the Parmesan and breadcrumbs together and sprinkle across the top to cover.

6. Cook in the preheated oven for 20 mins and serve.

[Chef Newth's smoked haddock bake][5]
Chef Newth’s smoked haddock bake