Organised by the Federation of Chefs Scotland and smoked fish experts RR. Spink & Sons, the inaugural competition attracted hundreds of entries from across the country.
On Wednesday 25 November, a gruelling live-cook brought together a shortlist of six finalists to compete for the coveted title.
In the end, it was Abroath-born Adam Newth who triumphed with his imaginative dishes using both smoked and fresh sustainably farmed Scottish loch trout.
Raised in the same coastal town as RR.Spink & Sons' ancestral home, Newth’s smoked fish expertise saw the judges remark on him having ‘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 using sustainable trout.
Judge Scott Fraser extended his congratulations to Adam and the rest of the competitors:
“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’s winning dishes were:
- Starter: RR. Spink & Sons smoked trout infused with Edinburgh Gin, trout tartare, brown crab potato salad, beetroot & wasabi ice cream
- Main Course: Loch Etive sea trout, sesame gnocchi, butternut squash, shrimp, and Arbroath Buckie dressing
Adam Newth, 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.
“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 ethically farmed.
