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THE TAYBERRY

Adam Newth; Young Scottish Seafood Chef of the Year and Young Scottish Chef of the Year, approached the practice with an ambitious and challenging project. Adam had the vision to transform a tired building overlooking the River Tay into a bespoke fine dining restaurant. As this was Adam’s first time striking out on his own the pressure was on to deliver a restaurant that was as good as the cuisine he served.

We enclosed the existing external staircase and accommodated the required number of restaurant covers within a private dining room that maximised the stunning panoramic view over the Tay estuary. Adam also engaged us to provide the interior design for the restaurant, which included the design of the centrepiece, bespoke bar. The mix of natural materials and Scottish textures combine to create a welcoming and warm environment for patrons to enjoy the sensational food on offer.

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