The 24-year-old chef, who worked at The Seafood Restaurant in St Andrews and Number One Balmoral before joining Castlehill as head chef, has spent the last few months turning the site, formerly The Beach Hut restaurant, into his dream restaurant.
He said: "Opening The Tayberry is such a big step and an even bigger responsibility now being head chef and the owner all in one."
Newth, crowned the 2013 Young Scottish Seafood Chef of the Year and Young Scottish chef of the Year, hopes to champion local produce at the restaurant, which now has 20 covers on the ground floor and a further 15 on the first floor following the conversion of an upstairs flat.
“Being able to create the finest dining experience for our customer using the very best of our Scottish larder is so important to us at The Tayberry; it’s something we’re incredibly passionate about," he said.
“We’ll be using international produce as well, as I’m a bit creative in the kitchen. I like pushing the boundaries so we’ll be introducing tasting menus filled with things that are different yet quirky.”
The restaurant will also aim to operate as sustainably as possible.
"We’re very eco-friendly and try to do as much as we can ourselves," said Newth. "We’re passionate about food conservation – and it’s our mantra at The Tayberry.
“When scoping the project initially, it wastage element played a large roll in our choices of kitchen equipment, right the way through to the layout of the kitchen."
The Tayberry at Broughty Ferry, will open its doors to customers tomorrow (24 November)