Blog The Newport Restaurant by Jamie Scott

https://thenewportrestaurant.co.uk/

One aspect of my business is to provide consultancy for food related businesses and whilst this often is about looking at a small business from the staffing point of view or the positioning of the business in the market place and of course the financials, which are all core to a successful hospitality business, I also like to talk about two things, the story and the place. I recall at college being lectured to on the three most important elements of a hospitality business which were “Location Location and  Location” but I think these themes today are no longer as important, as the world will beat a path to your door if you create a product that people want.

 

On the face of it the Newport is not a great location, it’s in a sleepy little Tayside town off the beaten track. But let us look at the positives, one such is of course the owner Jamie Scott, one time winner of Masterchef, which in itself is not necessarily a blank cheque, then there is the great setting, once you actually make the effort to get to The Newport in Newport ( one immediately thinks of the other great restaurant which has the same name as its location, also in Fife –The Peat Inn) the views over the “silvery Tay” really can be silvery and stunning, and Scott has created a focus on the outside in conjunction with his architect and designer. It’s a great place to be. Then look at his skills in the social media world,  and his understanding of “putting himself about” He appears at food festivals and shows throughout the year talking about his passion and his food, spreading the word like an evangelist.

 

Ok, so as to the product, well here is the thing, which no amount of consulting can bring, only experience and skill. Jamie Scott has all the attributes of a great chef, he can cook, he can source good materials, he has a complete understanding of seasonality, how wonderful to see salsify on a menu, ( how many chefs know what it is let alone put this wonderful crunchy vegetable on a menu) there was pigeon and cauliflower and blood oranges!  In season yes, maybe not grown here but this is when we get them. And then he has that rare skill of marrying flavours in a bold but successful way.

 

On paper “Peasemeal gnocchi, mussels, caramelised sprouts and chestnuts” is intriguing, but as a whole it works brilliantly. Bright green just cooked sprout leaves interspersed with comfortingly solid gnocchis and the odd splash of fresh mussel all bound up with that sweet tasting, reassuring chestnut. It is a brilliant dish and so cleverly conceived but simple in construction. Another successful dish was “Coley marinated in tequilla, avocado and blood orange” His use of Coley for a start is courageous, it is not a well known fish but available in Scottish waters year round and a perfect texture for eating raw. I am always fearful of raw fish in restaurants because I am afraid there will be that tell tale ammonia smell of the fish just past its best. This smelled simply of the sea and the marinade of tequila balanced nicely with the blood orange and the texture of avocado, another thoughtful but simple and delicious dish.

 

The Newports “small plates” way of serving is modern and works well you can have a simple “light lunch” or a full blown feast as and when you want! Go there! Jamie Scott has created a truly remarkable destination eaterie. Finally you cannot run a successful restaurant without good service and we were so well looked after by Leanne whose skill was her gently shared knowledge and obvious pride in what she represented,

Oh and the consultancy tip ?  Tell a story and look after your people, and customers will beat a path to your door

 

 

The Newport by Jamie Scott

Newport