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Fife Michelin Star restaurant The Cellar announces reopening date

Some good news for Fife foodies as Anstruther's The Cellar has a date for reopening.

Published: March 17, 2021
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Billy Boyter, owner and chef at The Cellar in Anstruther has announced a date for reopening the award-winning restaurant.

The Cellar has been closed since the end of last year due to the restrictions in place to help stop the spread of the coronavirus.

But like many restaurants and bars in Scotland, plans are being made to reopen to customers after First Minister Nicola Sturgeon's announcement on 16 March that gave dates for easing of lockdown.

From 26 April pubs with beer gardens will also be able to reopen to serve people outside in groups of up to six from three households, until 10pm.

Alcohol will be permitted, and there will be no requirement for food to be served at this time.

There will also be indoor opening of hospitality from April 26, limited initially to food and non-alcoholic drinks until 8pm.

From 17 May we can expect hospitality venues to open until 10:30pm indoors with alcohol permitted, and 10pm outdoors with alcohol permitted.

The Cellar restaurant will be reopening from 21 May and will serve lunch and dinner with an option of alcohol. Online bookings are being taken now.

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The restaurant, which is located on the site of a former smokehouse and cooperage for over 30 years, was formerly run by legendary Scottish chef Peter Jukes.

Following the death of Mr Jukes  in 2013, Billy, who was head chef at Michelin starred Number One in Edinburgh, saw the opportunity to carry on The Cellar’s outstanding culinary heritage.

He re-opened it in 2014, retaining the name and achieved a Michelin star the following year.

Since then Billy has made The Cellar his own and retained the accolade from Michelin through his “delicious, deftly prepared dishes”.

The menu offers seasonal Scottish produce and locally foraged ingredients from the nearby coastline and countryside that are thoughtfully brought together on the plate with a modern touch.

 

 

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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