Michelin starred Fife restaurant launches nine-course tasting menu

Billy Boyter, chef patron at Fife’s Michelin-starred The Cellar in Anstruther recently changed his menu from a traditional a la carte to a nine course tasting menu.

Published 3rd Dec 2018
Updated 9 th Aug 2023

From early October, guests have been able to tuck into the set menu, which has been designed to showcase the best seasonal produce sourced close to the cosy East Neuk restaurant.

With ingredients foraged from the Fife coast, to seasonal delights - including fish and seafood from nearby harbours - the menu is a celebration of the best of Scottish produce.


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”.

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

Picture: smoked Argyle mussel mousse, with dabberlocks and dill pickle

Billy says: “It’s a bold move to a nine course menu, but one I am excited by and am confident it will enable us to deliver an even better dining experience to our customers.

"By refining the menu and the dishes down it allows us more time to research, create and design great tasting plates of food.”

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The new nine course menu, priced at £70 per person, includes dishes such as; aged luing beef, served with allium and smoked yolk; smoked Argyle mussel mousse, with dabberlocks and dill pickle; Ox tongue served with six month parmesan and Wiltshire truffle; and the tart, palette cleansing apple and hay custard served with Sea Buckthorn.

Picture: apple and hay custard served with Sea Buckthorn

Guests can enjoy a pre-dinner drink in the bar area before enjoying each of the dishes in the cosy dining room, which has the original beams, stone walls and a modern wood burning stove - perfect for chilly nights.

Although nine courses sounds a lot, each dish is the perfect size to ensure no-one will leave uncomfortably full.

If you'd like to have the matching wines - which includes starting with a glass of Solter Cuvée Henri Brut fizz followed by another six glasses - these are an extra £55 per person.

Single glasses are also available, and the knowledgeable staff are on hand to give their recommendations.

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To book call 01333 310378 or email thecellarrestaurant@outlook.com

Dinner is available from Wednesday - Sunday 6.30pm - 9pm, ad lunch is served from Friday - Sunday 12.30pm - 1.45pm.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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