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

Billy Boyter, owner and chef at The Cellar in Anstruther has announced a date for when he plans to reopen the award-winning restaurant.

The Cellar has been closed since March due to the lockdown 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.

It was hoped that bars and restaurants with outdoor seating could open from 19 June as Scotland moves into phase two of lockdown but this isn’t the case yet, although there are plans to review the situation in two weeks.

The Cellar’s reopening plans mean that bookings are being taken now.

Posting on the Cellar’s social media, Billy said: “We’re excited to announce that The Cellar will reopen on Friday the 17th of July (pending any extensions of phase 2) Bookings can now be made online via our website.

“We can’t wait to welcome you all back. Please keep an eye on our website for policy and menu updates.”

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.

Michelin Guide 2020: Full list of new, lost and retained stars for Scottish restaurants

About The Author

Rosalind Erskine

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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