Harden's survey result
Summary
Billy Boyter is two years away from his decade at this former smokehouse, which was a renowned culinary destination before his tenure started in 2014. “Outstanding tasting menus served with flair and knowledge” feature in all reports, as do numerous best meals of the year resulting from “perfectly-judged” preparation, with interesting tastes and combinations” and “great care and attention paid to ingredients and provenance”. “Good wine pairings with some interesting choices” are the accompaniment, while “charming service and an “intimate atmosphere” complete the experience.
Summary
“Entered via a little courtyard”, this former smokehouse has been a famous culinary destination for decades and has been in its current guise under Billy Boyter since 2014. On all accounts, its performance remains very good all-round. It serves a seven-course tasting menu for £85 focused on seasonal Scottish produce and locally foraged ingredients.
Summary
“Excellent Scottish produce (much foraged) is creatively presented” and showcased through nine-course tasting menus at Billy Boyter’s subtly luxurious outfit, a former smokehouse. Bearer of a Michelin star since 2015, it previously served as a fish restaurant for three decades under Scottish food icon Peter Jukes.
Summary
“Excellent Scottish produce (much foraged) is creatively presented” and showcased through nine-course tasting menus at Billy Boyter’s subtly luxurious outfit, a former smokehouse. Bearer of a Michelin star since 2015, it previously served as a fish restaurant for three decades under Scottish food icon Peter Jukes.
For 32 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at The Cellar?
Owner's description
One of the new generation of talented and exciting chefs, Billy, who is originally from Anstruther, spent 15 years working in some of Scotland’s best restaurants.
It was in Billys previous kitchen that he forged a great working partnership with Patricia Kirk, who moved from Edinburgh to become Manager at The Cellar.
Over the centuries the building has had a rich history - a smokehouse, cooperage and even a store for fishermen’s gear. The Cellar respects that heritage and also its place in a region rich in amazing raw ingredients. Using the best of that produce from local suppliers whenever possible, The Cellar offers great Scottish food served in a unique and beautiful restaurant. Complementing the food are impressive selections of locally produced beers, Scottish gins, whisky and carefully selected wines from around the world.
Winter opening hours (October - March)
Dinner: Wednesday - Sunday 6.30 - 9.00
Lunch: Friday - Sunday 12.30 - 1.45
Opening hours (April - September)
Dinner: Wednesday - Sunday 6.30 - 9.00
Lunch: Thursday - Sunday 12.30 - 1.45
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £22.00 |
| Filter Coffee | £4.50 |
 Extras |
|
|---|---|
| Service | 10.00% |
Restaurant details
24 East Green, Anstruther, KY10 3AA
Opening hours
| Monday | CLOSED |
| Tuesday | CLOSED |
| Wednesday | 12:30 pm‑1:30 pm, 6:30 pm‑8:30 pm |
| Thursday | 12:30 pm‑1:30 pm, 6:30 pm‑8:30 pm |
| Friday | 12:30 pm‑1:30 pm, 6:30 pm‑8:30 pm |
| Saturday | 12:30 pm‑1:30 pm, 6:30 pm‑8:30 pm |
| Sunday | CLOSED |
