Harden's survey result
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.
Summary
“Fabulously good” cooking and “very generous flights of genuinely interesting, unheard-of wines” continue to win praise for Billy Boyter’s much-accoladed fixture. In October 2018, it tweaked its format in a ‘new creative direction’: the only option now is a nine-course taster menu, with some focus on local fish and seafood.
Summary
“Run by a local lad” (Billy Boyter) who “returned home and earned a Michelin star and 3 rosettes within 18 months of opening”, this celebrated address is “going from strength to strength” with its “exquisitely flavoured” food (especially fish) based on Scottish produce; it “can be difficult to find but persevere”.
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 | £32.00 |
| Filter Coffee | £4.50 |
 Extras |
|
|---|---|
| Bread | £5.00 |
| Service | 12.50% |
Restaurant details
24 East Green, Anstruther, KY10 3AA
Opening hours
| Monday | CLOSED |
| Tuesday | CLOSED |
| Wednesday | 6 pm‑9 pm |
| Thursday | 12 pm‑9 pm |
| Friday | 12 pm‑9 pm |
| Saturday | 12 pm‑9 pm |
| Sunday | 12 pm‑9 pm |
