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RestaurantsFifeAnstrutherKY10

survey result

Summary

£88
 ££££
5
Exceptional
4
Very Good
4
Very Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

“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

£88
 ££££
5
Exceptional
4
Very Good
4
Very Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

“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

£73
  £££
5
Exceptional
4
Very Good
4
Very Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

“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”.

Summary

£70
  £££
4
Very Good
4
Very Good
4
Very Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

This well-known culinary address has been in the hands of Billy Boyter since April 2014, and aims to put a cutting-edge spin on quality Scottish ingredients. Notwithstanding an August 2016 pasting for over-complexity from ace press critic Joanna Blythman, our reporters award very high praise, particularly for its “beautiful” preparation of fish.

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Have you eaten at The Cellar?

Owner's description

For more than 40 years, The Cellar has been a leading restaurant in the East Neuk. It re-opened its doors in April 2014 under the ownership of chef Billy Boyter and his family.

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

Traditional European menu

Starter Main Veggies Pudding
£11.00 £24.00 £8.00 £9.50
Drinks  
Wine per bottle £32.00
Filter Coffee £4.50
Extras  
Bread £5.00
Service 12.50%

Restaurant details

25
24 East Green, Anstruther, KY10 3AA
Opening hours
MondayCLOSED
TuesdayCLOSED
Wednesday6 pm‑9 pm
Thursday12 pm‑9 pm
Friday12 pm‑9 pm
Saturday12 pm‑9 pm
Sunday12 pm‑9 pm

The 2020 Harden's Guide

2020 Hardens London Restaurant Guide

"User friendly in price, size and outlook"

Financial Times

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