Broughty Ferry Restaurant Guide

“Built right on the seafront in St Andrews”, this striking glazed venue sits “yards away from the iconic Old Course – a stunning location with views across a two-mile stretch of sand”. “As you’d expect in Scotland at this price level, ingredients are super-fresh and of exceptional quality. Lobster and langoustine are landed fresh at the local harbour” and their preparation is “good and solid”. “The downside is that it can be mega busy in peak season and is extremely popular with high-rolling US golfers, so reservations are a must. But with views like this, who cares?”

“THE place to eat in St Andrews” say fans – “… in an unassuming street near the 18th tee of the Old Course”, Dean Banks presides over this ambitious venue (in the former ‘Golf Finn’) where the “bare wooden floors mean it can get slightly noisy at peak times”. “Local seasonal produce is to the fore” and although at lunch there is the option of eating à la carte, in the evening the menu is a tasting menu format only, with eight courses for £125 per person. Top Tip – “there are also a few rooms for you to stay, but these are booked up quickly by golfers in the know”.

“The food is old-school class and the wine list a bit of a joy…”, indeed “all aspects of the experience are superb” at Geoffrey & Katherine Smeddle’s tastefully revamped old inn, which sits a few miles’ drive from the coast and golf courses of nearby St Andrews. Its culinary renown has lasted for many decades now – initially under David & Patricia Wilson and under the Smeddles since 2006. You are not prisoner to a tasting menu here, with a sensibly priced à la carte, although one is available (six courses for £125 per person). Between the various options, numerous diners in our annual poll acclaim it for their best meal of the year.