The Cellar Anstruther Restaurant Review

For more than forty years "The Cellar" restaurant has been one of the finest eating establishments in the whole of Fife, with quite an interesting history.
Restaurant Entrance
After nearly fifteen years of working some of Scotland's finest restaurants, including a stint as head chef at Number One in Edinburgh, Billy Boyter returned home to his roots in Fife. With the passing of long time owner Peter Jukes, Boyter knew he had huge shoes to fill when he revived The Cellar Restaurant. 
Restaurant Sign
Since opening in April 2014, Boyter has completely transformed the restaurant and elevated it to greater heights. From which, the establishment was awarded a Michelin Star in this years guide and also currently holds three AA Rosettes. 
Cosy Lounge Area
After a walk around the beautiful Anstruther, we arrived at The Cellar. We wandered through the beautiful courtyard and entered the restaurant, to be greeted warmly by restaurant manager Patricia Kirk. She explained that the building was once a smoke house, cooperage and also a store for fisherman's gear. She also explained that the restaurant uses the best local produce whenever possible to create unique Scottish dishes.

After enjoying a gin and tonic in the lounge by the cosy log fire, we choose our dishes for the evening. With 3 courses costing just £48, we both remarked that it represented great value for money for a Michelin Starred restaurant.

We were then shown through to our seats in the main restaurant and prepared ourselves for what we hoped would be a very special evening ahead.

Here is what we ate:
Before our meal had even started, we enjoyed these beautiful canapes. The small Venison Haggis balls were truly outstanding.
Homemade Bread
Full Dining Room
Amuse Bouche
Before our meal we were served a beautifully crafted amuse bouche. The highly pleasant Anster cheese was the dominating flavour. After one mouthful of this we knew we were in for a special evening.
East Neuk Crab
Close Up
The locally sourced crab was incredibly fresh, and had been seasoned expertly. We loved the added crunch from the pickled cucumber. This was also a very pretty dish on the eye.
Close Up
Although the crab dish was of a very good standard, this scallop starter raised the bar even higher. The scallops were of a good size, and had been cooked perfectly. The fresh carrot and kohlrabi both tasted outstanding and had been prepared with great care.
Beautiful Presentation
This was by far the best course of the evening. The Duck was served pink, with a wonderful crisp skin.  Again the kitchen showed it's range of skills with the perfectly cooked vegetables. We loved the slightly sweet apple and bramble puree which we felt really worked with the duck.
Stone Bass
Stone Bass
Again a beautifully presented dish that really caught our eye. The cooking of the stone bass was stunning, with the fish being soft and full of flavour. Although small, the brown shrimp had a pleasant texture and were full of flavour. The Lemon butter sauce added a slight sharpness to a well thought out dish.
Crowdie Cheesecake
The beautiful cheesecake was interestingly served as a round sphere. The creme fraiche had a subtle but pleasant flavour that worked well with the sharp flavour from the rhubarb. The pistachio added another dimension of texture to a stunning dessert course.
Coconut Parfait
Close Up
This was a good dessert which combined some classic flavour combinations beautifully. The parfait was light and packed an intense coconut flavour. We really appreciated the use of chocolate and mint to compliment the coconut. None of the flavours overpowered each other, and worked in harmony to create an impressive dessert.
Petit Fours
After a very impressive dinner, we retired to the lounge and enjoyed some petit fours by the very cosy fire.

The fact Billy Boyter only has one other chef in the kitchen with him makes this meal all the more impressive. The restaurant was full on our visit, and the standard of the food leaving the kitchen was of a very high standard. Now, with a Michelin star under his belt after such a short period of time, its safe to say Billy Boyter is a young chef with a very bright future ahead of him.

Just like the kitchen,  service was provided by only two waitresses. Despite a full restaurant we found the service to be outstanding. Manageress Patricia Kirk was particularly pleasant to deal with, where no request or question was ever an issue. We did ask a lot of questions and she even got Billy to come out and say hello. 

Being based in Glasgow sometimes means it takes us longer than we would like to visit restaurants slightly off the beaten track. Don't let the location of The Cellar put you off, Anstruther is actually just over an hour and a half away from Glasgow. Make a night of it, and be sure to visit The Cellar, we certainly didn't regret it. For us, this restaurant is one of the finest we have visited on the east coast and is worthy of the early accolades it has been receiving.


Food 8/10
Service 8/10
Decor 8/10
Toilets 7/10
Value for Money 9/10

Overall 40/50 - A restaurant well worth it's Michelin Star.