1 Michelin Star Chefs: Billy Boyter, chef/owner, The Cellar

The  Staff Canteen

The Staff Canteen

Editor 27th November 2017

Billy Boyter is the chef/owner of the one Michelin starred, The Cellar in Anstruther.

Billy Boyter’s culinary career began at the age of 17 when he decided to go and attend college in Fife while working part time at a seafood restaurant.

The Cellar

The Cellar

24 E Green, Anstruther KY10 3AA

Website: www.thecellaranstruther.co.uk

Tel: 01333 310378
Email: [email protected]

Opening hours: April to September - Lunch Thursday to Sunday 12:30pm to 1:45pm; Dinner Wednesday to Sunday 6:30pm to 9pm; October to March – Lunch Friday to Sunday 12:30pm to 1:45pm; Dinner Wednesday to Sunday 6:30pm to 9pm

Head chef: Billy Boyter
Manager: Patricia Kirk

Facebook: The Cellar, Anstruther

Twitter: @The_Cellar_Fife

Instagram: @billyboyter

Biography

Billy later went to work in Perthshire, which included working for two years at the award-winning Ballathie House, before joining the Michelin-starred Martin Wishart at his eponymous restaurant in Edinburgh. 

Billy Boyter
Billy Boyter

From there it was on to the Michelin-starred No 1 Restaurant at the city’s Balmoral Hotel, where he climbed his way up the kitchen ladder to become head chef.

His parents, Billy and Fiona, who both live in Anstruther, helped Billy purchase the Cellar in 2013 while he was still working at No 1. With the help of family and friends Billy was able to transform the restaurant into what it is today.

Based in a 17th-century former smokery and cooperage, The Cellar closed following the death of chef proprietor Peter Jukes, who passed away in December 2012. Peter had run the restaurant for more than 30 years earning numerous accolades and awards along the way.

Food style

Coming from a fisherman’s background Billy chose to update Peter’s seafood menu to showcase a more modern take on Scottish cooking. Wanting to express his love for Scottish game, one of Billy’s signature dishes since taking reopening the Cellar is his locally sourced pork belly with tempura West Coast oysters and lovage emulsion.

Scottish Mallard, Smoked & Pickled Beetroot, Meadow Sweet oil, Wood Sorrel

Scottish Mallard, Smoked & Pickled

Beetroot, Meadow Sweet

oil, Wood Sorrel

Billy prides the restaurant on being very much led by the seasons using whatever ingredients are available on the day to create his dishes.

Not wanting to have a huge menu and lose quality, Billy has remained focused on using quality and consistency of the food.

Michelin star

The restaurant was awarded its first star in the Michelin Guide UK in 2016 which it has managed to retain since then under Billy's guidance.

Speaking to The Staff Canteen about winning the star, Billy said: “Since we’ve opened we’ve got better and better so really I just want to see that continue and just naturally grow. Getting the star is not going to see us expand or anything like that, hopefully, it will bring us more business but I want to grow the business organically and just look after it.”

Videos with Billy Boyter:

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The  Staff Canteen

The Staff Canteen

Editor 27th November 2017

1 Michelin Star Chefs: Billy Boyter, chef/owner, The Cellar