Chef patron Billy Boyter has announced that he is selling Michelin-starred Scottish restaurant The Cellar after 10 years at its helm.
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The Cellar, in Anstruther, on the coast of Fife, originally opened in 1982, though it would be propelled to new heights when Boyter, who is also from Anstruther, took it over in spring 2014.
The Michelin Guide, which awarded The Cellar a star in 2015, clarified the reasoning behind its name: “it’s not a cellar but a series of low-ceilinged cottages”.
The guide went on to praise Boyter’s “understanding of flavours: he likes to blend numerous layers of flavour and, while each one stands out by itself, it also complements the others and brings the dish together as a whole.”
Among the dishes the restaurant has on its current menu are a langoustine thermidor beignet, salt-aged duck, with ‘Cellar’ black pudding & fermented blueberries, and a toasted hay & barley mousse.
But, after a decade behind its stove, Boyter has revealed that he will be selling the restaurant.
In an Instagram post, he shared:
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Only referring to it as “the right time” to sell, it isn’t clear if other factors, such as the general state of the hospitality sector, have motivated the decision. For example, chef Michael Caines is selling off the last of his Cornish restaurants after a challenging few years.
Boyter has not yet revealed what his future plans are.
This article originally appeared on the drinks business.
