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About
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.
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