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

The Staff Canteen

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


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


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. 

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.

What the guides say

Michelin Guide


AA Restaurant Guide



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:


In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 27th November 2017

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