The Seven Sins of Billy Boyter - Chef patron, The Cellar
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The Seven Sins of Billy Boyter

Chef patron, The Cellar
Billy Boyter
Billy Boyter, chef patron at Fife’s Michelin-starred The Cellar in Anstruther is changing things up at the restaurant this autumn by moving to just one nine course menu. Guests will now be served a set menu designed to showcase the very best seasonal produce sourced close to the East Neuk restaurant celebrating, in particular, the fish and seafood brought into the village harbour.

The restaurant, which has been on the site, a former smokehouse and cooperage, for over 30 years, was formerly run by legendary Scottish chef Peter Jukes. Following his death in 2013, Billy, who was head chef at Michelin starred Number One in Edinburgh, but who grew up 10 minutes away in neighbouring Cellardyke saw the opportunity to carry on The Cellar’s outstanding culinary heritage. He re-opened it in 2014, retaining the name and achieved a Michelin star the following year.
Since then Billy has made The Cellar his own and retained the accolade from Michelin through his “delicious, deftly prepared dishes”. His new menu offers seasonal Scottish produce and locally foraged ingredients from the local coastline and countryside that are thoughtfully brought together on the plate with a modern touch.

Billy says: “It’s a bold move to a nine course menu, but one I am excited by and am confident it will enable us to deliver an even better dining experience to our customers. By refining the menu and the dishes down it allows us more time to research, create and design great tasting plates of food.”
Wrath - What makes you angry about the hospitality industry?
Billy Boyter Seven Sins
Bullying, I’ve experienced this first hand as a young chef, and it destroys your confidence. I almost gave up cooking because of it. Our industry is hard one, but also extremely rewarding. We need to be encouraging young people not belittling them.
Greed - If all your food fantasies came true what would be on your Plate?
Billy Boyter Seven Sins
Scottish Prawns (langoustines) breaded and deep fried with a mound of tartare sauce. I’m drooling even thinking about it.
Sloth - What do you do to unwind?
Billy Boyter Seven Sins
When I was a youngster my Grandad used to take me out metal detecting, so I recently went and bought myself one. There are a lot of amazing beaches around Fife, Tentsmuir beach north of St Andrews especially. Spending a few hours searching there is pretty relaxing. I’ve still not found any buried treasure yet though.
Pride - What are you most proud of?
Billy Boyter Seven Sins
I’m very proud of what we have achieved so far at The Cellar. Its been an amazing four and a half years. But we have a lot more work to do, we’ve definitely not peaked yet. Also my staff, they make me proud on a daily basis. I should probably tell them that more though.
Lust - Is there anything that you are still lusting to achieve?
Billy Boyter Seven Sins
Not really to be honest, I’ve never chased accolades or anything like that. I think if you’re good enough those sorts of things will come naturally in time.
Envy - who are you most envious of?
Billy Boyter Seven Sins
I’m not an envious person at all. I just concentrate on what we do here at The Cellar and how we can better ourselves.
Gluttony - have you ever over indulged? 
Billy Boyter Seven Sins
Yes, more than I should. Sunday nights after work can usually end up a bit of a junk food binge. A tub of cookie dough ice cream and a giant bag of pickled onion monster munch being consumed is quite common.
Seven Sins
Seven Sins
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