Name:
Billy Boyter.
Age:
36.
What is your business Called?
The Cellar Restaurant.
Where is it based?
Anstruther, Fife.
What does it produce, what services does it offer?
We are a small family owned and run restaurant offering a nine course tasting menu inspired by seasonal Scottish produce and locally-foraged ingredients from our coastline and countryside. We work passionately to source the best produce available to us throughout each season, enabling us to create a purposefully designed and thoughtful dining experience.
To whom does it sell?
To begin with it was mostly local people from Anstruther and Fife. But over the past four years and after lots of hard work I would say we have become much more of a destination restaurant. Gaining a Michelin Star in 2015 really made a difference to the business, with people traveling from all over the country to visit us. It is great to feel that we are able to help contribute to the local economy with a lot of guests staying at local B&B’s.
What is its turnover?
Six figures.
How many employees?
At the moment we have two chefs and two members of staff front of house, although we are looking to increase our team in the next few months.
When was it formed?
There has been a restaurant on the current site, a former smokehouse and cooperage, for nearly 60 years .We bought it after the previous owner and restaurateur, Peter Jukes, passed away. We re-opened it in April 2014, keeping the original name.
Why did you take the plunge?
Before starting at The Cellar I was head chef at Restaurant Number One at The Balmoral in Edinburgh. I’d worked my way up from chef de partie over the eight years I was there. When I left there I felt I’d came to an age and point in my career where if I was ever going to own my own restaurant that would be the time to do it. I think if I’d left it much longer the thought of financial security for myself and my family might have made me think twice. Also, the fact that The Cellar was on the market (a restaurant back in my home town) it just seemed too much like fate.
How did you raise the start-up funding?
Myself and my parents invested savings to buy the restaurant.
What was your biggest break?
Gaining our Michelin Star in 2015 was a massive and unexpected boost to the restaurant. It really did put us on the map and significantly helped bring in new customers from further afield.
What do you most enjoy about running the business?
Being your own boss and having the creative freedom to evolve the food and restaurant in the direction you think is right is extremely satisfying. But to be honest all that would just be self-indulgent nonsense if our guests didn’t buy into what we are doing. When I speak with our regular customers and they tell me how much they have enjoyed seeing us grow and develop each year that for me really is as good as it gets.
What do you least enjoy?
Paperwork and recruitment. I constantly want to be in the kitchen but obviously there are other aspects to running a business that you have to pay attention to. I am, however, very lucky that my parents, who are also co-owners of the business, help out massively when it comes to that side of things.
Recruitment now for everyone in hospitality is becoming a serious issue. There is a real shortage of skilled chefs out there now. With The Cellar also being located quite far out from any major city attracting people to the area has proven quite difficult. But we have been lucky enough to have a great core team since we opened.
What are your ambitions for the firm?
Quite simply we want to be the best at what we do.
What are your top priorities?
Guest satisfaction: Without that we wouldn’t have a business.
Consistency: To have any sort of a reputable restaurant you have to be consistent.
Staff retention: Holding on to and looking after your staff, I think it’s important to let your staff know they are appreciated.
Working sustainably: For me working with responsible and ethical suppliers is fundamental in what we do.
Profitability: Obviously.
What single thing would most help?
The East Neuk is a very seasonal place. Summertime business is great, but you do notice a dramatic drop in revenue come winter. Finding a way to attract more people to the area in the off season would benefit all businesses in the area.
What could the Westminster and/or Scottish government do that would help?
Since I left catering college funding has noticeably reduced in catering departments. I’ve noticed a dramatic reduction in the number of students currently coming through. That, coupled with the restraints that are going to be placed on EU workers (chefs) being allowed into the country, means that investment into hospitality training has to be addressed, as it will be one of the areas worst affected by Brexit.
What is the most valuable lesson you’ve learned?
What I’ve learnt in the past four years is that you can’t do everything yourself. When you’re trying to run a business, you need to learn to trust people and let them help when they can.
How do you relax?
Just spending quality time with my wife Carrie and our two kids Annie and Archie. My boy is football daft so I’ve started taking him to a few Raith Rovers games when I can, although I’m not sure I would class that as relaxing.
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