One of Scotland's 12 Michelin Star restaurants is set to be sold following 'a lot of thought and consideration' from its long-term owners.
For the past 10 years, The Cellar in Anstruther has been overseen by head chef Billy Boyter who earned the cosy spot a coveted Michelin Star in 2015.
In a statement released on social media this evening, Boyter has said that 'the time is right' to move on.
He said: "After a lot of thought and consideration, my family and I have decided it's the right time to sell The Cellar.
"It's been an amazing 10 years and I'm so proud of what we've created in our time."
READ MORE: 'Exemplary cooking' – The Cellar, Anstruther. Review by Ron Mackenna
The former head chef of Number One in Edinburgh went on to thank the many local suppliers he has worked with over the past decade, as well as the guests who are now regarded 'more as friends'.
Those who have queries regarding deposits or voucher refunds in the coming weeks are asked to be patient while the team 'works through this'.
The Cellar was previously run by celebrated Scottish chef Peter Jukes, who died in 2013.
Choosing to operate the restaurant under the same name, Boyter's menu is said to be "inspired by memories, seasonal Scottish produce and locally foraged ingredients from the Fife coastline and countryside".
READ MORE: Michelin Stars explained ahead of 2024 guide announcements
The Michelin Guide said of The Cellar: "Something of an icon in these parts, this restaurant is tucked away through an arch on a narrow side street.
"Local chef Billy Boyter's great strength is his 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.
"The menu blends together effortlessly to create a hugely enjoyable experience."
For more information click here.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here