Anstruther's Michelin Star restaurant The Cellar is up for sale

Michelin-Starred The Cellar is a cosy eatery in Anstruther that has flourished under the head chef, Billy Boyter, but now Boyter has decided to sell the long-standing eatery.

In a post on The Cellar's social media, Boyter wrote: "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."

The restaurant, which is located on the site of a former smokehouse and cooperage for over 30 years, was formerly run by legendary Scottish chef Peter Jukes.

Following the death of Mr Jukes in 2013, Billy, who was head chef at Michelin starred Number One in Edinburgh, 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”.

The menu offered seasonal Scottish produce and locally foraged ingredients from the nearby coastline and countryside that are thoughtfully brought together on the plate with a modern touch.

The restaurant – which comprises the lower ground floor of a three storey and attic property which links into a single storey section to the rear – is being marketed by Shepherd Chartered Surveyors.

Jonathan Reid, Shepherd partner said: “After spending most of his career working in some of the country’s best restaurants, local chef Billy Boyter returned home to Anstruther in 2014 to reopen The Cellar with his family. The restaurant was awarded a Michelin Star in 2015 and has retained it each year since.

“The ever-evolving multi course tasting menu is inspired by seasonal Scottish produce and foraged ingredients gathered from the local coastline and countryside by Billy and his team.

“The restaurant works passionately with local farmers, suppliers and producers to bring its guests the best possible produce throughout the seasons, enabling them to create a purposefully designed and thoughtful dining experience.

“While Billy chose to cater for 16 guests to give the level of service he wanted, the restaurant could comfortably seat over 30 diners. Billy also only opened four days a week, so there is scope for a new operator to increase revenue.”

Chef proprietor Billy Boyter added: “After running the restaurant for the past decade, myself and my parents, who are joint owners, feel like it’s the right time to sell the business. This will give me the opportunity to pursue other career goals.”

The Cellar is on the market for offers over £500,000.