"The search is on for Scotland's best dessert course"
The search is on and the operative (and self-confessed foodaholic) has been given the year long mission to find Scotland's best dessert. Melanie Andrews is the Director of the Scottish Baking Awards so who better to rise to the challenge.
Melanie will eat pudding (it’s a hard life) at all of Scotland's Michelin Star and Bib Gourmand Restaurant and a selection of the results (12 of the 16) will be published here. This month we feature …….
The Cellar in Anstruther
Anstruther is located in the heart of the East Neuk in the kingdom of Fife, is 10 miles from St Andrews and boasts many a reason to visit not least it being one of the biggest and prettiest fishing villages on the East coast. It has award-winning beaches (if you are brave enough to face the biting east cold wind) and as us Scots are hardy there are plentiful ice-cream shops.
The Cellar is a Michelin Star Restaurant which has been around for about 40 years as but in 2014 a local Anstruther man Billy Boyter and his family took ownership.
Billy has history working in some of Scotland's best restaurants and now has achieved Michelin Star status with his own and in his home town to boot.
An entrance of tiny brick lined cobbled archways is reminiscent of Italy’s Amalfi coast albeit with Scottish artefacts adorning various nooks and crannies.
A roaring fire comforted me whilst I waited to be seated in the main dining room which is brick, candlelit, and yes ‘cellar-like’ but warm and tastefully decorated.
The lunch menu consists of 5 courses and is reasonably priced indicating a lack of pretension.
I started with a mouth-watering smoked haddock and potato mousse wrapped in the lightest spring roll.
The second course was an old favourite of mine – venison haggis bon bon with a slither of pickled pear.
The main was simply exquisite and made my taste buds dance madly – Pollok ina brown butter sauce served with pea puree and crispy kale , kelp and soft leeks. I loved the fact that all the different components on the plate were individually recognisable and none overshadowed by another.
The dessert challenged my idea of a conventional dessert, but I simply can not fault the expert marriage of all ingredients on the plate. There was chocolate cream as a base, Jerusalem artichoke ice cream and calamansi (small citrus fruit similar to a lime/lemon), lovely white chocolate aero-type pieces and crisp wafers to decorate. A ‘very Michelin dessert’ and light and refreshing for lunch.
All in all an excellent meal and a restaurant I will definitely return too when I am off duty.
The Scottish Baking Awards Established in 2009 . Scotland's only Regulatory, Monitoring and Awarding body for Artisan bakers . Keeping standards high Tel: 07855825367 to book an Assessment or book online .
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