Shepherd markets Michelin star restaurant in Anstruther for sale
Shepherd Chartered Surveyors is marketing a Michelin star restaurant in the historic harbour town of Anstruther for sale.
Lying nine miles Southeast of St Andrews, Anstruther is the largest village on this stretch of the north shore coastline of the Firth of Forth within the East Neuk of Fife region. Neighbouring villages include Pittenwem, Cellardyke and Crail.
The Cellar, a small family-owned restaurant located to the rear of the Scottish Fisheries Museums boat yard, is situated upon East Green a mixed residential and commercial location a short distance from the town centre.
Built in the 16th Century, The Cellar was previously used as a net store, smoke house and served as a cooperage making and housing barrels for the East Neuk’s herring fleet. They are contained within two adjoining terraced buildings which are Category ‘C’ Listed.
The restaurant comprises the lower ground floor of a three storey and attic property which links into a single storey section to the rear. The accommodation is beautifully presented, creating a warm and welcoming environment with log burning fires.
Shepherd partner Jonathan Reid 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.”
The Cellar 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 has posted strong turnover and profit levels. Offers over £500,000 are invited. Interested parties should contact the sole selling agent on 01382 878005.
ENDS
For further information please contact Jonathan Reid on tel 01592 205442
