Billy Boyter

In 2014 Billy Boyter bought and re-opened The Cellar Restaurant in his home town of Anstruther in Fife, completing a lifelong ambition in doing so. Proudly gaining 3 AA Rosettes and 1 Michelin Star in the first 18 months of business. The Cellar has now established itself as one of the finest places to eat in Scotland.

Billy started his career as a student at Glenrothes College in Fife. It was here that Billy first became involved with the Scottish Junior Culinary Team and competed with them all over the world. In 2002 Billy was selected to represent Scotland at The World Junior Master Chef Challenge in Queenstown New Zealand. Accompanied by his tutor Scott Lyall, Billy went on to win 2 golds and the overall trophy. In the same year Billy was also part of the junior team that competed at The Culinary World Cup in Luxemburg. Where they went on to win 2 gold medals and where crowned World Champions. Billy was also “Scottish Young Apprentice of The Year” in 2002 and also named CIS young Chef of The Year in 2003. He also made an appearance on ITV’s Britain’s Best Dish.

Through his career Billy has worked in some of the best restaurants and hotels in Scotland. Working at Restaurant Number One at The Balmoral Hotel with Executive Head Chef Jeff Bland and his then Head Chef Craig Sandle. Billy eventually worked his way up to become Head Chef at Restaurant Number One before leaving to open The Cellar Restaurant in his home town, where he now looks to create his own style of restaurant.