The Cellar

Under the devoted stewardship of Peter and Susan Jukes, this converted cooperage and smokehouse became one of Scotland’s premier-league destinations, famed for its personal touch and fabulous fresh fish. Following Peter’s tragic death in 2012, The Cellar fell idle for a while, but has regained its Michelin-starred status – thanks to local boy Billy Boyter (formerly Jeff Bland’s head chef at the Number One Restaurant in Edinburgh). The “intimate” interior has been affectionately freshened up, but Scottish seafood remains the star of the show – from scallops with duck ham, kohlrabi, carrot and coriander to lemon sole with brown shrimps, sprouting broccoli, quinoa and lemon butter sauce. There’s Orkney beef and roast hogget too (perhaps served with slow-cooked belly and wild garlic), while dessert might be Crowdie cheesecake with rhubarb, pistachio and crème fraîche ice cream. The Boyters also support local enterprise, selling ales from Edens Brewery and malt whisky from the Wemyss distillery down the road.