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The Cellar was bought by Peter Jukes in 1982 and has never looked back since. It is now one of the most popular restaurants in Scotland. For the past 17 years three rosettes in the AA Guide has been the norm, and Peter is so highly regarded by other chefs that he was for soem time the Chairman of the Master Chefs of Great Britain.

His success is based on impeccable sourcing of the wonderful fresh, natural ingredients available in the Anstruther area, a recognition that the seasons must be respected and economy in cooking processes. Everything that possibly can be is prepared on site, even the biscuits for the cheese. An excellent wine list, with an interesting range of sherries is an unusual addition.

Fish and Chip Bars are, in some ways, rather like certain ethnic restaurants - there really is not an awful lot you can say about them, the food is either good or bad, and mostly Fish and Chip Bars are good. But not perhaps as good as the Fish Bar at Anstruther whose fame has travelled well beyond the borders of the Kingdom of Fife.

Those who judge restaurants and fish bars by the calibre of the people who patronise them (not always a reliable method in my experience) will be heartened to know that had a University course at nearby St Andrews been longer, a Royal Warrant could conceivably have appeared above the door of 44 Shore Street. As it is it has to content itself with being twice Fish and Chip of the Year, and being described as "probably the best fish and chip shop in the world", though by whom is not entirely clear

Haddock leads the way, followed by squid, lemon sole, skate and other seafood. The house wine is a stunning £7.50, and yes, that is per bottle. The customary family secret recipe for the batter is passed down from father to son, and because of all this you will pay above average for your award-winning fish and chips, and waits of an hour in the queue are not unknown. Now that does impress me!