Michelin star chef Billy Boyter talks opening restaurants and Scotland's great larder of ingredients
3,767 views · Published 6 April 2016 · 2:57 · Indexed 19 October 2026
Channel: The Staff Canteen · 2016 · Howto & Style
Michelin star chef Billy Boyter talks opening restaurants and Scotland's great larder of ingredients. Billy, who is the chef and owner of The Celler restaurant in Anstruther, Fife, talks about his restaurant, the challenges with opening and the demands this puts on you. Billy talks about the great quality of ingredients that Scotland has to offer, from berries to livestock with Scotch Lamb and Scotch Beef. for more great lamb recipes go to https://www.thestaffcanteen.com/Lamb-Recipes Come and join us here also The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter https://twitter.com/CanteenTweets Facebook http://www.facebook.com/thestaffcanteen
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