Ostlers Close Restaurant

Chef Jimmy Graham forages for abundant, local Scottish produce to serve in the cosy, ruby red restaurant he has run with wife Amanda since 1981. What they can’t grow in their own garden comes from the local Pittenweem market that is the source of the restaurant’s fish and shellfish. Local game including grouse, venison and pigeon are part of the daily written menu’s equation when in season. Graham’s robust style pairs pot roasted wood pigeon breast with butternut squash; roast saddle of venison with wild mushrooms; cod with haricot bean cassoulet and rouille potatoes and local seafood with a saffron broth. Leave room for steamed apricot and syrup sponge on a cream custard with raspberry ripple ice cream.

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