Jimmy and Amanda Graham welcome you to Ostlers Close Restaurant. Our ethos has always been to use the best of local seasonal produce to provide a True Taste of Scotland. Sourcing of our ingredients has evolved over the years as we have established a sustainable network of cottage industry suppliers. The advent of the Fife Farmers’ Market has introduced more direct contact with local producers. We have replaced imported olive oil with rape seed oil from Supernature, Linlithgow. Being Scotch Beef Club members, guarantees that all beef is totally traceable back to its origins. We buy lamb directly from Balhelvie Farm near Newburgh on the Tay, free range ducks from Gartmorn Farm, Alloa, roe venison and all game birds in season come from Scottish estates and all fish, supplied by Wilsons of St Monans, is sourced exclusively from Scotland, whilst our scallops are hand dived from Mull and lobsters come from St Andrews Bay.
The seasonality of vegetables and fruit gives bigger challenges, but during the growing season, extended by the use of a polytunnel, we aim to use vegetables and fruit from our own garden. We supplement this with soft fruit from Fife’s fruit farms. Specialist potato varieties are grown locally for us. Basically all our ingredients whereever possible from dairy produce, eggs, and oats to honey are Scottish and as local as we can source.
Mushroom foraging is our hobby and great passion, so you’ll often find mushrooms on Ostlers Close restaurant’s menu from St. Georges in May until Winter chanterelle mushrooms in November. We also preserve them and use in the winter months. We prepare everything ourselves from bread to biscuits for cheese, so if you have any dietary requirements, we can easily accommodate you. We hope that knowing the provenance of our ingredients, you can relax and enjoy our Scottish hospitality, in the full knowledge that our menus are sourced from Scotland’s natural bountiful larder. We look forward to welcoming you to Ostlers Close Restaurant.
Please see our menus below-a sample menu is on each page below
Supper Menu (served in the Winter months, November to May, Tuesday to Friday evenings only, please request Supper Menu when booking)