Michelin Star Chef Billy Boyter cooks Scotch lamb, surf clams, wild garlic and yoghurt

Michelin Star Chef Billy Boyter cooks Scotch lamb, surf clams, wild garlic and yoghurt, a dish from his award winning restaurant in Anstruther in Fife on Scotland s east coast. The dish that uses both saddle and belly of Scotch Lamb also uses the local clams from the coast. 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 joi