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Holder of the coveted World’s French Restaurant Award.
This bistro has the delightful tagline ‘French Twist Using The Best of Scotland’ and it truly does. This award-winning bistro is French in style yet proud of their use of Scottish produce. Meats, usually named by breed, are often slow cooked for full flavour; fish and shellfish are skilfully cooked with a lightness of touch. Pictured is his famous steak tartare made with SF Ark of Taste Shetland Kye, ribeye steak from Macduff, pasture fed Aberdeen Angus and Betty seen putting the finishing touch to our sensational crème brûlée! Fred has been awarded Slow Food Scotland Restaurant of the Year 2021 & RBST Award Winner 2022 Sustainable Chef of the Year (Joint Winner with Paul Newman).
The lovely refurbished restaurant has a central bench where the final elements of your dish are prepared before your eyes. Fred & Betty have a charming Wine Bar beneath l’escargot bleu for small platters, aperitifs, coffees & liqueurs. An extra option to tarry & nibble or to hire for private events.
Fred is also a dedicated grower with most of his vegetables homegrown and he can be found in the gardens when not in his kitchen.
The Auld Alliance is alive here and Fred & Betty have their own version of “entente-cordiale”. Fred seeks out others that share his passion for excellence. He famously serves wild Scottish snails sourced from the Isle of Barra, heritage breeds of beef and ethically sourced poultry – nothing but the finest provenance here.
Finalist, Catering in Scotland Excellence Award Chef of the Year 2016
Scottish Food & Drink Excellence Awards in association with RHASS Food Pioneer Award 2016
Fred is a Member of the Slow Food Cooks Alliance.
