Eats and treats in St Andrews
Try delicious Arbroath smokies at the St Andrews farmers’ market, enjoy traditional Italian ice cream, and dine on local seafood in a coastal setting.
Arbroath smokies
Using half an old whisky cask containing a log fire, Iain Spink smokes haddock at farmers’ markets around Fife including St Andrews every first Saturday of the month. ‘People can watch the whole process with me,’ he says. Suspended in the smoker in neat pairs, golden fish emerge about an hour later and Iain bones them to be eaten warm from greaseproof paper. ‘Keep it simple,’ he recommends. ‘My fish has a delicate flavour and is uniquely fresh.’ Gary Rhodes and Nigel Slater agree.
Call 01241 860303 or visit arbroathsmokies.net.
B Jannetta's Gelateria
Bennett Jannetta – who left Italy for Scotland with a traditional recipe to open a soda parlour in St Andrews in 1908 – is a byword here for moreish Italian ice cream. Now run by his great-granddaughter Nicola and her husband, the business in South Street serves 52 flavours, such as Scottish tablet, brandy and nutmeg or cranberry and clementine sorbet. The ice cream is made on site every day and there is a café next door. ‘Freshness is the key to its success,’ says Owen.
Call 01334 473285 or visit jannettas.co.uk.
ABOVE (left-right): B Jannetta’s Gelateria serves 52 flavours; The Seafood Restaurant has breathtaking views.
The Seafood Restaurant
Canny students guide visiting parents to this sleek spot with glass walls seemingly suspended over the sea, for a delicious fish feast. Head chef Michael de Vries supervises an open-plan kitchen preparing seafood platters of chilled local shellfish, west coast sea trout or oysters, hand-dived scallops, or lobster and crab from nearby Pittenweem. They offer a weekday express menu at £12.95 for two courses, while set menus start at £22 for two courses*.
Call 01334 479475 or visit theseafoodrestaurant.com.
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WORDS JOANNA WILCOX
*Prices quoted correct at time of publishing, check theseafoodrestaurant.com for latest menus and prices
Featured in the March 2012 issue of Period Living
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