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