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February 6, 2010 | Welcome to Scotland's most romantic restaurant | London: The Cellar in Fife has topped the list of the most romantic restaurant in Scotland. According
to the list complied by The Good Food Guide, soft lighting, open fires and an
intimate atmosphere makes The Cellar a perfect venue for romantic couples. The
restaurant is run by husband and wife duo Peter and Susan Jukes. "It is a romantic
place. It is lit with candles, we have open fires and we specialise in fish, which
is a food that is supposed to have aphrodisiac qualities," the Scotsman quoted
Susan as saying. "We are in a back street with a little secret garden, so people
have to seek us out, which makes it feel special," she added. Mr and Mrs Jukes
met more than 20 years ago when Susan, who was studying in Kirkcaldy, came to
work in the restaurant at weekends. "I suppose it has been romantic for us because
I met my husband here," said Susan, who oversees the front of house operation.
Pete Irvine, author of Scotland the Best, describes the eatery as "the best seafood
restaurant in Scotland". "We try to make everyone feel welcome. It is not stuffy.
And an awful lot of people have proposed to each other at table six, which is
a corner table next to the fire," said Susan. Elizabeth Carter, consultant editor
at The Good Food Guide, said The Cellar was an obvious choice when compiling
the
guide's first ever top ten romantic restaurants list. "I came up with the idea
because my stepdaughter decided to get engaged and her fiance chose a restaurant
to propose to her. It seemed like such a good idea - particularly as it gets close
to St Valentine's day," she said. "Restaurants can be very romantic. It is quite
intimate, even though there is a lot going on around you. You are sitting opposite
each other and focusing on each other and being waited on," she added. She said
of The Cellar: "The food is outstanding and it is one of The Good Food Guide's
most long-standing entries. Peter Jukes is just an incredible chef who understands
fish. He knows how to leave it alone and let the flavour and the freshness speak. |
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