The Tail End takes the Scottish classic of fish and chips to a new level of sophistication. Based in Market Street close to the University of St Andrews, The Tail End is a 70-cover conservatory restaurant that also operates as a takeaway and fishmonger. The walls exhibit the superb photography of Steve Bloom. The menu features starters including Arbroath Smokie pâte, Cullen Skink and whitebait, with main courses such as langoustine tails, grilled salmon with pesto and fish and chips made with haddock. There are also Scottish craft beers available including Brew Dog Dead Pony Club and Eden Brewery Clock Brew, made in St Andrews.
The Tail End, 130 Market Street, St Andrews, Fife, Scotland, +44 01334 474070
The Grange Inn stands in the countryside just to the south of St Andrews, offering magnificent views back towards the town and over St Andrews Bay. The Inn itself dates back to the 17th century and was once a farmhouse. Chef John Kelly has earned a reputation for the finest quality cuisine made using fresh Scottish produce. Amongst the starters on offer include the Scottish classic Cullen Skink, roulade of duck and venison wrapped in pancetta and golden and red beetroot with a blue cheese and walnut dressing. Main courses available at The Grange include pan-fried Scottish lamb loin and braised shoulder, loin of Scottish venison, salmon fillet with Provençal vegetable gratin and roast guinea fowl breast.
The Grange at St Andrews, Grange Road, St Andrews, Fife, Scotland, +44 01334 472670