The Kinneuchar Inn

As far as locations go the Kinneuchar Inn has most others trumped - this old village inn sits right in the heart of lovely Kilconquhar, just a stone's throw from pretty Kilconquhar Loch. As you head out of the village, the beautiful eastern Scottish coastline stretches out before you. The Kinneuchar Inn looks like a nice country pub from the outside, but inside, James Ferguson and Alethea Palmer have turned this into a true destination restaurant - arguably one of the best in the country.

Ferguson’s previous time with Angela Hartnett at The Connaught, and as head chef of Rochelle Canteen alongside Margot Henderson are immediately evident on the menu. This is generous, homely cooking - outstanding ingredients, high quality cooking, no messing around. Pig’s head croquettes are deep-fried to a deep, burnished brown, and the innards are juicy and gelatinous, served alongside a fruity, sharp plum ketchup. There’s no overdressing of the plate, no garnish, just a perfect marriage of two great things.

It would be a great shame to come here and not order seafood, and you’ll find plenty between the menu and the specials board. Off the latter, we receive four enormous scallops, cooked in shells and swimming in little pools of anchovy butter and white port. Alongside a full bodied, citrusy glass of Catarratto, they’re all you could ever want in life.

Though the scallops are likely the highlight, everything else is phenomenal. A portion of deep-fried shore squid is crisp and extremely generous; pickled mackerel, beetroot and horseradish is fresh and lively; and outstanding bread and butter is far too easy to work your way through, with many dishes benefitting from a bit of mopping. If you’re fortunate enough to find Ferguson’s roast chicken and lemon potatoes on the specials menu, we highly recommend you make haste and order it before it gets chalked off.

Bright, personable service completes the experience, buzzing around the room at a rate of knots. The Kinneuchar Inn reopened in its new guise in 2019 and, after a difficult few years due to COVID restrictions, it feels as though it has found its mojo. An exceptional restaurant that is alone worth a trip to the East Neuk coastline.

The Kinneuchar Inn is a renovated 17th-century pub and restaurant serving seasonal British dishes in Kilconquhar, near Fife on Scotland's beautiful east coast. The kitchen is headed up by James Ferguson, while his partner Alethea Palmer oversees the front of house (Ferguson and Palmer were previously head chef and general manager of Rochelle Canteen respectively). It's a cosy place, with modest interiors and a buzzy atmosphere that further adds to the pub's appeal. It's somewhat remote, however, nestled in the East Neuk village of Kilconquhar, which perches on the shore of a loch with the same name. Produce is sourced primarily from the Balcaskie Estate, alongside a handful of other local suppliers.

Given the couple's pedigree, you won't be surprised to see St John wines on the roster, alongside an eclectic selection of French, Spanish and Italian bottles. Elsewhere, you'll find plenty of Scotch whisky to try, as well as local beers and ciders too. Those who prefer cocktails can enjoy the likes of negronis, bloody Marys and an enticing sour apple and rum number. 

The snack selection alone foreshadows the deliciousness to come, with entries like pigs head croquettes and plum ketchup, house charcuterie or Cape Wrath oysters with shallot vinegar. From there, many would describe the starters almost as mains in their own right, such as steamed Shetland mussels with chilli, garlic and white wine or grilled ox heart with beetroot, watercress and horseradish. 

For the main event, vegetarians are no afterthought here - you might see braised globe artichokes with farro, rainbow chard and Corra Linn. At the meatier end of the scale, meanwhile, options could include hare ragu with pappardelle and aged pecorino, beef bourguignon with mash, or a Belted Galloway steak for two. A seafood main, meanwhile, could be brill with white beans, braised leeks and chanterelles. Finish with a hearty dessert such as pear and sherry trifle or treacle tart with creme fraiche.