It’s great to see a new restaurant embracing the whole local eating ethos, and give us turnip munching do-gooders a chance to get our glad-rags on and celebrate. Last week we ate at the brand new Flaming Kilt restaurant in Kirkcaldy.
We had a fantastic meal of two delicious starters: Smoked Chicken Mousse, Grilled Asparagus with Hollandaise, followed by Fife Pork Chops with a rhubarb and rosemary chutney, and Sea Bass Fillets with pan-fried greens and fries.
It was great. The atmosphere was lively, the views over the Forth are spectacular and the food was fresh, seasonal, not over-complicated and well served.
We met Julian Mobbs, one of the owners who said, “I fell in love with the site for The Flaming Kilt because of its beautiful sea views and knew that it was the perfect location for a Scottish grill restaurant serving quality local produce at readily affordable prices. And given the abundance of farmers on our doorstep, there has been no difficulty in sourcing suppliers for our comprehensive range of grilled foods.
“We use all local Scottish ingredients where possible and are firm supporters of local farmers and fish merchants. Amongst our specialist suppliers at The Flaming Kilt are Puddledub Pork and Buffalo, Fletchers of Auchtermuchty and David Lowrie fish merchants.”
It’s not 100% Fife produce. But credit where it’s due – it’s better local sourcing than I’ve seen anywhere else. There are good strong vegetarian options and I reckon it’s well priced.
I can’t really recommend this enough – and no, we’re not on commission (!) To be honest this was the best meal I’d had in Fife in the past two years. Our compliments to Sharon Munro and her team, more news on the restaurant / deli plans as we have it.