- Telephone 01250 875358
- Opening times Tue–Fri 4–9.30pm; Fri/Sat noon–2.30pm, 6–9.30pm; Closed Sun/Mon.
- Food served Tue–Fri 4–9.30pm; Fri/Sat noon–2.30pm, 6–9.30pm; Closed Sun/Mon.
- Website littlesrestaurant.com
Brought up in a family of chefs and hospitality professionals, Willie Little was taught the tricks of the trade from an early age and quickly fleed off to the Outer Hebrides, Switzerland and Germany to hone his skills. Settling back in Crieff as a fish wholesaler (amongst other things), Wiillie opened Fish in Creiff, supplying the local area with a range of fresh fish and seafood. The opportunity then came along to open a restaurant, and with years of experience as a fishmonger, Willie felt Little's had to have a fish focus. The restaurant has gained a loyal clientele who appreciate the expertise of the kitchen team, who cook their fish just the way they want it. For those who don't fancy fish, fear not, other interesting meat and veggie dishes are on the menu.
One of the reasons Little's in Blairgowrie is so popular with locals is that it doesn't have the pretensions of the best restaurant for miles – behind the unassuming exterior is some determinedly mismatched furniture from antique sideboards to dowdy conservatory chairs. The other reason is that the food is terrific. Willie Little's long career as a fish wholesaler and as a chef who knows what makes a restaurant tick combine in a lengthy daily blackboard of fish dishes featuring seafood from Scrabster that comes directly not just here but to Little's fish shop Fish in Crieff, as well as a select number of top Central Scotland restaurants. As well as seafood: John Dory fillets in a saffron and mussel broth with squid ink pasta, perhaps, there are local game dishes, decent veggie options and a pizza menu that includes one topped with chorizo, black pudding, scallop and apple.
- Open since: 2009
Reviews & features
Asparagus farming in Scotland overcomes cold climate9 Jul 2012
One of Scotland's most specialist farmers talks about his delicate crops
When Sandy and Heather Pattullo began replacing their potato and cereal fields with rows of asparagus, few locals even recognised the new crop. Now asparagus is one of Scotland’s most eagerly awaited vegetables.