The eclectic cheeseboard at Geoffrey Smeddle's The Peat Inn is an homage to the fantastic varieties found throughout Scotland. We take a look at twenty-five of the best varieties, perfect for serving on Burns Night.
A rich gluten free carbonara recipe from chef Geoffrey Smeddle, where the traditional pasta is replaced with salsify ribbons. Topped with a confit pork cheek, this is a delicious winter carbonara recipe.
Pot-roast spiced shoulder of lamb with chorizo and pearl barley
This homely pot-roast lamb recipe, developed by chef Geoffrey Smeddle as a contribution to the Sunday Herald, carries a dynamic flavour thanks to the warming spice mix rubbed onto the meat. The underrated pearl barley is combined with chorizo to form a potent partnership with the lamb.
Venison with braised potatoes, celeriac and chesnuts