Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer

Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer

Beef cheeks are marinated in red wine and served with provencal vegetables in this sumptuously rich braised beef recipe from chef Geoffrey…

Beef cheeks are marinated in red wine and served with provencal vegetables in this sumptuously rich braised beef recipe from chef Geoffrey…

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.

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.

Try this succulent pork dish with crispy bonbons from chef Geoffrey Smeddle, chef-proprietor of The Peat Inn in St. Andrews, Scotland.

Try this succulent pork dish with crispy bonbons from chef Geoffrey Smeddle, chef-proprietor of The Peat Inn in St. Andrews, Scotland.

A beautiful game recipe from chef Geoffrey Smeddle, with pan-fried venison loins and an earthy celeriac and chestnut purée.

A beautiful game recipe from chef Geoffrey Smeddle, with pan-fried venison loins and an earthy celeriac and chestnut purée.

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.

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.

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.

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.

Quail Eggs Recipe With Puff Pastry & Hollandaise - Great British Chefs

Quail Eggs Recipe With Puff Pastry & Hollandaise - Great British Chefs

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