Michelin Star Chef Geoffrey Smeddle creates a Scotch Beef with bone marr...

Michelin Star Chef Geoffrey Smeddle creates a Scotch Beef with bone marr...

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

Brioche and butter pudding

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 braised in red wine with Provençal vegetables

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.

Best Cheeses for 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.

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

Venison with braised potatoes, celeriac and chesnuts

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

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.

Salsify carbonara with confit pork cheek, crackling and chestnuts

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.

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.

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.

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