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Brioche and butter pudding

Geoffrey Smeddle updates this British favourite - the Bread & Butter Pudding - using leftover brioche and a zesty custard.

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Scotland’s finest: the 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.

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Salted chocolate delice with coffee mousse and rum crème fraîche

Not sure about health.....CERTAINLY for HAPPINESS !!! : Salted chocolate delice with coffee mousse and rum crème fraîche - Geoffrey Smeddle

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Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote - Geoffrey Smeddle

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Whisky and chocolate cremeux with whisky ice cream, coffee and caramel

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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

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Salted chocolate delice with coffee mousse and rum crème fraîche

Geoffrey Smeddle shares a truly sublime chocolate delice recipe which contains an energetic combination of chocolate, rum and coffee

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Roast hake with chorizo, chickpeas and coriander

This hake recipe from Geoffrey Smeddle combines the mild flavour of hake with salty chorizo and earthy chickpeas - a great roast hake recipe

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