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.
Geoffrey Smeddle's rosehip jam recipe requires a fair amount of preparation but is well worth the effort, the apple and and citrus flavours come through beautfully. Serve on hot buttered toast for a divine start to any morning.
Salad of smoked trout with horseradish crème fraîche