Partridge with Swiss chard, chanterelles, quince and chestnuts - Geoffrey Smeddle
Warm salad of partridge, neeps and tatties
Sensational Scottish Dishes
Geoffrey Smeddle updates this British favourite - the Bread & Butter Pudding - using leftover brioche and a zesty custard.
British Food & Drink
Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious…
Lamb and cumin burgers - Geoffrey Smeddle
Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer
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.
Burns Night Recipes
Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious results. It's a vanilla fudge recipe everyone will enjoy.
Food & Drink
Whisky and Chocolate Dessert Recipe - Great British Chefs [Whiskey Ice Cream, whiskey cremeux, chocolate caramel tuile, coffee foam, streusel, chocoalte sugar stick, caramel sauce, chocolate sauce]
Geoffrey Smeddle's aromatic lamb tagine recipe is simple to make and a fantastic way to enjoy cuts of lamb.
Secondi - Agnello (Lamb)