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from Great British Chefs

Partridge with Swiss chard, girolles, quince and chestnuts

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from Great British Chefs

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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from Great British Chefs

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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from Great British Chefs

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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from Great British Chefs

Simple fudge

Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious results. It's a vanilla fudge recipe everyone will enjoy.

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from Great British Chefs

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

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]

from Great British Chefs

Lamb tagine

Geoffrey Smeddle's aromatic lamb tagine recipe is simple to make and a fantastic way to enjoy cuts of lamb.

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