Geoffrey Smeddle is often commended for his accomplished – yet wholly unpretentious – food. The chef has worked in prestigious kitchens around the world, and this collection of recipes in part reflects that with its wealth of influences and flavours.
From a one-pot Lamb tagine recipe to Vietnamese pho, there is no shortage of aromatic dishes from the around the world in this collection. There are plenty of dishes with a classic British influence, too – try his Partridge with Swiss chard, chanterelles, quince and chestnut recipe for a hearty seasonal dish.
The Peat Inn
Peat Inn, Near St. Andrews
Tue - Sat (Dinner)
6.00pm - 9pm
Tue - Sat
9am - 7pm
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