Recipes

About

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.

Warm puff pastry tart with goat's cheese, figs, olives and capers

Vietnamese pho soup

Feuillete of poached quails’ eggs with hollandaise sauce

Lobster Thermidor

Lamb and red pepper ragout

Roast hake with chorizo, chickpeas and coriander

Goulash and Spaghetti

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

Beef braised in red wine with Provençal vegetables

Poached fillet of beef with salsa verde

Pot-roast spiced shoulder of lamb with chorizo and pearl barley

Quince, muscat and apple compote

Salad of smoked trout with horseradish crème fraîche

Smoked monkfish with oyster mousse and cauliflower couscous

Middle Eastern spiced lamb kebabs

Venison with braised potatoes, celeriac and chesnuts

Partridge, haggis, neeps and tatties

Lamb kidneys with crushed broad beans, lemon and capers

Pizza with Jerusalem artichoke purée, spinach, pine nuts and spring onions

Simple fudge recipe

Brioche and butter pudding

Rosehip jam

Grilled asparagus with soft poached egg, balsamic and parmesan

Rosehip syrup

Pappardelle with shaved asparagus, broad beans, marjoram and pea purée

Autumn Eton mess

Partridge with Swiss chard, girolles, quince and chestnuts

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

Seared mackerel with chilli, cucumber, spring onion and coriander

Lemon sole grenobloise

Sausage and lentil casserole

Summer fruits in elderflower jelly with elderflower curd

Traditional Eton mess

Lamb tagine

Raspberry and lavender crème brûlée

Seared turbot with celeriac, brown shrimp, mussels and shellfish velouté

Scallop carpaccio with basil, coriander, mint and lime

Skate wings poached in miso and ginger with chilli and coriander

Warm salad of royal kidney potatoes with crisp pancetta, soft poached duck egg and avocado

Salted chocolate delice with coffee mousse and rum crème fraîche

Chocolate profiteroles

Salsify carbonara with confit pork cheek, crackling and chestnuts

Call Us - 01334 840206

A Public Statement Regarding Re-opening of The Peat Inn and the way forward

On 20^th March restaurants around the country were forced to close their doors as the country embarked on some of the hardest times many of us have ever had to experience. As we all gradually return to doing the things we have missed, there will understandably be some reservations about getting out and about in a safe manner. Here at The Peat Inn we are doing everything we can to safeguard our guests when they are with us while also ensuring our team feel comfortable and confident while at work.

Our main goal is to continue to offer a great guest experience in a relaxing environment while adhering to the government’s guidelines. We have always placed comfort and safety at head of all decisions and this is now more important than ever.

When visiting you may notice some changes we have introduced. We believe these steps will ensure all our guests can enjoy dining with us once again and our team can look after you with confidence.

We are hugely excited to be in a position to welcome you back to The Peat Inn. We trust the steps we have taken will reassure you that our restaurant remains a place you can always cherish and always trust.

Some of the new measures include:

Upon arrival in the restaurant all guests will be shown directly to their table
Tables have been spaced to allow social distancing
The bar and lounge area will also been used to provide additional spaced seating
A number of screens have been added at certain positions around the restaurant where necessary to provide additional separation
A one way system around the restaurant and a new temporary exit introduced for guests to minimise crossover and aid distancing
Protective screens in place at The Residence check in desk
Staff trained to ensure they know how to protect themselves and our customers when on site
Sanitisation points at the entrance to the restaurant and residence and also at points around the restaurant
Staff members will be equipped with own personal individual hand sanitiser as part of their uniform
Daily temperature screening for all employees before starting work
Disposable single-use menus, to reduce risk of touch contamination
Due to social distancing, we will be operating with fewer chefs in the kitchen, hence our menus will be shorter for the foreseeable future
In addition to the rigorous standards of hygiene which have always been maintained across the business, there will also be a programme of surface cleaning and sanitizing throughout the day

SAMPLE LUNCH MENU

3 COURSES £29.00 4 COURSES £38.00

F I R S T D I S H E S

Arbroath smokie cullen skink, soft poached egg, samphire and spiced Crail cauliflower

OR

Spring salad of Selina Cairns' goats curd, Crail asparagus, broad beans, lemon and mint

I N T E R M E D I A T E D I S H E S

Oysters Rockefeller from Islay

OR

Orzo Riostto with fresh peas, confit pork cheek and wild garlic

M A I N D I S H E S

Wild Scottish hake baked in paprika butter with Jersey Royals, courgettes, tenderstem broccoli and globe artichoke bouillon

OR

12 hour braised short rib of Scotch beef, Fife asparagus in a bone marrow crust, spinach gratin, potato beignets and red wine sauce

A N D T O F O L L O W

Baked vanilla & rhubarb clafoutis with clotted cream

OR

Lemon meringue tart with strawberry & red wine sorbet and Easter Grangemuir strawberries

Selection of Scottish farmhouse cheeses with chilli jam and honeycomb - £6 supplement

SAMPLE CHEF'S MENU

4 COURSES £48.00

Marinated sea bream, dressed Crail crab, lemon crème fraîche and Avruga caviar

Seared Shetland sea trout, poached Pittenweem langoustine, pink grapefruit and new season asparagus

Roast breast of wood pigeon, black pudding, Savoy cabbage broccoli, braised little gem, fresh peas and diable sauce

Chocolate & peanut delice with chocolate sorbet and milk chocolate mousse

Chef's Menu is available at lunch time only

Please inform a member of staff before ordering of any food allergies
Although carefully prepared, please note wild game may occasionally contain shot

SAMPLE DINNER A LA CARTE

3 COURSES £65.00 4 COURSES £75.00

FIRST DISHES

Fricassée of sweetbreads & chicken with smoked onion cream

OR

Spring salad of Selina Cairns' goats curd, Crail asparagus, broad beans, lemon and mint

INTERMEDIATE DISHES

Oysters Rockefeller from Islay

OR

Orzo risotto with fresh peas, confit pork cheek and wild garlic

MAIN DISHES

Wild Scottish halibut in paprika butter with jersey royals, courgettes, tenderstem broccoli and globe artichoke bouillon

OR

12 hour braised short rib of Scotch beef, Fife asparagus in a bone marrow crust, spinach gratin, potato beignets, creamed morels and red wine sauce

AND TO FOLLOW

Lemon meringue tart, roast rhubarb and rhubarb sorbet

OR

Croustillant of Easter Grangemuir strawberries, Strathearn cream cheese mousse, shortbread "1916" and strawberry & red wine sorbet

OR

Our selection of Scottish cheeses with chilli jam and honeycomb

SAMPLE TASTING MENU

6 COURSES £78.00

Current restrictions only allow a two hour dwell period therefore we will be serving a four course tasting until this restriction is lifted.

Salmon & horseradish rillette in mouli with citrus cured calamari, avocado purée and caviar

Crisp basil langoustines, maple glazed carrot, warm cucumber and satay sauce

Mosaic of chicken and sweetbread with beetroot & blackberry purée,

young beetroots and diable sauce

Honey glazed breast & confit leg of Scottish partridge,

savoy cabbage, sauerkraut purée and madeira jus

Marinated pineapple & mango with ginger, chilli & lemongrass sorbet and rose foam

Hot soufflé of Scottish bean to bar chocolate with coconut sorbet

Selection of Scottish farmhouse cheeses £9.50 supplement

This tasting menu is designed for the enjoyment of all the guests at your table
Please inform a member of staff of any food allergies before ordering

A Public Statement Regarding Re-opening of The Peat Inn and the way forward

On 20^th March restaurants around the country were forced to close their doors as the country embarked on some of the hardest times many of us have ever had to experience. As we all gradually return to doing the things we have missed, there will understandably be some reservations about getting out and about in a safe manner. Here at The Peat Inn we are doing everything we can to safeguard our guests when they are with us while also ensuring our team feel comfortable and confident while at work.

Our main goal is to continue to offer a great guest experience in a relaxing environment while adhering to the government’s guidelines. We have always placed comfort and safety at head of all decisions and this is now more important than ever.

When visiting you may notice some changes we have introduced. We believe these steps will ensure all our guests can enjoy dining with us once again and our team can look after you with confidence.

We are hugely excited to be in a position to welcome you back to The Peat Inn. We trust the steps we have taken will reassure you that our restaurant remains a place you can always cherish and always trust.

Some of the new measures include:

Upon arrival in the restaurant all guests will be shown directly to their table
Tables have been spaced to allow social distancing
The bar and lounge area will also been used to provide additional spaced seating
A number of screens have been added at certain positions around the restaurant where necessary to provide additional separation
A one way system around the restaurant and a new temporary exit introduced for guests to minimise crossover and aid distancing
Protective screens in place at The Residence check in desk
Staff trained to ensure they know how to protect themselves and our customers when on site
Sanitisation points at the entrance to the restaurant and residence and also at points around the restaurant
Staff members will be equipped with own personal individual hand sanitiser as part of their uniform
Daily temperature screening for all employees before starting work
Disposable single-use menus, to reduce risk of touch contamination
Due to social distancing, we will be operating with fewer chefs in the kitchen, hence our menus will be shorter for the foreseeable future
In addition to the rigorous standards of hygiene which have always been maintained across the business, there will also be a programme of surface cleaning and sanitizing throughout the day

SAMPLE LUNCH MENU

3 COURSES £29.00 4 COURSES £38.00

F I R S T D I S H E S

Arbroath smokie cullen skink, soft poached egg, samphire and spiced Crail cauliflower

OR

Spring salad of Selina Cairns' goats curd, Crail asparagus, broad beans, lemon and mint

I N T E R M E D I A T E D I S H E S

Oysters Rockefeller from Islay

OR

Orzo Riostto with fresh peas, confit pork cheek and wild garlic

M A I N D I S H E S

Wild Scottish hake baked in paprika butter with Jersey Royals, courgettes, tenderstem broccoli and globe artichoke bouillon

OR

12 hour braised short rib of Scotch beef, Fife asparagus in a bone marrow crust, spinach gratin, potato beignets and red wine sauce

A N D T O F O L L O W

Baked vanilla & rhubarb clafoutis with clotted cream

OR

Lemon meringue tart with strawberry & red wine sorbet and Easter Grangemuir strawberries

Selection of Scottish farmhouse cheeses with chilli jam and honeycomb - £6 supplement

SAMPLE CHEF'S MENU

4 COURSES £48.00

Marinated sea bream, dressed Crail crab, lemon crème fraîche and Avruga caviar

Seared Shetland sea trout, poached Pittenweem langoustine, pink grapefruit and new season asparagus

Roast breast of wood pigeon, black pudding, Savoy cabbage broccoli, braised little gem, fresh peas and diable sauce

Chocolate & peanut delice with chocolate sorbet and milk chocolate mousse

Chef's Menu is available at lunch time only

Please inform a member of staff before ordering of any food allergies
Although carefully prepared, please note wild game may occasionally contain shot

SAMPLE DINNER A LA CARTE

3 COURSES £65.00 4 COURSES £75.00

FIRST DISHES

Fricassée of sweetbreads & chicken with smoked onion cream

OR

Spring salad of Selina Cairns' goats curd, Crail asparagus, broad beans, lemon and mint

INTERMEDIATE DISHES

Oysters Rockefeller from Islay

OR

Orzo risotto with fresh peas, confit pork cheek and wild garlic

MAIN DISHES

Wild Scottish halibut in paprika butter with jersey royals, courgettes, tenderstem broccoli and globe artichoke bouillon

OR

12 hour braised short rib of Scotch beef, Fife asparagus in a bone marrow crust, spinach gratin, potato beignets, creamed morels and red wine sauce

AND TO FOLLOW

Lemon meringue tart, roast rhubarb and rhubarb sorbet

OR

Croustillant of Easter Grangemuir strawberries, Strathearn cream cheese mousse, shortbread "1916" and strawberry & red wine sorbet

OR

Our selection of Scottish cheeses with chilli jam and honeycomb

SAMPLE TASTING MENU

6 COURSES £78.00

Salmon & horseradish rillette in mouli with citrus cured calamari, avocado purée and caviar

Crisp basil langoustines, maple glazed carrot, warm cucumber and satay sauce

Mosaic of chicken and sweetbread with beetroot & blackberry purée,

young beetroots and diable sauce

Honey glazed breast & confit leg of Scottish partridge,

savoy cabbage, sauerkraut purée and madeira jus

Marinated pineapple & mango with ginger, chilli & lemongrass sorbet and rose foam

Hot soufflé of Scottish bean to bar chocolate with coconut sorbet

Selection of Scottish farmhouse cheeses £9.50 supplement

This tasting menu is designed for the enjoyment of all the guests at your table
Please inform a member of staff of any food allergies before ordering

VISIT US

The Peat Inn
Peat Inn, Near St. Andrews
Fife, Scotland
KY15 5LH

RESERVATIONS & BOOKINGS

Book a Table
Book a Room

DINING HOURS

Tue - Sat (Lunch)
12.30pm - 2pm
Tue - Sat (Dinner)
6.30pm - 9pm

OFFICE HOURS

Tue - Sat
9am - 6pm

Privacy Policy | Accessibility Statement | Website by mtc.

Book A Table

For bookings of 7 or 8 guests please contact us directly.

Children over 7 are welcome in the restaurant at dinner.
Children of all ages are welcome at lunchtime.

Call Now

01334 840206