The Michelin-starred Peat Inn’s Geoffrey Smeddle has worked some more of his famed culinary magic for the “Savour St Andrews” Chefs Taster Lunch on November 5.
Building on the success of last year’s event, the lunch is a finger buffet style journey involving a number of top chefs and acclaimed local establishments – and part of the proceeds will go towards bursaries for hospitality students at SRUC Elmwood Campus and Fife College.
The lunch will take place in the Hall of Champions at the Old Course Hotel, Golf Resort and Spa, and visitors will be able to see the chefs at work, ask questions, and hear about their dishes, ingredients, and techniques.
Chef/proprietor Geoffrey’s dish is soft Baldinnie quail egg, mushrooms compote, trompettes, Parmesan chips and brown butter hollandaise sauce
Other businesses taking part will be the Old Course Hotel itself, St Andrews Links,The Adamson, The Seafood Ristorante, Playfair’s Restaurant, The Tayberry, Zest, Jannettas Gelateria, Forgan’s, the Scottish Fruit Company, Fisher and Donaldson, Rufflets Country House Hotel, The Tailend, The Newport, Hotel du Vin St Andrews, The Doll’s House and Bon Accord.
The innovative event on November 5 offers tickets for just £5 which can be used to try three dishes, samples of artisan soft drinks, or speciality coffee.
Multiple tickets can be purchased on the day, and booking is not necessary. Children under 12 will be given free tickets for three dishes. The event will run from 12 noon-3pm.
There will also be music from the popular University of St Andrews student-based A Cappella group The Accidentals.
Geoffrey Smeddle – The Peat Inn, consistently one of the best restaurants in the UK, is owned by award winning chef patron and food columnist Geoffrey Smeddle and his wife Katherine. Since 2006 they have been successful in building on the very fine reputation of one of Scotland’s most cherished destinations, continuing a 250 year tradition of offering hospitality in a building which began life as a coaching inn and now has eight adjoining luxury suites. The AA 5-star Restaurant with Rooms has been Scottish Restaurant of the Year, and Geoffrey was named Chef of the Year 2010. Geoffrey and his team focus on delivering a seasonal menu of outstanding Scottish ingredients, sympathetically handled, to ensure dishes of terrific flavours and striking presentation. This modern cuisine, based on classical techniques, has earned numerous awards, including a coveted Michelin star, a grade of 8 out of 10 in The Good Food Guide as well as a position of 22 in the guide’s top 50 UK restaurants.