Peat Inn’s Geoffrey Smeddle at the Chefs Taster Lunch
The Michelin-starred Peat Inn’s Geoffrey Smeddle is taking part in our Chefs Taster Lunch in an event aimed at showcasing local business and helping to provide bursaries for hospitality students at SRUC Elmwood Campus and Fife College.
Geoffrey will be cooking tartlet of pheasant, chestnuts, ewes milk cheese from Peat Inn with chorizo ketchup.
The lunch, offering great food and exceptional value, will take place at the Old Course Hotel, Golf Resort and Spa between noon-3pm on Sunday November 4th. Visitors will be able to see the chefs at work, and ask questions about their dishes, ingredients, and techniques.
The innovative event offers tickets for just £5 which can be used to try three dishes. Multiple tickets can be purchased, booking isn’t necessary, and entry is free. Children under 12 will be given free tickets for three dishes. There will also be free samples of artisan soft drinks and speciality coffee.
Taking part will be the Old Course Hotel itself, St Andrews Links, The Adamson, The Peat Inn, Playfair’s Restaurant, Kinnettles, Zest, Forgan’s, Mitchell’s Deli, Rogue, the Scottish Fruit Company, Fisher and Donaldson, The Tailend, The Newport, St Andrews Brewing Company, Macdonald Rusacks, Hotel du Vin St Andrews, and Bon Accord Soft Drinks. Support is being provided by SRUC Elmwood Hospitality.
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.