The Peat Inn

Smart, classy and alluring, The Peat Inn does tweed curtains, low beams and log fires better than just about anyone. Indeed, it’s become an iconic Scottish destination, beloved by its many admirers and a source of delight for newcomers who stumble upon the place.

Chef/proprietor Geoffrey Smeddle’s Michelin-starred cooking has certainly raised the bar in these parts, and his commitment to seasonal produce is as unwavering as ever. His ever-changing menu might open with a complex dish involving roast veal sweetbread and breast of East Neuk wood pigeon with purple asparagus, smooth liver parfait, and smoked almond dressing, while mains could run from lemon sole with poached surfer clams, Jersey royals, spring onions, parsley purée and wild herbs to honey-glazed breast of Gartmorn Farm duck accompanied by shallot-braised potatoes, fresh peas, Wye Valley asparagus and morel sauce.

Desserts such as hot strawberry soufflé with strawberry and red wine sorbet and vanilla madeleines also shine brightly. Wines are out of the top drawer, while service is formal and expert – but never stuffy. In short, it’s all about quality. 

The Peat Inn, near St Andrews, is led by chef proprietor Geoffrey Smeddle. A talent who focuses on the thoughtfulness and originality of each dish, using a calm and questioning approach, Geoffrey leads the kitchen team in their articulate craft of cooking – done so well that The Peat Inn has held a Michelin star since 2010.

Lunch is served on Fridays and Saturdays, with your option of three or four courses, or a tasting menu. First dishes include a tartare of wild Caingorm venison fillet with Jerusalem artichoke panna cotta, a paprike dressing and sherry vinegar jelly. There's usually only one intermediate course, like the roast red mullet with scallop boudin, sea leeks and langoustine veloute. You'll have the choice of a few main dishes, which could be a North Sea hake with salsify tagliatelle, or duck breast glazed in spiced honey. To finish things off, enjoy a hot apple souffle with brown butter madeleines, or a rhubarb and stem ginger custard tart.

At dinnertime, enjoy a first course of puff pastry feuilleté with Baldinnie quail eggs, Jerusalem artichoke, smoked hollandaise and winter truffle, or the sweet and sticky treacle cured Loch Duart salmon with potato royale, cauliflower purée, a coriander and mint relish, smoked eel, cucumber and avruga caviar – both a scrumptious way to start. Then, enjoy a lasagne of ox cheek and bone marrow with parsley purée and parmesan cream, followed by wild halibut baked in lime and seaweed butter, with salsify tagliatelle, potato beignets, confit fennel, sea herbs and vermouth velouté. To finish off, enjoy a hot blood orange and Grand Marnier soufflé, or the ginger custard with poached new season rhubarb, brown sugar and oat streusel.