Geoffrey Smeddle is an English Michelin-starred chef, classically trained in French style, who has been based in Scotland since 2003 and has become known as one the top chefs north of the border.
The Peat Inn
The Peat Inn, Collier Row, Peat Inn, Cupar KY15 5LH
Geoffrey was educated at Oundle School and studied at the University of Southampton. His career started out working at The Café Royal for Herbert Berger and later under Christopher Galvin, also in London. He has gained experience in a wide range of places and cuisines, including working overseas.
Geoffrey Smeddle
In June 2003 Geoffrey was appointed as head chef at the newly opened Étain in Princes Square in Glasgow, working for Sir Terence Conran.
This was Conran’s first destination restaurant in the UK that he had opened outside of London, and Geoffrey joined here from the Four Seasons Hotel in Chicago, where he used to be a senior sous chef.
The eatery received many accolades and much praise, including the Best Scottish restaurant in 2006 in the AA’s annual Restaurant of the Year awards and Geoffrey received the Best City Chef in 2005 at the Scottish
Through Geoffrey’s hard work, the restaurant has helped to improve Glasgow’s reputation for fine dining, which is often overshadowed by Edinburgh. He stayed in the role for three years until 2006 when he headed north of Glasgow to progress his career further.
The Peat Inn
Geoffrey moved to The Peat Inn in June 2006, running it as head chef and refurbishing the restaurant with rooms. Situated a short drive from the famous golf courses of St Andrews, the Peat Inn has consistently been rated as one of the top restaurants in Scotland, yet chef proprietor Geoffrey has managed to take it further still, winning a Michelin star in 2010 and holding it every year since.
The website describes the inn as “a beautiful 5 star Scottish restaurant with rooms”, which is indicative of the importance of food here and how it has become a leading Michelin-starred culinary destination in the North. A small and dedicated team helps to create a friendly atmosphere and give a family-run feel to the Inn. Lunch, dinner and tasting menus are on offer, as are packages including accommodation and breakfast in the Inn’s adjoining rooms.
Food style
Showcasing Scotland’s excellent fresh meat and seasonal raw produce and local ingredients in classical French style, with great attention given to presentation and an extensively developed wine menu.
Geoffrey Smeddle
Other interests
Geoffrey is also a regular contributor to the Sunday Herald and Herald Scotland, writing a weekly cooking column in which he has been sharing tips, secrets and recipes for the past 10 years.
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