Man Behind the Chef: Geoffrey Smeddle

The  Staff Canteen

In association with


In the build up to The Staff Canteen Live 2017 - supported by Westlands, at ScotHot 2017, we are taking a closer look at the chefs who will be joining us on stage.

We dig a little deeper to find out what they are hiding under those chef whites – next up is Geoffrey Smeddle, co-owner of the Peat Inn, which retained its Michelin star in the Michelin Guide UK 2017.

Geoffrey Smeddle was studying history at university when he developed a passion for food. After spending a summer working in his aunt’s restaurant in France, Geoffrey returned to the UK to train at Westminster College.

Counting Herbert Berger and Chris Galvin among his mentors, Geoffrey marries classic French techniques with contemporary influences on his menus.

Geoffrey has been chef proprietor at The Peat Inn in Fife, Scotland for ten years earning a Michelin-star six years ago which he and his wife have maintained to this day. Geoffrey has also been sharing his knowledge and enthusiasm for cooking as a columnist for the Scottish Herald since 2004.

Geoffrey Smeddle
Geoffrey Smeddle

What item of food do you hate cooking?

I’m not crazy for handling raw liver or kidneys much but that’s about as close as I get to hating anything.

What food, if any, are you allergic to?


What’s your favourite ingredient to work with?

Anything that is just back into season having been unavailable for a while.

What’s your guilty pleasure food?

Chocolate, any quality, any time of day.

What three ingredients would you take with you to a desert island and why?

Impossible question! Lemons, chickens (for the eggs, not to kill, although I might succumb!) and I guess olive oil.

If you weren’t a chef what would you be?

Hard to know, possibly a writer or a teacher.

>>> Read more in The Behind The Chef series here

What radio station do you listen to in the kitchen?

Radio 1 in the mornings and Radio five live on Saturday afternoons for football but whatever is on. It always goes off for service of course!

What other kitchen would you most like to work in?

I would love to spend some time at Hedone.

Traditional cooking methods or modern techniques?

I don’t think they should be mutually exclusive, using both can strengthen a kitchen and its consistency.

Why did you choose to get involved with TSCLive?

I love doing demonstrations and having the opportunity to share knowledge.

>>> ScotHot takes place on March 15-16, 2017 and you can register now here 

>>> Read more about The Staff Canteen Live here

>>> Read more from The Staff Canteen Live 2017 at ScotHot here


In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 3rd February 2017

Man Behind the Chef: Geoffrey Smeddle