Geoffrey Smeddle is the chef proprietor of The Peat Inn restaurant with rooms, by St Andrews, but his route into the hospitality industry had unorthodox beginnings, starting when he discovered a fascination for cooking while studying history at university. Upon completing his degree, he took his first kitchen position as a commis chef, working for a summer season in the famous wine village of Sauternes, France, in a small hotel then owned and run by his uncle and aunt. This experience confirmed his determination to become a chef.
Returning to London, he began training at Westminster college while also working in the hectic bustle of The Oriel Brasserie (now Colbert, operated by Chris Corbin and Jeremy King) and the five star surroundings of The Lanesborough Hotel. The experience taught him early on that his preference was for fine dining. He spent a further two years under Herbert Berger in the very classical surroundings of The Grill Room at The Café Royal while also cooking for the Forte family. There were contemporary influences later, under Chris Galvin at The Orrery, where Geoffrey was part of the team that won a first Michelin star for Conran Restaurants.
Geoffrey then joined Four Seasons Hotels and Resorts, working in London, Prague, Berlin and Chicago, as one of the company’s youngest Executive Sous Chefs. He left in order to re-join Conran restaurants, opening Etain in Glasgow, the company’s first restaurant outside London. It went on to be awarded The AA Restaurant of the year 2005
In June 2006, Geoffrey and his wife Katherine took over The Peat Inn. His classically based cooking, presented in an uncomplicated, contemporary fashion, has seen The Peat Inn gain a Michelin star and 7 out of 10 in The Good Food Guide. It is ranked number 32 in the Good Food Guide’s Top 50 UK restaurants and was named AA restaurant of the year 2011 . Geoffrey also continues to write the weekly cookery recipe column for The Sunday Herald newspaper, which he has done since 2004.