The Peat Inn

THE PEAT INN is a destination restaurant with a warm welcome and a reputation that extends well beyond Fife. Situated just 6 miles from the famous golfing and university town of St Andrews, The Peat Inn has been a food lover's institution for many years and, as of last year, is now owned and run by Chef and food columnist Geoffrey Smeddle and his wife Katherine.

The husband and wife team took over the iconic 5 star Scottish restaurant with rooms from previous owners David and Patricia Wilson in June 2006. David and Patricia built up the reputation of The Peat Inn over three decades, transforming it from an isolated rural pub into a culinary retreat. Geoffrey and Katherine adopt a similar philosophy and approach to their predecessors, which has already won over long-standing regulars and reignited interest from those who appreciate good food, fine wines and a warm welcome.

Geoffrey uses local seasonal produce combined with a classical French training, to create an imaginative and exciting menu, reflecting the best of Scottish ingredients. Prior to taking over the Peat Inn, Geoffrey was Head Chef at Sir Terence Conran's étain restaurant in Glasgow, where he won Best City Chef 2005 in the Scottish chef awards and the restaurant was also awarded Restaurant of the Year 2005-6 in the AA Restaurant Guide.

A few steps from the restaurant lies The Residence providing luxury accommodation in eight luxurious suites, each individually styled, with en-suite marble bathrooms and views over the private gardens and surrounding farmland. Seven of these suites are split level, with a separate sitting room area upstairs, away from the bedroom. The Peat Inn captures the best of small country house hotels but with an unpretentious atmosphere.

In autumn of 2006 The Peat Inn was awarded 5 stars by VisitScotland as a restaurant with rooms, is one of Joanna Blythman’s choices in a list of the top seasonal restaurants in Scotland and is also one of the AA’s Top 200 rated hotels. The Peat Inn is about the whole dining experience: the warm atmosphere in the restaurant, the extensive wine list on offer and the friendly elegant service.

Dishes at the Peat Inn might include terrine of duck confit and foie gras with homemade toasted brioche; Anstruther lobster with lime, vanilla and mango; Roast monkfish with oxtail tortellini; Daube of beef with parsnip puree and glazed onions; warm milk chocolate and hazelnut fondant with espresso ice cream. http://www.thepeatinn.couk/