Man Behind the Chef: Geoffrey Smeddle
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.
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?
None.
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.
{{user.name}}