Geoffrey Smeddle updates this British favourite - the Bread & Butter Pudding - using leftover brioche and a zesty custard.

Brioche and butter pudding

Geoffrey Smeddle updates this British favourite - the Bread & Butter Pudding - using leftover brioche and a zesty custard.

The eclectic cheeseboard at Geoffrey Smeddle's The Peat Inn is an homage to the fantastic varieties found throughout Scotland. We take a look at twenty-five of the best varieties, perfect for serving on Burns Night.

Best Cheeses for Burns Night

The eclectic cheeseboard at Geoffrey Smeddle's The Peat Inn is an homage to the fantastic varieties found throughout Scotland. We take a look at twenty-five of the best varieties, perfect for serving on Burns Night.

Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer

Brioche and butter pudding

Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer

Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious…

Simple fudge

Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious…

Quail Eggs Recipe With Puff Pastry & Hollandaise - Great British Chefs

Feuillete of poached quails’ eggs with hollandaise sauce

Quail Eggs Recipe With Puff Pastry & Hollandaise - Great British Chefs

Profiteroles Recipe - Great British Chefs

Chocolate profiteroles

Profiteroles Recipe - Great British Chefs

Geoffrey Smeddle shares a majestic partridge and chestnuts recipe, perfect for the colder months.

Partridge with Swiss chard, girolles, quince and chestnuts

Beef cheeks are marinated in red wine and served with provencal vegetables in this sumptuously rich braised beef recipe from chef Geoffrey…

Beef braised in red wine with Provençal vegetables

Beef cheeks are marinated in red wine and served with provencal vegetables in this sumptuously rich braised beef recipe from chef Geoffrey…

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