Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious…
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.
Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer
Quail Eggs Recipe With Puff Pastry & Hollandaise - Great British Chefs
Lamb and cumin burgers - Geoffrey Smeddle
Profiteroles Recipe - Great British Chefs
Geoffrey Smeddle shares a majestic partridge and chestnuts recipe, perfect for the colder months.
Beef cheeks are marinated in red wine and served with provencal vegetables in this sumptuously rich braised beef recipe from chef Geoffrey…