Smeddle is renowned as a food writer and columnist, highlighting seasonal produce. Alongside his grounding in classical technique, he has worked in a number of locations around the world - including a stint at the renowned Four Seasons Hotel in Chicago.
Since taking over The Peat Inn in 2006, Smeddle has transformed it into a Michelin-starred top culinary destination (and place to stay - it was nominated ‘Scottish Restaurant With Rooms of The Year’ in 2009). At The Peat Inn, Smeddle aims to produce ‘refined, technical, studied and meticulous but substantial dishes, founded on great raw materials’, with emphasis on provenance and seasonality.
His experience of working worldwide leads to innovative pairings of local ingredients with more far-flung flavours, though classic techniques also present themselves in refined fashion in Smeddle’s dishes – and better yet, as The Independent commended, ‘The Peat Inn steers clear of the over-posh, gussied-up touches that can make fine-dining in the countryside an ordeal.’
Smeddle’s work surely represents the zenith of down-to-earth cuisine that’s haute but not haughty.