This recipe for a simple but classic syrup from Geoffrey Smeddle is delicious on blue or hard cheeses, as well as being a good friend for waffles and ice cream. This easy syrup recipe was developed by the chef for the Sunday Herald. Be sure your jars are well-sterilised so that the syrup will keep well, particularly if you plan on giving some jars to friends and family.
Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.