Every celebratory dinner is made just that extra bit special when a board piled with artisan cheeses is presented to the table after the main event, and Burns Night is no different. Once the haggis, neeps and tatties have been polished off and the last bowl of Cranachan has been cleared away, a few wedges of cheese are the perfect companion to a glass or two of whisky while dinner guests recite some of Robert Burns’ most famous poems.
Geoffrey Smeddle is head chef at The Peat Inn, in Fife, and takes Scottish cheese very seriously. The restaurant offers around twenty-five cheeses at any one time throughout the year for guests to choose from, all of them made in Scotland. Here are some of Geoffrey’s favourites.