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Chef Revelations: Geoffrey Smeddle, chef-proprietor, The Peat Inn, Fife

14 March 2013
Chef Revelations: Geoffrey Smeddle, chef-proprietor, The Peat Inn, Fife

What was your first job?
Squeezing orange juice in a city deli before delivering breakfasts to office workers

What's your favourite restaurant?

What's your favourite hotel?
Sala Samui on Koh Samui, Thailand

What's your favourite cuisine?
French

What flavour combinations do you detest?
Caraway seeds in bread

Are there any foods/ingredients that you refuse to cook with?
Really strong chillies

Who gave you the greatest inspiration? Westminster Kingsway college lecturers Bob Salt and Gerhard Moser. Anyone taught by them will remember them forever.

Describe your ultimate nightmare Waking up and discovering I am a banqueting chef. Respect to those guys. Where do you start?

Tell us a secret… I have a degree in history

What irritates you most about the industry? No-shows. Would you do that if you were invited to a friend's house? Do you have any basic manners?

When did you last eat a hamburger? We have homemade burgers every Saturday for staff lunch. Best meal of the (working) week.

Who would play you in a 
film about your life? Chuck Norris

What's your favourite drink? Guinness

What is your favourite prepared food product?
Fruit purées by Cap Fruits

Who would be in your fantasy brigade?
Canapés - Michel Roux Jnr; 
cold larder - Guy Savoy; hot larder - Phil Howard; veg - Yotam Ottolenghi; pasta - Vito Mollica (Four Seasons hotel, Florence); 
fish - Yannick Alléno (Cheval Blanc); lobster - Andrew Fairlie; sauce - Ian Scaramuzza (Hibiscus); pastry - Pierre Hermé; on the pass and the one liners - Chris and Jeff Galvin with Warren Geraghty

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