The food at The Peat Inn is sublime, as you would expect from somewhere awarded 1 Michelin Star and 3 AA Rosettes. The inn is run by husband and wife team Geoffrey and Katherine Smeddle. Since taking over in June 2006 they have ensured that the Peat Inn's long standing and wide reaching reputation for superb dining is not only safe, but has been given a distinct twist which brings to bear Geoffrey's passion for modern cooking using the finest local and seasonal ingredients, with the resulting dishes served in a deceptively simple way. You can read our hotel review for the Peat Inn here.
Customers regularly travel from considerable distances to dine at the Peat Inn. When you have enjoyed a meal here you can easily see why: though the Inn's popularity also means you should not set off without a booking. Intending customers should also be aware that the inn is completely closed on Sundays and Mondays, apart from the occasional function or special event. This allows the team a chance to recharge their batteries and ensure their high standards can be maintained long term. There may also be periods of closure in January and November.
Both lunch and dinner are served. Those lunching can choose between an à la carte three course menu and a daily changing menu of the day.
Your dinner experience begins when you enter the reception lounge where you are served an aperitif while you choose from the à la carte three course menu or the daily changing dinner menu, or mix and match between them. You may also opt instead for the six course tasting menu, with or without accompanying wines. Speaking of wines, the list available includes over 400 bins, served by expert staff happy to advise on the best choice to suit your food.
Once you have moved through to the dining room, you are served an amuse bouche. In our case this was a fennel and mussel voloute whose beautiful flavours were an indication of what was to follow. What did follow were starters of a "warm salad of wood pigeon with crisp pork belly", and "home cured salmon and Anstruther lobster": both outstanding. Main courses of "seared rib eye and slow braised thick rib of beef with Jersey Royals, glazed onions and red wine sauce" and "roast rump and confit breast of Peelham Farm outdoor-reared veal, caponata and shallot jus", were, if possible even more impressive. And for sweet the "lemon tart, yoghurt foam and fresh mango" had us running out of superlatives. Meanwhile the wide choice available from the cheese trolley was being backed up by helpful advice to give one of the best cheese courses we can remember. The experience concludes with coffee and petits fours back in the lounge.
Breakfast at the Peat Inn is described as "Continental" and is served in your room. Those who feel a breakfast in Scotland has, almost by definition, to include large quantities of fried food, are in for a revelation. The Continental breakfast on offer at the Peat Inn is absolutely superb. Service in the rooms is possible because of their lounge areas, and the aim is to provide a fully relaxing experience, removing the need to leave your room and face the world for breakfast.
Boiled eggs combine with home made toast and croissants; ham or cheese; the freshest of fresh fruit salads and fruit juices; yoghurts; home made preserves; and tea or coffee. The experience, in your own lounge, is a delightful one, and the end result is a breakfast that sets you up for the day extremely well. You can read our hotel review for the Peat Inn here.