The Peat Inn

Geoffrey and Katherine Smeddle are now well and truly settled at this 300-year-old former coaching inn, which was put on the Scottish culinary map by David Wilson, who ran it for over 30 years. The white-washed building is now a smart restaurant with rooms, full of character on the inside. Service is relaxed, approachable and charming. The muted tones of the rooms are chosen from nature's palette and the tables are laid with crisp white linen and fresh flowers. Geoffrey's cooking is based around the wonderful local produce, and he is dedicated to supporting small producers and suppliers. The food is modern in focus and presentation, beginning with well-made canapés and amuse-bouche and finishing with an array of petits fours. A starter of foie gras and ham hock might be followed by main-course red mullet with chorizo, crushed ratte potatoes, and carrot and orange purée.

At junction of B940/B941, 6m SW of St Andrews
Nearest station: Cupar

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