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Featured Chefs from Fife

Showcasing some of the best cooks Fife has to offer

We will have regular features on well known local chefs who are helping to put Fife and its food on the map.

Geoffrey Smeddle

This beautiful Michelin-starred Peat Inn restaurant with rooms near St Andrews is looked after by husband and wife team Geoffrey and Katherine Smeddle. Geoffrey was formerly head chef at Etain, Sir Terence Conran’s first destination restaurant outside London.

Now as chef proprietor at the Peat Inn he and his team in the kitchen focus on delivering modern cooking based on the finest local and seasonal ingredients.

At the Peat Inn, it is not just about the food. It is about the whole dining experience: the warm atmosphere in the restaurant, the extensive wine list of over 400 bins, and friendly elegant service.

As a result the multi-award winning Peat Inn is consistently one of the best restaurants in the UK, renowned for the use of fresh Scottish produce for more than 30 years.


Alan Matthew

Alan Matthew is the Executive Chef at Fairmont St Andrews, situated in the Home of Golf, Scotland.

He joined the award winning resort from his previous role at the Marriott Dalmahoy Hotel & Country Club in Edinburgh, where he was Executive Chef for 12 years.
With almost four decades 34 years of hospitality experience. He began his career as an apprentice at various luxury Scottish hotels.

He moved to London to become a Sous Chef at Tower Thistle Hotel and consequently The Regent Four Seasons. He then took on the role of Executive Sous Chef at the Mandarin Oriental Hyde Park Hotel.

After a very successful career in London, Alan returned to Edinburgh in 1997 to be the Executive Chef at the five star Caledonian Hotel.

He remained in this position before progressing to the Marriott Dalmahoy Hotel & Country Club, Edinburgh in 2000, where he maintained AA 2 Rosettes for 12 years.



Craig Millar

Leading Fife chef Craig Millar’s award winning restaurant, with its spectacular views over the Firth of Forth, continues the formidable reputation for excellence Craig has built over many years.

His own new venture Craig Millar at 16 West End, St Monans was recently named Restaurant Newcomer of the Year in the Catering in Scotland (CIS) annual awards.

Born and educated in Dundee, Craig started his career with Crest Hotels in Buckinghamshire before moving back north of the border.

Before starting up on his own Craig had a highly successful multi-award winning thirteen year partnership with Tim Butler at The Seafood Restaurant St Monans and later St Andrews.

Craig believes in using the very best available produce in the restaurant, and this is reflected in his award winning menu.

For example he has developed a valuable relationship with the National Trust for Scotland’s nearby Kellie Castle as he sources freshly grown premier fruit, vegetables and herbs from the garden.


Martin Hollis

is the Executive Chef at the five red star Old Course Hotel, Golf Resort & Spa in St Andrews.

 He oversees all of the resorts restaurants and dining, including the 3 AA Rosette-awarded Road Hole Restaurant, re-launched in 2012 as the 'Home of Scottish Cuisine'.

The first reserve in the 2013 Bocuse D'Or – the "Oscars for Chefs" - Martin has a long and distinguished career that sees him complete the 'Scottish golf hotel' triumverate with time at Turnberry, Gleneagles and now the Old Course.

Martin says: "St Andrews is a very special place. It is unique in its offering and, as the home of golf, attracts a level of interest from across the globe that is the envy of every golfing destination.

 "When you talk of golf, you think of St Andrews – so to be able to work as Executive Chef within such a hard working and dedicated team at The Old Course Hotel is a fantastic opportunity."

Golf has never been far from Martin's work, although he professes to "not playing enough" - but he remembers his arrival at Turnberry in 1978 when Sandy Lyle won The Open with genuine affection.

Martin, who hails from Sussex, explains: "I have been very fortunate to work with and be inspired by many wonderful people – and those early days in my career gave me my love of Scotland and passion for the best quality local and seasonal produce."

A member of the esteemed Academy of Culinary Arts as well as of the Federation of Chefs Scotland, Martin was enticed to The Old Course by the resort's reputation – at home and abroad – as well as by the "good young team" working in the resort's kitchens and restaurants.

"Our former Head Chef, Ross Marshall, is a great example of how the Old Course Hotel can develop raw talent to produce award-winning chefs.

“It is my intention to maintain and strengthen our apprenticeship programme to nurture such talent, develop their skillset and ensure the resort is renowned for creating the very best chefs in Scotland.


Eadie Manson

Television chef Eadie Manson  is part of a dedicated team at Fife College

Award-winning Eadie had his first success when he won the title of Scotland and Ireland Young Chef of the Year, and he has since gone from strength to strength. 

He worked with the Scottish Junior Culinary team from 2002 – 2006 and was a member of the main team that won the World Championships at Expogast 2002. 

Eadie’s skills and lively personality led to his regular appearances on the UK Food Channel’s ‘Great Food Live’, and he has featured on the ITV show ‘Daily Cooks’, and on ‘Market Kitchen’.

He also filmed ‘Half Time’ bites adverts shown on STV to coincide with the World Cup. 

Eadie has also demonstrated at the BBC Good Food Show in Glasgow, and has worked alongside Quality Meat Scotland to deliver training demonstrations at Jordanhill University. 

Recently he worked at the Dundee Flower and Food Festival with whisky experts from The Famous Grouse Experience in Crieff .

"As chefs we sometimes take Fife for granted. Across the board Scotland has one of the world’s best natural larders and Fife is no exception to this. 

"In Fletchers and Puddledub we have two local suppliers who produce award winning venison, buffalo and pork.

"We have a multitude of farmers who produce great seasonal soft fruits - for example Blacketyside and Cairnie - and the orchards of Newburgh give us wonderful apples and plums."

We still have shellfish, particularly top quality langoustines landed in Pittenweem, and creel-caught lobsters and crabs.

"Anster Cheese is an upcoming local cheese which has a great depth of flavour, and many uses.

"This is not to mention some of the great farms where local produce is grown and sold, for example Pillars of Hercules organic farm, and Ardross Farm, to name but a couple. 

"As a chef I feel very fortunate to live and work in Fife and get the opportunity to cook and eat our great local produce."


Jenny Thomson – Courses for Cooks

Courses for Cooks is owned and run by Jenny Thomson.  A cook and chef for over 20 years, Jenny trained at the renowned Leiths School of Food and Wine, London.  She practiced her art working as a private cook in Scotland, France, Canada and the United States, coming back to Scotland to work as a chef in St Andrews.

After marrying into the Thomson family, she took over the running of the Butterchurn a small farm shop and milk bar in West Fife.  In partnership with her husband, Jenny transformed the business over the next 15 years from a small seasonal business to a year round destination restaurant serving fresh home cooked food and home baking with a food and craft centre dedicated to promoting Scottish food and craft products.

Jenny is passionate about good, seasonal home cooking produced with the minimum of fuss and maximum flavour using the fresh bountiful produce of Scotland.

All of the cookery courses are designed to be fun, informative and inspiring.  They cater for complete beginners to competent cooks, male or female.  Cookery courses are held in my kitchen over one day for a minimum of two and maximum of four people at any one time, giving plenty of opportunity for one to one attention.  Courses can be tailor made to specific days and requirements if necessary.

Demo and Dine is an alternative lunch time dining experience for groups of up to ten people.  The day starts at 10.30am with coffee and a homemade bite to eat, followed by the demonstration and then lunch, dining on what has been demonstrated.  Demo and dine days can be tailor made to specific days and requirements if necessary.


Ian MacDonald

Ian Macdonald, executive chef for the St Andrews Links, is responsible for the culinary experience in all three clubhouses that service the seven links courses in St Andrews.

He is vice president of the Federation of Chefs Scotland, and a former team member and manager of the Scottish culinary team which enjoys a top twelve rating in the world culinary championships.

He has competed successfully and also judged in numerous culinary competitions both at home and abroad.

His judging roles include Scot Hot, where he is one of the senior judges in the live theatre, and cold display at the Scottish culinary championships

Ian started his formal training with British Transport Hotels (BTH) at the Station Hotel in Inverness.

Many top chefs in Scotland, and indeed across the world, trained with BTH as it was recognised as one of the best formal training schemes in the world at that time.

After finishing his four year apprenticeship Ian spent time at the five star Atlantic Hotel in Hamburg, working as part of a team of 12 pastry cooks

Ian returned to Scotland as Sous chef in the Pompadour restaurant at the Caledonian Hotel Edinburgh.

Since then he has been Sous chef at Gleddoch House on the banks of the Clyde near Glasgow, and Head chef at its sister hotel Houstoun House near Edinburgh

More recently Ian spent 7 years as Executive chef at the Hilton Dunkeld Resort in Perthshire, and worked at the privately owned Balbirnie House Hotel in Fife before joining the St Andrews Links Trust.




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