The Peat Inn

At the crossroads of a tiny village near St Andrews, this famous old coaching inn is run as a restaurant-with-rooms by owner/chef Geoffrey Smeddle and his wife, Katherine, the 'friendly' front-of-house. In three 'discreet' dining rooms (big windows, widely spaced tables), he serves local produce where possible in his 'honest, unpretentious' modern cooking (dishes like rillette of kiln-smoked salmon; roast cod, chorizo, artichokes, sage jus). Service is by 'keen young waiters'. Pre-dinner drinks are served in a sitting room. Accommodation is in suites in the adjacent Residence. Seven are on two levels, with a gallery living room. These have recently been refurbished and given new carpet and curtains, and a better shower in the marble bathroom. One visitor wrote of a 'pleasant' room, with 'good bed, fine view'. The continental breakfast, delivered to the room at an agreed time, has freshly squeezed juice, boiled eggs, ham, cheeses, a basket of toast and croissants, cheese. (DG)