GOSSET CELEBRIS
Voted in the top 6 establishments in the UK for our selection of Champagne.

 

ur neighbours who give people directions to us!

 

ur wonderful suppliers especially those who trap the local food before it finds its way out of the country so we keep the best for our customers - AA beef, lobsters, loganberries, grouse, scallops. We buy everything locally - suppliers come to us - sole, halibut, turbot and monk landed at Pittenweem, lobsters from Anstruther, scallops and mussels specially brought from the west coast.

 

rance - we are in love with it - and go every November to eat, drink and be inspired.

 

an Duncan, a local farmer, who is a great 'shot' - keeps us supplied with pigeon, partridge, wild duck, and even roe deer, woodcock and teal.

 

ur network of friends is enviable. The rich soil of NE Fife has spawned a canny flush of smallholders who have been marshalled into fulfilling most of our demands for fresh vegetables, salad leaves and soft fruit. The ace in our pack is the academic gentlemen with an unusual nose for truffles!

 

ur staff - they are almost our family and this bond will ensure the longevity of Peat Inn.

 

ur special affinity/bond with Georges Blanc at Vonnas in France, a French chef who has inspired us and after whom we named our cat 'Georges'. (There are unconscious echoes of Blanc in the high backed chairs, tapestries and beams at the Peat Inn)

 

nd most of all - our customers.

 

hat David does often very simply yet stunningly effectively, with all these wonderful 'ingredients', raises the whole experience to a higher plane.

While he's a self confessed Francophile, it is very much a French influence in the 'doing of his own thing' - he couldn't find the same inspiration in England - his great strength is in single minded use of wonderful Scottish supplies.