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Square Meal Review of The Kitchin ?

In the wake of some serious refurbishment and expansion, Tom Kitchin’s highly regarded Michelin-starred restaurant is back in business with a bang. The revamped package now comes with a new private dining room, a whisky snug and a temperature-controlled wine cellar – not to mention views of the kitchen from a specially designed window. Inside, there are hints of Scotland’s heritage (tartans, sheepskins, silver birch) and Kitchin’s “peerless cooking” is still founded on seasonal produce from native regional growers, producers and fishermen. “From nature to plate” is the mantra, and that translates into clever, complex ideas such as boned and rolled pig’s head served with roasted Tobermory langoustine and crispy ear salad, the renowned ‘rockpool’ of local shellfish and vegetables with shellfish consommé, boudin of Inverurie ox tongue or a selection of new season’s Highland lamb accompanied by red pepper pipérade, garlic purée and thyme sauce. To conclude, try the delectable strawberry and basil mille-feuille with basil ice cream. The chef’s “creative yet accessible” approach is much appreciated, as are his “simply brilliant staff”.


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  1. Published :

    Scotland Eats Out :: Scotland Eats Out: The Kitchin - Tasting Menu Review

    After a highly enjoyable Christmas lunch at The Kitchin, we decided it was time to make a visit for dinner and finally try the tasting menu. Unknown to us when we booked, we were going to be eating in a very different restaurant than that of our three previous visits.

    Tom and Michaela Kitchin took the bold decision to buy the premises adjacent to the restaurant and knock through the wall, to create a new dining room. Not only was the establishment doubling in size, it was getting a full makeover in the process. We both loved the old layout but were excited and perhaps slightly sceptical about seeing the new...
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  1. Published :

    Scotland Eats Out: Sketch - London Breakfast Review :: Scotland Eats Out: The Kitchin - Lunch December 2014

    Every year we get into the Christmas spirit in style and have a family lunch at The Kitchin. Having visited the restaurant for the last three years, we were filled with excitement for this years visit. Everything you need to know about The Kitchin can be found in our previous post. So let’s get straight into the action and have a look at what we had.

    This year it was rye breads with a blue cheese dip to enjoy while browsing the menu. The blue cheese dip had just the right strength and didn’t overpower the flavours of the rye breads...
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  1. Published :

    Dancing In High Heels :: Dancing In High Heels: THE KITCHIN, EDINBURGH

    After several visits up to Edinburgh and various recommendations, we finally had dinner at the The Kitchin, a former whisky bond located on Edinburgh's stylish waterfront. Opened in June 2006 and run by Tom Kitchin and wife Michaela, the food served is a harmonious unification of seasonal Scottish produce with a French style of cooking, showcasing their philosophy 'From Nature To Plate'.
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Tom Kitchin

Tom Kitchin served his apprenticeship at Gleneagles before learning the intricacies of classical French cuisine in a trio of three-star kitchens: Pierre Koffmann’s La Tante Claire, Guy Savoy in Paris, and Alain Ducasse’s Le Louis XV in Monaco. In 2006, he returned to his hometown of Edinburgh to set up The Kitchin with his Swedish wife Michaela. His ‘nature to plate’ philosophy also informs the cooking at his pub, the Scran & Scallie.

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