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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 : Tuesday, 24 July 2012

    Ross eats :: The Kitchin, Edinburgh

    To top off the culinary tour of Edinburgh, and also my birthday, we got a table at The Kitchin, restaurant of the adeptly named Tom Kitchin and somewhere that has been on my list since the first time I heard about his cooking. Having already proven my theory that the quality of ingredients in Edinburgh is awesome his theme of ‘from nature to plate’ which sees him use all the best of the local and seasonal produce I couldn’t see how this could be anything else than amazing, and thankfully I was not proven wrong...
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  1. 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...
    More from Scotland Eats Out: Sketch - London Breakfast Review »

  1. 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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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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