The Kitchin

Tom & Michaela Kitchin’s collective CV is as glittering as they come, so it was no surprise that their Edinburgh restaurant picked up a Michelin star within a year of opening (back in 2007). Part of an old converted warehouse, the aptly named Kitchin is an informal space with fairly basic furnishings & no tablecloths, the focal point being a large window into the kitchen – allowing diners to see the chefs in action. The cooking emphasises fresh, seasonal ingredients (a winter game ‘board’ could offer grouse, ptarmigan & teal), although there’s real craft & complexity about the results. Razor clams come stuffed with diced vegetables, chorizo & lemon confit or there could be halibut – crisp on the outside, translucent within – served on a ragoût of cocoa beans & shellfish, while desserts could include an exquisite pistachio soufflé be teamed with equally exquisite pistachio ice cream.