Within six months, The Kitchin had achieved its first Michelin star. Since then the restaurant has enjoyed more success including awards for: Best UK Restaurant; Best Restaurant in Scotland; and five AA rosettes in the AA Restaurant Guide 2016.
The Kitchin
78 Commercial Quay, Leith, Edinburgh EH6 6LX
Opening hours: Tuesday to Saturday Lunch: 12.00pm - 2.30pm; Dinner: 6.00pm to 10.00pm
Tom Kitchin is one of the most successful chefs in Scotland. Brought up in rural Kinross-shire, Tom knew that he wanted to be a chef from the age of 13. He left Dollar Academy at 16 to pursue his dream of becoming a chef and worked at the local Lomond Country Inn while studying at Perth College. At 18, Tom carried out some valuable work experience at Gleneagles, before leaving his home in Scotland and heading to London.
Tom Kitchin
Credit - thekitchin.com
Whilst in London, Tom worked under Pierre Koffmann at his 3-Michelin starred restaurant, La Tante Claire. Koffmann, a hard task-master, remains a huge inspiration and mentor to the chef today. From his days working with Koffmann, Tom adopted the viewpoint of cooking what you want and what you love, which he has embraced in his own restaurant.
After working for Koffmann, Tom spent some time under other Michelin-starred chefs, honing his culinary skills and acquiring crucial experience. He worked for Guy Savoy in Paris and Le Louis XV, Alain Ducasse’s restaurant in Monaco. In 2006, he returned to Edinburgh and opened his own restaurant with his wife, Michaela.
The Kitchin
Within six months, The Kitchin had achieved its first Michelin star. Since then the restaurant has enjoyed more success including awards for: Best UK Restaurant; Best Restaurant in Scotland; and five AA rosettes in the AA Restaurant Guide 2017. The signature dish of the restaurant is rolled pig’s head with langoustines. An exciting time in The Kitchin’s calendar is the shooting season for game as Tom’s food philosophy largely centres around the idea of “nature to the plate”.
In fitting with Tom’s ethos, fresh, local, seasonal produce arrives at the restaurant daily with all butchering and filleting done in-house; nothing is wasted. Using his experience and training, Tom’s style is modern British cuisine influenced by French cooking techniques. The restaurant offers tasting menus that change regularly, showcasing the very best of seasonal Scottish produce.
Tom Kitchin’s fame, accolades and books
While he never intended to be a “celebrity chef”, Tom is now quite well known due to his television appearances. He has appeared on the BBC’s Saturday Kitchen and UKTV Food’s Market Kitchen. He has also competed in Great British Menu, as well as frequently joining the panel of renowned chef judges on MasterChef: The Professionals.
In 2012, Tom Kitchin received an Honorary Doctorate of Arts degree from Edinburgh Napier University for his contribution to Scottish food culture. As well as this, he has written three books.
The first, 'From Nature to Plate: Seasonal Recipes from the Kitchin', published in 2009 reinforces his food philosophy, hence the title. The second, 'Kitchin Suppers', published in 2012, offered a range of recipes for home cooking.
Tom’s third book ‘Meat and Game’ published in 2017 celebrates the high-quality produce available in the UK, and encourages people to cook more meat and game dishes at home.
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