The Kitchin on Leith's waterfront is showcasing Chef Tom Kitchin's unique marriage of seasonal Scottish produce with the classical French technique he has mastered working alongside some of the world's greatest chefs.
Owned and managed by Tom and Michaela Kitchin, The Kitchin features a menu which emphasises the freshest seasonal ingredients in a menu which celebrates the restaurant's philosophy: From Nature to Plate.
Edinburgh born Tom Kitchin spent more than a decade alongside some of the world's most famous chefs, including five years working with Pierre Koffman in the 3-star Michelin La Tante Claire. Kitchin also worked in the 3-star Restaurant Guy Savoy in Paris and spent two years at Alain Ducasse's Louis XV restaurant in Monte Carlo.
"From the moment we first considered opening this restaurant, we were totally committed to using only the freshest, seasonal produce, locally sourced wherever possible." In the lead up to the restaurant's opening, Tom and Michaela have scoured the country, finding suppliers for fresh, seasonal produce. For instance, after several visits to the West Coast, they have arranged to purchase langoustine direct from a local supplier, to reduce costs and guarantee freshness.
In summer look for fresh vegetables, chilled soups, scallops and langoustines. Winter will see Scottish game such as venison, pheasant, grouse, while spring will of course feature lamb.
"We are never going to serve asparagus in December, or other out of season food which is flown in from the other side of the world. Scotland has more or less everything we need – mushrooms, berries – food that we know where it comes from," Kitchin says.
He adds that every item on the menu arises from the quality of the ingredients, and he is emphatic that everything is made from scratch in the restaurant. "This is a chef's restaurant, and anyone coming here for a meal has a right to expect it will have been prepared by the chef."
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