Sunday, August 29, 2010

The Kitchin , Leith ,Edinburgh



Amuse-Bouche 1. Cheese Straws and Balls






Amuse-Bouche 2. Summer Courgette Soup



Saying hello to the Newhaven Live Lobster




Tartare of wild Salmon from Usan, served with diced apple and a lemon creme fraiche




Whole grilled lobster from Newhaven cooked Thermidor style, served with buttered samphire, sea spinach and sauteed squid



Rich Valrohna Manjari tart with Perthshire Rasberries and mint cream

Wine Consumed : HERMITAGE 'CHANTE-ALOUETTE' 2006 M.Chapoutier.


I have now eaten at The Kitchin four times , once in late 2007 , twice in 2008 and most recently on Thursday 19th of August 2010 , with my family (the pictures on this post are of what I ate on this day).

Every time with out exception I experienced world class cooking based on superbly sourced produce (most from Scotland's ample larder) coupled with first class service. All this in a relaxed , simple tastefully decorated restaurant.

Tom Kitchin is a great talent but he has also garnered a an impressive culinary education not only his many years with Pierre Koffman at Tante Claire , Royal Hospital Road ( he also returned to Tante Claire when it moved to the Berkeley ) but also Guy Savoy in Paris and Alain Ducasse's Louis XV in Monte Carlo.

I must have eaten Tom's cooking many times at Tante Claire and maybe even at Guy Savoy whilst he was there but at The Kitchin he is the man, and what a man , for me there is no better restaurant in the UK . I have not been as impressed with food in a restaurant in the British Isles since some of my early meals at Chez Nico , Tante Claire and the late Gunn Eriksen's, Altnaharrie Inn .

On this occasion it was a real pleasure to meet Tom for the first time and find a humble, charming individual who along with his brigade, produces perfectly executed and seasoned dishes.

My Tartare of wild Salmon from Usan, served with diced apple and a lemon creme fraiche was perfectly balanced and refreshing.

The whole grilled lobster from Newhaven cooked Thermidor style, served with buttered samphire, sea spinach and sauteed squid was really inspired with each ingredient perfectly seasoned and well - proportioned to create a superlative synthesis .

I finished a wonderful Rich Valrohna Manjari tart with Perthshire Rasberries which showed again that the brigade is strong in executing every course be it savoury or sweet.

The HERMITAGE 'CHANTE-ALOUETTE' 2006 from Chapoutier was sublime and served at the correct tempreture also worked well with my wife's Scallop starter and Turbot main.

The Kitchin’s sister restaurant Castle Terrace openeded on 14th July on Castle Terrace in central Edinburgh, with Chef and co patron Dominic Jack behind the stove. Edinburgh-born Dominic Jack who worked as a trainee with Tom at Gleneagles has followed a similar career path that has included L’Arpège and Taillevent in Paris. It seems that Tom Kitchin is expanding in a controlled and intelligent way , whilst spending most of his time in the Kitchen !

I'm already planning a long week end in Edinburgh.



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8 comments:

Oisin said...

Great post Dino, very fine food shots. Salivating here, must visit.

Gastro1 said...

Osh thanks for dropping by.

Great city for food and Leith itself has many places worth visiting.

Fiona Beckett said...

My goodness, Dino - that's high praise from you! It looks a wonderful meal. Will have to add it to my wish list!

meemalee said...

I am extraordinarily fond of Tom Kitchin as he seems like such a nice person - that he is such a stunning chef too is just the icing on the cake :)

amro said...

I'll definitely be visiting after this review. Thank you very much, Dino/.

Gastro1 said...

Fiona

My last meal there was lunch and it was really total pleasure.

meemalee Tom is not only nice but humble too

amro I hope you enjoy it as much as I did

Anna said...

What a beautiful blog. I'm definitively linking it to mine. Hope to know you better. Ciao from Liguria, Italy.

Anonymous said...

excellent points and the details are more precise than elsewhere, thanks.

- Thomas