The Restaurant opened in 2006 by husband and wife team Tom & Michaela Kitchin on Edinburgh’s stylish waterfront.
Dining at The Kitchin is relaxed but welcoming with the food in focus.The passion of Tom and Michaela, Maitre d’ Philippe and their entire team shine through in what they deliver; quality and consistency.
Awarded a Michelin star in January 2007, six months after opening, Tom Kitchin is constantly looking at exciting ways of improving and reinventing the Set lunch menu, Tasting and À la carte menus, with seasonal menus by being true to our local produce. Honest and simple: FROM NATURE TO PLATE.
SOMMELIER’S GUIDE TO GOOD TASTE
The Kitchin Sommelier has made a number of suggestions to accompany a variety of seasonal dishes. From the Riesling "Le Dragon" Josmeyer (Biodynamic) Alsace, 2005 to Syrah The Foundry, Cape of Good Hope 2003.
’The slick, modern cooking showcases a successful marriage of fresh seasonal quality Scottish produce and classical French techniques.’
AA RESTAURANT GUIDE 2008
Lunch or dinner in Your Kitchin
How about enjoying Tom Kitchin’s award-winning food in your home or your office? The Kitchin offers private dining bringing the restaurant food and wine to you with chef and waiting staff.
Drop us a note at info@thekitchin.com with your request and details, or call us at the restaurant on 0131 555 1755.
On request from our diners, we now offer our guests a few selected items available to purchase directly here on our site, including chocolate from award-winning Chocolatier Sebastian Kobelt.
Chocolates
The Kitchin's award-winning pastry chef Sebastian Kobelt, the World Chocolate Master finalist, has created a unique selection of hand-made top quality chocolates for our guests to purchase either at the restaurant or by mail order. The price includes postage & package within the U.K
Purchase
Gift Vouchers
The perfect gift for your family and friends can be purchased here.
Purchase
As we are now in early summer, the peas and broad beans are now on the menu at The Kitchin along with other green vegetables. The berries from the Blairgowrie area are fantastic this time of year and highlights in my summer cooking. The shellfish and fish this time of year is outstanding thanks to fantastic suppliers. I am especially enjoying the wild sea trout, the langoustine and crab at the moment, but am constantly changing the menu introducing new dishes and delights in season. I hope to see you at The Kitchin in the next few weeks!
Tom Kitchin
The philosophy of The Kitchin is ’FROM NATURE TO PLATE’. All the ingredients sourced for The Kitchin are pristine ingredients used to deliver superbly conceived dishes offering modern interpretations of classics alongside Tom Kitchin’s own innovative creations. Rest assured that all produce is seasonal, delivered daily to the restaurant
ensuring complete freshness thanks to fantastic relationship with carefully selected suppliers.
The Kitchin presents modern British cuisine influenced by French cooking techniques and an appreciation of the best ingredients available from Scotland’s outstanding natural larder.
Every month Tom will give you tips on ingredients, preperation, presentation and cooking along with one of this seasons recipes.
Tom’s tip of the month . . .
'The asparagus season in Scotland is short - only from middle of May until end of June"