Michelin-starred since 2007, The Kitchin remains loyal to its ethos of creating exceptional dishes using the finest Scottish seasonal produce.
This review is taken from the current (2016) edition.
A decade of running his eponymous restaurant has brought Tom Kitchin celebrity status and a Michelin star. He remains unwaveringly committed to showcasing Scotland’s finest produce. That philosophy extends to a dining room, enlarged in 2015, boasting high-quality yet understated design features. A window looking into the kitchen reveals a focused team while waiting staff deliver efficient but discreet service out front to diners who may equally be enjoying the great value set lunch, fixed price dinner or à la carte. A map of Scotland tracing the provenance of ingredients arrives at the table, followed by an amuse-bouche which precedes an impressive dining experience. Dishes vary according to season but may typically include fish such as warm hake pâté with shellfish and watercress velouté, boasting flavours that explode in the mouth and linger beyond the final tasty morsel. Mains feature stunningly presented hare pithivier – golden pastry encasing rich meat, served with pumpkin sauce balanced by rhubarb’s acidity and the sweetness of roasted vegetables in red wine. Among the technically accomplished desserts is feather-light apple crumble soufflé and coffee in the bar area is a delightful finale.
- High point: Inspired Scottish dishes of the highest order
- Low point: Have to book well in advance if you want a specific time
- Notable dish: Pithivier of Borders hare served with pumpkin, roasted vegetables, rhubard and a red wine sauce
- Private dining: Up to 20 covers
- Provides: Vegetarian options (at least ¼ main courses), Gluten-free options, Wheelchair access, Free wi-fi
- Capacity: 75
- Largest group: 65-70
- Open since: 2006
- Number of wines sold by the glass: 50
- House wine: £31 per bottle
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