Tom Kitchin opened Edinburgh restaurant, The Kitchin with wife Michaela in 2006 on Leiths stylish Waterfront in Edinburgh. In January 2007, The Kitchin was awarded a Michelin-star making Tom the youngest ever Scottish chef proprietor to achieve one at the age of 29. Since then, the restaurant and chef Tom have received nationwide recognition with a number of accolades and awards which have included Best UK Restaurant in the Square Meal Awards (2011) and Observer Food Monthly Restaurant of the Year (2010), Four AA Rosettes (2010), AA Wine Award Scotland (2010), No. 2 in UK top 100 Best Restaurants by Eat Out Magazine (2009), a Caterer and Hotelkeeper (Catey) award for UK Newcomer of the Year (2008) and Restaurant of the Year, Scotland at the AA Centenary Awards (2008). Tom has continued to build his reputation for innovative cooking and The Kitchins philosophy From Nature to Plate , is a true reflection of Toms passion for the finest, freshest Scottish seasonal produce.
My connection with seafood
I am extremely passionate about using local, seasonal fresh seafood in my restaurant and at home. The reason I chose Edinburgh to open my restaurant was because of the wealth of amazing produce that can be found on our shores. I have worked in some of the top restaurants in the world across Europe and I just could not believe all of the wonderful fish and shellfish that would arrive every day - all from my home of Scotland.
Why sustainability is important to me
Most people might think that sustainable fishing, and responsible sourcing is an issue best left to the industry. However, we can all make a difference by breaking our habits and trying new things at home or in restaurants. I am passionate about celebrating what we have right on our doorsteps. The most commonly enjoyed seafood here in Scotland is still predominantly cod, salmon and haddock, caught in waters across the UK. Many are actually missing out on some absolutely incredible varieties of fish and shellfish that can be found locally, some of my favourites include sea bass, dab, Pollack or megrim. I believe we should be trying to keep more of our great produce here in Scotland; even small measures can go some way to improving sustainability. Trying some different, local and seasonal fish fresh from our Scottish shores can help, and you can discover some fantastic new flavours and recipes at the same time.