Tom Kitchin

Food and Drink

Recipes: Michelin-star chef Tom Kitchin says patience is the key to a good barbecue

June 3, 2018

I really enjoy a good barbecue. Thanks to the recent weather there’s been a lot of people mentioning their love for barbecuing over the past few weeks and many are sharing their barbecue stories with me. I particularly enjoy the excitement that comes with a barbie and the garden smelling of charcoal. The flavour that a charcoal barbecue brings to the produce is hard to beat.

Food and Drink

Go wild with a garlic-based meals

April 4, 2016

At this time of year, wild garlic is at its very best and I'm using it in my cooking both at home and in my restaurant, The Kitchin. These wonderful, flavoursome herbs grow in abundance in spring. You can see them growing along river banks or in woodland, but you'll often smell them before you see them.

Food and Drink

A Sunday feast for families

March 7, 2016

With lots of special occasions coming up, there are plenty of excuses to gather family and friends for a great Sunday feast. I always think lamb is a great option - this leg of lamb is delicious when married with those traditional flavour combinations of fresh rosemary and lots of fresh garlic.

Food and Drink

Game, set and match

February 9, 2016

It's been a pretty cold and harsh January, and February looks to be starting off in the same way. This time of year can mean lots of staying at home, enjoying nights in with friends and family and staying warm, comfortable and cosy. Whether you're planning some weekend evenings spent at home with friends, or you're perhaps planning a Valentine's dinner, these recipes are perfect - hearty and comforting, but also impressive and absolutely delicious.

Food and Drink


December 10, 2015

The charity, Mary’s Meals, which provides life-changing meals to some of the world’s poorest children every school day, is calling on families to set one more place at the table this Christmas and get a little help from celebrity chef and Press and Journal food columnist, Tom Kitchin.

Food and Drink

Winter classics

November 23, 2015

Michelin-star chef Tom Kitchin takes us through some classic recipes for the winter months Coming up with a new dish always gets my heart racing and I love nothing more than trying fresh flavour matches inspired by nature itself. But there are still some classic recipes that are pretty hard to beat. Particularly at this time of year, when comforting, warming dishes are the preference, and lots of wonderful meat, game, shellfish and vegetables come into season.

Food and Drink

Tom Kitchin’s autumnal delights

October 12, 2015

For me, every new season brings with it a new energy - new ingredients to work with and new dishes to try. Although we're leaving behind the light, bright dishes of summer, there's something really comforting in the best of autumn - rich, earthy root vegetables, flavoursome game and lamb and meaty fish to be prepared with warming sauces or stews.

Food and Drink

Three cheers for beer

September 14, 2015

In recent years the craft beer industry has really exploded, and there are some incredible Scottish craft ales being produced. It's no longer seen as simply a drink, but also something to be enjoyed with a good meal.

Food and Drink

Sensational ceps

August 10, 2015

Michelin star chef, Tom Kitchin, sings the praises of one of nature’s finest ingredients, Scottish ceps Mushroom season is in full flow right now and over the last couple of weeks I’ve received deliveries of fresh from the ground mushrooms at my kitchen door, including golden girolles, popular wild velvet bolettes and large, meaty ceps.

Food and Drink

Berry nice recipes

June 15, 2015

Michelin-star chef Tom Kitchin recalls fond memories of berry picking and creates three wonderful dishes which showcase Scottish summer berries

Food and Drink

Tom Kitchin’s spring treats

April 13, 2015

The clocks have gone forward, and although there’s still a chill in the air, the lighter, brighter evenings and green shoots appearing mean it’s starting to feel like spring is finally on its way. For me, that means a whole host of fresh, new, seasonal ingredients arriving at my kitchen door in every shade of green.