The Kitchin, Edinburgh, 9/21/17

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exterior

The Kitchin is divided into several dining rooms with one having a large window into the very active kitchen.  Tables are good-sized and nicely spaced, which makes the noise level very tolerable despite being totally full of happily talking people.  The decor is very natural with lots of wood and stone and the menu strives to use only quality local products – they have a map showing where the various ingredients are from and many arrive within 16 hours of being harvested.  I’m wondering if some local sheep farm provided the fuzzy covers for the fun purse stools.  They have been open for 11 years, opening in 2006, and received their first Michelin star after just one year.  Service is attentive and friendly and willing to go into as much detail about the food as you want.  

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Frankie liked the sign

They offer a variety of tasting menu options – as simple as a 3 course chosen from the menu, a seasonal menu with optional supplements, a 6 course surprise tasting and a chef’s surprise 8 course tasting.  Wine pairings are available if desired.  We chose the Chef’s surprise tasting and they were kind enough to invite us into the kitchen for one course, with a chance to see and meet Chef Tom Kitchin (of course Frankie jumped at the opportunity).

Frankie looked over the menus outside
Frankie looked over the menus outside
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entry hall
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interior
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kitchen window in dining room
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interior
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interior
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interior
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interior
table set up
table set up
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Frankie took a nap on the fur covered purse stool
menu cover
menu cover
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about The Kitchin
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Seasonal menu
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tasting menu options
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Starters
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Mains
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desserts

 

While deciding on our choices they brought out 3 flavors of flatbreads and butter with salmon.  They were nicely crisp and really didn’t need any spread enhancement.  After ordering they bring out a warm round loaf of sourdough and butter.  The crust was nicely crisp and the center was lighter rather than doughy.

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flatbreads and butter
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Frankie studied the butter
Bread and butter
Bread and butter
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bread inside

 

The first course was Tomato in the form of chilled heritage tomato consommé.   It contained seasonal vegetables and tomato juice whose seeds and pulp had been removed.  It was mild but extremely fresh tasting.  A nice beginning.

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Chilled Heritage Tomato Consommé
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Champagne
waiter somn
Wonderful sommelier Fabio and Frankie
Map showing where ingredients are from
Map showing where ingredients are from

 

Razor Clams or Spoots were from the Isle of Barra and cooked and served with diced vegetables, chorizo and wild herbs.  It was creamy and almost cheesy with chunks of chorizo.  The tender and delicious clam’s flavor was really set off by the chorizo and herbs.  It was an excellent combination and a great hit of flavor and texture.

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Razor clams from the Isle of Barra cooked to order and served with diced vegetables, chorizo and wild herbs
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closer
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Frankie checked out the table arrangement

 

Ox was in the form of crispy ox tongue served with locally harvested (Perthshire) girolles, bone marrow and a fried quail egg.  It was rich and totally savory with great textures.  The excellent crispy meat was fabulous – perfectly crispy on the outside and totally tender on the inside.  The bone marrow added even more richness to a delicious course.

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Crispy ox tongue served with Perthshire girolles and a fried quail’s egg
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closer
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Frankie played with the cork (sorry forgot to get a photo of the bottle)

 

Halibut from the North Sea was steamed and served with artichoke barigoule (stewed in olive oil) and artichoke puree with citrus sauce.  A raw bit of artichoke was on top of the fish, which might have been better as a small piece of fried artichoke. The halibut was cooked to perfection and worked well with the sauce.

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presentation
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Steamed fillet of North Sea halibut served with artichoke barigoule
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closer
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Frankie walked the stone wall

 

Borders Red Deer was in the form of roasted loin and braised haunch served with root vegetable mash, apple and a red wine sauce.  The apple was fresh and cut in small cubes,  mashed rutabaga was the orange oval, an excellent disc of beet was with the rare meat and a round of buttery mashed potatoes finished out the plate.  The deer is a slightly mealy flesh but was cooked a perfect rare the sauce added the richness lack in game meat.  A sweet berry was hidden in the sauce to make it a wonderful and tasty offering.

closer
closer
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Roasted loin and braised haunch of Borders red deer served with root vegetable mash, apple and a red wine sauce
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Frankie like the slogon

 

We didn’t have it but I snapped a photo of the cheese cart just for information purposes.

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cheese cart
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Frankie inspected the place mat

 

In the kitchen we enjoyed the Blackcurrant granita served with poached Discovery apples.  It was refreshing and packed with flavor.  A treat.

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Blackcurrant granita served with poached Discovery apples
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chef in his kitchen
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busy kitchen

 

Bramble & Chocolate was a dark chocolate mousse served with bramble sorbet, toasted almonds and bramble sauce.  The dark chocolate mousse was finished with a crisp layer of chocolate on the outside and them filled with the bramble sauce.  The crispy almonds accented the sweet berry sorbet.  It was rich, sweet and tasty.

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Dark chocolate mousse served with bramble sorbet, toasted almonds and bramble sauce
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closer
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inside
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Frankie studied the wall art

 

We finished with Millionaire’s shortbread which was a Scottish shortbread crust filled with thick caramel and topped with chocolate.  Gooey, sweet and totally yummy.  I could have eaten a tray of them. Yum x3!

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Millionaire’s shortbread
interior
inside
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Frankie thought the apples were just her size

 

To accompany a fabulous dessert we indulged in a couple pours from their Scotch Cart.  The friendly waiter that presented it was very knowledgeable and willing to give the prices of the various offerings – a nice thing.  A perfect end to a wonderful dining experience.

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scotch cart
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one choice
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one choice
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Frankie monitored the scotch
Chef's surprise tasting menu
Chef’s surprise tasting menu
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A collection of chef’s cookbooks
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Chef Tom Kitchin and Frankie

2 thoughts on “The Kitchin, Edinburgh, 9/21/17

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