It’s not often you find yourself in a Michelin starred eatery, dining on the finest and enjoying a heady dose of wine courtesy of your very own sommelier. But this weekend I was treated to that very experience at top restaurant, The Kitchin. As someone used to spending their Saturday nights with The X Factor and a take-away, it was quite a treat.
Now there is something I have to admit, I’m a food addict. I watch the Good Food channel more than is humanly recommended and attend every food festival going, hence my pure excitement at getting to try some food first-hand. The Kitchin is headed up by renowned chef, Tom Kitchin (who was serving up on the day no less) and was opened in 2006 on Edinburgh’s waterfront.
The restaurant was as stylish as you would expect; the staff were really welcoming and I was particularly impressed with the window view direct into the kitchen (perfect for a bit of chef stalking). But on to the main event...
I began with a crispy duck confit with a beetroot carpaccio and pickled vegetables. Now on to my second confession of the day, I’d never tried beetroot before this meal. But the fear of returning my plate to the kitchen spewed with nibbled beetroot ensured I gobbled down the whole lot and it was delicious. The flavours together were so delicate and fresh, it was pure foodie heaven.
Next up was roast partridge with gratinated polenta and celeriac. Tom’s food mantra is ‘from nature to plate’ and this was no more true than in this main course. From the individual earthy veg and juicy game to the accompanying sauce, it was rich and hearty.
I finished the meal with the clementine curd tart with buttermilk sorbet and hazelnuts. It was simply a work of art; the candied hazelnuts to shredded orange zest had been placed with perfect precision. The buttermilk sorbet was the highlight of the dish however, everyone on our table was blown away by the fresh yet rich flavour.
The entire meal was heavenly and I would urge everyone to try fine dining once in their lives. The portion sizing may be on the dainty side and the wine terribly over-priced, but the flavours and taste experience is second to none. Tom Kitchin knows how to make simple ingredients taste phenomenal; it’s no wonder The Kitchin received a Michelin star a mere six months after opening. Top marks!
thekitchin.com