Tom Kitchin
This recipe, for Scottish grouse with bread sauce and game chips, was created by Michelin-starred chef Tom Kitchin, and forms part of Caterer's sustainability month.
Posted: 01 October 2009 | 16:34
Pierre Koffmann’s pop-up restaurant at London department store Selfridges has been extended by two weeks following overwhelming demand for bookings. The former three-Michelin-starred chef patron of the famous La Tante Claire restaurant will now run the temporary eatery on the roof ...
Posted: 22 September 2009 | 11:00
Tom Kitchin, Scotland's youngest Michelin-starred chef, gives us a recipe for roasted monkfish from his new book, 'From Nature to Plate - Seasonal Recipes from the Kitchin'
Posted: 05 August 2009 | 16:22
In his first book, the youngest Michelin-starred chef-patron in Scotland, Tom Kitchin, shows us his background, influences, voice and individual approach to seasonal cooking.
Posted: 05 August 2009 | 15:53
Leading chefs will be treating diners to meals on board the London Eye as part of the London Restaurant Festival this October. The pods, which can accommodate up to 10 diners, are being auctioned off each night of the festival, which runs from 8 October to 13 October.
Posted: 22 July 2009 | 15:19
On Monday night, the finalists from last year’s BBC2 Great British Menu series came together to create a six-course dinner in aid of Hospitality Action. The event was hosted at the London Marriott Grosvenor Square led by Jason Atherton...
Posted: 20 May 2009 | 17:18
Jason Atherton, executive chef of Gordon Ramsay’s Maze restaurant in London, has drawn together the finalists of last year’s Great British Menu programme to host a dinner in aid of the industry charity Hospitality Action.
Posted: 23 February 2009 | 12:46
Tom Kitchin looks like being the biggest thing north of the border since Gordon Ramsay. He won a Michelin star six months after opening, and the Newcomer Award Catey in July. Michael Raffael interviews a young man with a commitment to Scottish produce
Posted: 09 October 2008 | 00:00
To make the lettuce sauce, blanch the chopped Baby Gem in the boiling water for 30 seconds. Drain and refresh in an ice bath for two minutes. Squeeze out excess moisture and refrigerate.
Posted: 09 October 2008 | 00:00
With the shooting season now in full swing, up-and-coming Scottish chef Tom Kitchin shows Michael Raffael his method of cooking one of the more delicious and highly valued birds
Posted: 04 September 2008 | 00:00
