The Kitchin

The Kitchin - Edinburgh Restaurant Reviews | Hardens

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Castle Terrace Restaurant opened its doors on 14th July 2010 to introduce a new dining experience to the city of Edinburgh.

Combining the culinary expertise and flair of the team behind award-winning Michelin star restaurant The Kitchin, Castle Terrace Restaurant is led by Edinburgh-born Dominic Jack.

Nestled underneath Edinburgh Castle, the stylish award-winning restaurant offers a truly unique fine dining experience with a menu created from Chef Patron Dominic Jack’s modern and innovative cooking skills.

Castle Terrace Restaurant is fresh, modern, stylish and bright and the ambience of the restaurant is welcoming but relaxed.

Castle Terrace Restaurant is closed on the following dates for 2018 (all dates are inclusive): Alternatively, our sister restaurant, The Kitchin, is open during these closure dates, excluding the festive season.

Home | The Kitchin, Michelin Starred Restaurant, Edinburgh

Tom and Michaela Kitchin opened their restaurant, The Kitchin on Edinburgh’s Leith waterfront in 2006.

The restaurant was awarded a Michelin star in 2007 followed by numerous prestigious awards including 'Best UK Restaurant', 'Best Restaurant in Scotland' and very recently 'Best Restaurant Experience' in 2015.

The Kitchin presents modern British seasonal cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's fantastic natural larder.

The restaurant’s philosophy ‘From Nature to Plate’, is a true reflection of Tom’s passion for the finest, freshest Scottish seasonal produce and the cooking at the restaurant reflects Tom’s training under some of the world’s best chefs blended with his own Scottish heritage.

review of Edinburgh Scottish restaurant Kitchin by Andy Hayler

As a nibble there was a chilled soup of carrot and ginger veloute, with both red and green apple, yellow and green courgette, radish, confit lime and pak choi leaf.

Inside the shell, the scallop flesh was cooked in a sauce of vermouth, white wine and herbs alongside diced autumnal vegetables including chestnuts.

The scallop had lovely inherent sweetness and the beurre blanc sauce had excellent balance, a delicious dish (17/20).

Loin of red deer was coated in a pepper crust and served with carrots, pak choi, apples, brambles, a root vegetable mash and a red wine sauce.

The venison had lovely flavour, the brambles and apple bringing a pleasing acidic balance, the carrots in particular excellent (17/20).

Restaurant review: The Kitchin, Edinburgh - Telegraph

While he may be familiar to you from BBC Two’s Great British Menu , his telly appearances offer barely the wispiest flavour of a colossal talent, and none whatever of what a superlative restaurant he and his wife, Michaela, have created a few miles from Calton Hill in Leith, once the stamping ground of Renton, Sick Boy, Begbie and co in Irvine Welsh’s Trainspotting , now tentatively gentrified.

Kitchin’s “philosophy”, as expressed in his book From Nature to Plate , is to take the finest local ingredients and cook them with the classical French technique learnt under his mentor Pierre Koffmann; but to refrain from every trace of pretension.

Linda loved her ravioli of Newhaven lobster, with shredded vegetables and girolles, while my razor clams (“smoots” in local argot) came chopped in a hollowed-out shell with diced veg and chorizo in a superbly creamy, lemony, shalloty sauce.

Alexei backed the winner in the form of a signature dish in which the meat from a pig’s head – “incredibly rich without being overbearing” – was rolled into a tower, and served with two fleshy langoustines and a deep-fried pig’s ear fashioned to resemble spun sugar.

“I’d love to come back for the tasting menu, I bet that’s something else,” said Alexei over coffee and lavish petit fours – a no-risk punt if ever there was one, because this is unquestionably one of the greatest restaurants in Britain today.

Restaurant review: 21212 and The Kitchin | Life and style | The ...

Or of one Kitching and one Kitchin: there is Paul Kitching of 21212 (pictured) and Tom Kitchin of The Kitchin, and Edinburgh is lucky to have both of them.

Paul was famous, notorious maybe, for the eclecticism of his ingredients (it was quite possible to find cucumber, banana and sweetbreads sharing a plate, or Horlicks with foie gras and hare) and for sending out multiple courses on a whim and a prayer (24 or more weren't unknown).

Gone are the multiple-course extravaganzas – that 21212 refers to the number of choices available at each stage of the lunch or dinner: two first courses; one second course; two main courses; cheese; two puddings.

The first course of summer vegetable ragout, bayonne ham and morels had white asparagus, tête de moine cheese, shallots, a wafer thin slice of dried Granny Smith apple and curls of explosively flavoured sage leaves.

So there are Orkney scallops, spoots (razor clams) from Arisaig, Anstruther crab, Perthshire rabbit and gooseberries from Blacketyside Farm.