The Kitchin
| Company type | Private |
|---|---|
| Industry | Restaurant |
| Founded | June 2006 |
| Founder | Tom Kitchin, Michaela Berseilus |
| Headquarters | Edinburgh , Scotland, United Kingdom |
Key people | Tom Kitchin (Chef), Michaela Berseilus (Manager) |
| Products | Scottish cuisine with French techniques |
The Kitchin is an upscale dining establishment located in Edinburgh, Scotland, managed by chef Tom Kitchin alongside his wife Michaela (née Berseilus). The restaurant showcases fresh Scottish ingredients crafted using French culinary methods, drawing inspiration from Kitchin's tenure with Alain Ducasse. It achieved a Michelin star within half a year of its debut.
Description
Launched in June 2006 by Tom Kitchin and Michaela Berseilus, The Kitchin occupies a former whisky warehouse on Edinburgh’s waterfront in the Leith area. The menu reflects Kitchin’s culinary education under renowned chefs such as Alain Ducasse and Pierre Koffmann, with collaborative support from industry figures; notably, the restaurant opened utilizing tableware borrowed from Koffmann’s three-Michelin-starred establishment La Tante Claire. The décor incorporates dark wood elements and grey hues, designed by Cubit Design, complemented by wallpapers created by Jocelyn Warner. A window offers diners a view into the kitchen, while a conservatory-style bar provides lighter dishes and snacks.
The food philosophy merges seasonal Scottish produce with French cooking techniques, following the principle "from nature to plate". During 2008, while Kitchin was filming The Great British Menu, Pierre Koffmann temporarily resumed duties as head chef. Within six months of its opening, The Kitchin was awarded a Michelin star. It was ranked the second-best restaurant in Britain by Eat Out Magazine in 2009 and received the accolade of best UK restaurant from Observer Food Monthly in 2010. The team grew with the introduction of a second location, Castle Terrace, which opened in July 2010.
In June 2021, former staff members raised allegations of bullying, physical violence, and sexual misconduct occurring within Kitchin’s establishments. Among the accusations was an event where a chef inflicted burns on a colleague’s arm using a hot tray and reports of physical punishment for underperformance. On 3 July, Tom Kitchin placed two employees on suspension while an independent inquiry was undertaken by the Kitchin Group.
Reception
A.A. Gill, writing for The Sunday Times, awarded The Kitchin a perfect score of five stars, lauding the menu’s practical approach and describing the dining experience as "the best and most agreeable dinner I've eaten all year".The Independent's critic Terry Durack gave it sixteen out of twenty points, praising its relaxed atmosphere and deviation from conventional Michelin-starred cuisine, although he considered the fish course less impressive.