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Sample Celebration of the Season Menu


Razor clams from the Isle of Barra cooked to order and served with diced vegetables, chorizo and wild herbs

Tobermory langoustine cooked à la plancha served with escargot butter

Seared hand-dived Orkney scallops served with an endive tatin and sauternes sauce


John Dory
North Sea fillet of John Dory served with clams, mussels, gnocchi, Perthshire wild garlic and wild leeks

Roe Deer
Loin of roe deer from St Boswells served with seasonal fruit and vegetables and a red wine sauce

Highland wagyu ribeye (grade 9+) served with green salad, sautéed potatoes and shallot marmalade

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