The Kitchin’s philosophy ‘From Nature to Plate’, is a true reflection of Chef Tom Kitchin'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.
The Kitchin presents modern British cuisine influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland's fantastic natural larder. The produce at The Kitchin arrives fresh daily thanks to a close team of selected suppliers who supply the restaurant with seasonal produce every day. All the meat and fish is bought in whole and all the butchering and filleting is done in-house daily.
The Kitchin is located in a converted whisky bonded warehouse in the old dock area of Leith, Edinburgh. Designed around the original stone and wood features, the dining room is intimate and cosy in grey and silvery colour tones throughout with striking tones of turquoise and wall paper designs by Timorous Beasties. The relaxed atmosphere, with grey table tops and woven placemats offers diners a chance to fully unwind and enjoy the theatre of cooking. Many features in the dining room are a tribute to its Scottish heritage through textures of wool, wood, stone, glass and fur to mention but a few. Guests are welcome to view Chef and his brigade through a glass window in the main dining room. The service at The Kitchin is welcoming and non-intrusive thanks to a very professional team aiming to provide each and every diner with that ultimate dining experience.
Tom Kitchin comments: "At The Kitchin we never sit still and continue to reinvest in the restaurant to ensure we always offer our guests the best experience possible – from the atmosphere, to the presentation and quality of every dish that leaves the kitchen, to outstanding customer service."
One night stay, bed & breakfast, welcome drink and afternoon tea on arrival. Three course meal and a bottle of house wine in The Stables Dining Room.
From £172.50 per person.