The Scran & Scallie – Tom & Michaela Kitchin

This stunning book celebrates everything that makes The Scran & Scallie such a beloved Edinburgh gastropub — comforting food, family spirit, and the incredible team behind it all. Inside, readers will discover hearty Scottish favourites including Cullen Skink, Venison Wellington, and the iconic Ham, Egg & Chips, alongside stories that honour Scotland’s rich natural larder, local producers, and the warm community spirit of Stockbridge.

Fish & Shellfish – Tom Kitchin

Recipes take you right to the shore-side and evoke the true spirit of fish cookery – from Scottish favourite Cullen Skink, grilled lobster and poached langoustines with aioli to crab and pea soup and whole lemon sole with a citrus and basil dressing. There are also some recipes straight from Tom’s Edinburgh gastropub, The Scran & Scallie including the ever-popular fish pie and battered fish and chips.

Kitchin Suppers – Tom Kitchin

Tom draws on his experience of home cooking to provide a superb collection of recipes for time-pressured cooks that makes the most of fresh, seasonal food. From one-pan wonders and meals that can be put together in half-an-hour, to intensely flavoured braises that can be assembled in next to no time and left alone to cook, there are brilliant ideas for easy midweek meals.

These are recipes that have been created specifically for the home kitchen, not dishes adapted and compromised from a chef’s restaurant. Tom also offers readers his ‘Kitchin Secrets’ covering a host of topics, including sourcing the best ingredients, preparing ahead, getting the timing right, and balancing the flavours in a dish.

From Nature to Plate – Tom Kitchin

Tom Kitchin’s unique marriage of seasonal Scottish produce with the classic French technique has universal application. He is totally committed to fresh seasonal ingredients, cooked simply. His sumptous cookbook is divided into four sections – Spring, Summer, Autumn, and Winter – and showcases the ingredients which are available and at their best each month of the calendar year. Edinburgh-born, he has spent more than 10 years working alongside three star chefs Pierre Koffmann at La Tante Claire, Guy Savoy in Paris, and Alain Ducasse in Monte Carlo. This collection of recipes is peppered with personal stories and anecdotes from working with these culinary legends.