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Top chef Tom Kitchin shares his cooking tips - here's what cut of meat is best for the BBQ

The Michelin star chef has teamed up with Scottish Rugby to share his recipes and cooking tips.

Published: May 9, 2020
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Scottish Rugby has teamed up with Tom Kitchin to take fans through a range of his recipes and cooking tips for budding cooks to try at home.

Tom's tips are on the Scottish Rugby website, and yesterday saw the chef discuss BBQ cooking, what cuts of meat to use and why supporting local suppliers is important.

Scottish Rugby are encouraging anyone who has tried the recipes to share pictures and videos online with the hashtag #AsOneAtHome

Tom's tips - cuts of meat

Posting on the Scottish Rugby website, Tom said: “There are so many different varieties of steaks. If you’re buying really good ribeye or sirloin or something like that it can be really expensive.

"So, we used a bavette steak which is a really interesting cut of meat and you are supporting the local butchers, because you won’t really find that cut in the supermarket, you have to go to the butchers, speak to your butcher and get it.

"There are cuts like bavette, flat iron, rump steak, these are really good meats and if you enjoy cooking outside especially when the weather is nice.

"It doesn’t have to be just that big treat to have a steak; a steak can be much more affordable which is actually really much more interesting to eat as well.

“I love playing with the BBQ, with the coals, the wood, getting it to the right temperature and even just having the kids outside being part of the process, that’s really good as well.

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“Butchers are leaders of their game, they have been doing it for generations. They have so many top tips, but I tell you what the difference in flavour is just unbelievable.

"The other day I bought bacon from the supermarket the kids where like Dad what’s that? What’s that? It’s like watery pork you get from the supermarket.

"You get proper bacon where the rind is on, like they have at George Bower Butchers in Stockbridge, it goes super crispy, it’s just night and day and it will be just as economical.

“It’s really pleasing to see the increased usage of local butchers, fishmongers, bread shops and people really embracing it.

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"The fishmongers have really had to really re-think about the way they work because obviously all the hotels and restaurants are closed just now, so they are branching out into home delivery and all of that kind of stuff.

"It’s big steps for these businesses, but people should be using it because they don’t have to move and the fishmonger can deliver all this wonderful food, it’s restaurant quality. I think it’s really great and we really need to support these guys as much as possible.”

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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