Chef founder at his Michelin starred The Kitchin restaurant he also supervises; Castle Terrace, The Scran & Scallie, Southside Scran, and The Bonnie Badger, his other restaurants.
His extensive culinary CV began with washing dishes at a local pub as a teen, before training at the Gleneagles Hotel and working alongside some of the world’s most renowned chefs, with stints at some high-class stoves which include Pierre Koffmann and the 3-star, La Tante Claire in London, 3-star Guy Savoy, in Paris and Alain Ducasse's 3-star, Le Louis XV in Monte Carlo.
Not content to stay in the shadows, Tom became Scotland’s youngest Michelin starred chef-proprietor in January 2007 achieving his first star at 29.
He has also become a well-known media face appearing on television, BBC’s Saturday Kitchen, UKTV Food’s Market Kitchen and The Great British Menu, and judging on Masterchef Final Chef’s Table panel.
Baked scallops in the shell. Picture: www.schnappsphotography.com
"I would describe my cooking style as honest and seasonal."
"My first job was washing the dishes in the local pub when I was 13. Before opening my first restaurant, The Kitchin, in 2006, I spent quite a few years working in some of Europe’s leading kitchens, including La Tante Claire in London under Pierre Koffmann and Guy Savoy in Paris as well as Le Louis XV in Monaco under legendary Monsieur Alain Ducasse."
"I love saffron and I particularly like poaching fish in a saffron stock."
"I am pretty calm in the kitchen actually. I would say I’m firm but fair. I have very high expectations on my team and I always strive for consistency.
"If the dishes on the pass are not perfect, I won’t send them to the guests. Some would say I’m controlling as I always want to be in my kitchen to ensure every dish goes out as perfect as it can be but I feel the guests deserve that and pay for that when they dine at The Kitchin."
"Rhubarb. Delicious."
"Tea and coffee! I like both equally. I’m not fussy with my tea actually, I drink just a regular English Breakfast, but I also need my daily coffee fix."
"I’m not embarrassed to admit it but definitely crispy pork skin. I just love the flavour and texture."
"I really admire Jason Atherton, I think he’s doing a wonderful job for the industry and he inspires me to challenge myself."
"My dinner party guests would be Sir Kenny Dalglish whose sense of humour I just love, and Mr Kenny Cameron, my boys’ football coach, who makes me laugh a lot, and of course my wife Michaela as she’s always great company.
"I would probably cook scallops followed by Beef wellington for them. It would be a fun dinner party for sure."
Beef Wellington would be the star turn at Tom Kitchin's fantasy menu.
"I can’t stand ready meals. I just don’t enjoy eating things when no effort has been made whatsoever.
"When a little bit of love goes into the cooking, it makes all the difference."
Interior of The Kitchin. Picture Marc Millar Photography
