A Wee Blether With...
Tom Kitchin, Michelin-starred chef based in Edinburgh
How has the last year been for The Kitchin?
It’s been incredibly challenging. Never did I think we would have to deal with anything like this. We all have wounds, we’ve all changed, but personally it’s been very difficult. But we’re still here, that’s the main thing.
Why did you want to become a chef?
At 13, I took a weekend job washing dishes in the local pub near Kinross and I really enjoyed the adrenaline and excitement of working in a kitchen. The chef and the owner helped me progress from dishes to help with the starters and desserts, it just fell into place from there.
Who are your culinary heroes?
My mentors Pierre Koffmann and Alain Ducasse are massively inspirational to me. Their longevity and what they brought to gastronomy is incredible. I remember reading Marco Pierre White’s White Heat – it inspired a whole generation of young chefs. It made cooking rock and roll.
What’s your favourite dish to serve?
The dish of the moment, the dish of the season, whether it’s the first asparagus, the first grouse, the first wild salmon, the first lamb. My mind is always in the season.
How did it feel to be awarded your first Michelin Star with The Kitchin, at age 29?
It was completely unexpected, my wife and I are very proud to be awarded the star so young. You have to win your Michelin every year, and that’s 13 years we’ve kept ours. We still don’t have two though!
What advice would you give to aspiring chefs?
You need to find your passion and love of food. If you work hard, have a good attitude and work in the right establishments, doors will open. The top chefs don’t care where you come from or your history, they’re just looking for that glint in the eye and can-do attitude.
Where has your career taken you that you would never have expected?
I left school at 16, but this has taken me to Monte Carlo, to working at Hotel du Paris with Alain Ducasse, working on £60 million super yachts as a private chef, I’ve cooked for David Beckham many times, and for royalty. Incredible friendships have also come through food.
What do you do love about hospitality?
Someone saying, “we’ve travelled from Australia and we made this reservation nine months ago,” is really beautiful. That’s the lovely thing about hospitality, you get that instantaneous feedback. If someone’s happy, that makes you happy.
Which Scottish restaurants do you love?
There’s so many. I love L'escargot Bleu in Edinburgh, I love to visit Gleneagles Hotel, but I also love the little pizzerias on Leith Walk.
What’s it like judging on Masterchef?
It’s such an emotional journey for these people. The way they progress is incredible. Cooking for your peers is nerve-wracking, it must be incredibly daunting. I really enjoy it. People come to the restaurant and want to talk about Masterchef!