TOM Kitchin re-opens his Michelin-starred restaurant on the Leith waterfront today - following a major £1 million expansion.
The Kitchin, which gained a Michelin star just six months after opening in 2006, has taken over the former Chop Chop Chinese restaurant and now has an extended dining space, a private dining room, a distinctive whisky snug and a temperature controlled wine cellar, as well as an expanded kitchen and a new butchery area. The unique window through which diners can view the action in the kitchen has also been extended.
The striking Scandinavian-Scots interior features real Silver Birch wall tiles and tree trunks, a bespoke wallpaper by Glasgow design studio Timorous Beasties, fabrics from the Isle of Bute, drystone dykes from Aberdeen, and sheepskins from Skye.
It has been led by Swedish-born Michaela Kitchin with Glasgow-based Stephen Patterson of Burns Design to emphasise the restaurant's From Nature to Plate philosophy. On display are the original stone- and brickwork from the building's historic use as a whisky bond.
Kitchin said: "We're taking the biggest step it's possible for us to take. Just saying that makes me go weak at the knees."
* Meanwhile, Michelin-starred chef and Herald columnist Martin Wishart has revealed that his new Glasgow brasserie The Honours at the Malmaison Hotel has welcomed 5,200 diners since opening last November. He expects the 106-cover restaurant will turn over in excess of £3m in its first year alone.
"I am really pleased with the way Glasgow has welcomed The Honours restaurant to the city," he said. "We have found a happy home here."
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article