It’s fair to say, British food wouldn’t be what it is today without the monumental impact of Tom Kitchin. The Edinburgh-born chef flourished under the tutelage of Pierre Koffmann, Alain Ducasse and Guy Savoy – three of the best chefs we’ve ever known – then returned to his hometown to start a place of his own. That restaurant – The Kitchin – has since become an institution, and Tom’s classic French technique and love for Scottish ingredients has inspired a culinary movement, both in Scotland and across the whole of Britain.
Though Tom has ascended to the very top of the pyramid, his start in food was rather humbler – it was good, home-cooked British food that first gave him the notion of cooking for a living. ‘I had a very normal upbringing,’ he says. ‘We’d eat shepherd’s pie, lasagne, a roast on a Sunday. My grandmother was a good cook and she used to cook dishes that she ate during the war, like trotters and tripe.’ As a fourteen-year-old, Tom ventured out on his own and got a job washing dishes in a local pub. ‘When you start earning pocket money, you feel like a king!’ he laughs.
Be the first to hear about new experiences and receive exclusive content from our chefs and riders.