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Michelin-starred chef-proprietor Tom Kitchin is this week quietly celebrating the first anniversary of the eponymous restaurant he and his wife Michaela opened and launched on a wing and prayer on Leith’s fashionable Commercial Quay.

From a business which “served two covers at lunchtime, three in the evening” The Kitchin now has a full house most nights of the week with Saturdays booked up as much as eight weeks in advance.

The success of The Kitchin might have  a lot to do with the restaurant gaining the highly acclaimed Michelin star only 6 months after opening, making Tom Kitchin the youngest ever Scottish Chef at the age of 29 to be awarded one. However, Tom attributes the astronomic success of the restaurant in just one year to his and Michaela’s passion for their work, and to the unswerving dedication of their Maitre D, Philippe, and their staff.

The Kitchin employees have worked long and hard hours this past year – sometimes as many as 16 hours a day, and on top of this they have also shown great dedication and passion by participating in wine-tastings and product training on their days off. “It is exciting for anyone to be part of a young growing business but it also comes with a lot of hard work, even more so sometimes in the early days.”

“I have to remind myself that we began with only our savings, and what we borrowed: it has been hard work all the way but looking back on this incredible first year, we definitely think it has  been worth it”, says Tom

The Kitchin recipe for success is founded on slavish attention to detail, and an all-consuming enthusiasm both for the cuisine and the restaurant’s front of house with great emphasis on product knowledge and staff training. A lot of attention has been given to creating a carefully-chosen wine menu – a selection which has almost trebled from its original offer of around 50.

Despite the critical acclaim and the full house bookings, however, The Kitchin has no plans to open more than the present five days a week (Tuesday to Saturday).

“It is a restaurant where people want and expect to see the chef, and where you need to allow for people being off for two days a week,” he said.

“If you change that you risk losing something of what is a completely unique ‘product’ – and you risk losing  the consistency which we are so proud of.  Everything we have worked so hard to achieve could then be compromised.

“We do not want to be greedy at all, but we feel that the format we have is the right one for us and our customers.”

Despite its enviable position at the pinnacle of Edinburgh’s elite fine dining circuit the ambience of the dining room and style of service is determinedly relaxed and informal – although with smart traditional flourishes intended to convey the overall quality of the offer. Future plans revolve around developments in the kitchen, mainly to improve the layout of the kitchen and organise it better. No dramatic changes or major expansions are planned for the restaurant other than small significant improvements to keep the Kitchin concept fresh.

“We have some fantastic loyal customers now who are all really into their food and wine” said Tom, “Our main focus is to ensure that they remain happy and will continue to enjoy and explore the culinary delights of the restaurant as we enter our second year.”

Notes to editors:-

Tom Kitchin spent nearly five years working for the legendary Pierre Koffmann in the three-Michelin-starred La Tante Claire in London, during which time Koffmann became both a friend and mentor. Kitchin also worked at the three star Restaurant Guy Savoy in Paris, and spent two years at Alain Ducasse’s renowned three star Louis XV restaurant in Monte Carlo.

ENDS

Issued on behalf of The Kitchin by Blueprint Media tel 0141 353 1515

The Kitchin, 78 Commercial Quay, Leith, Edinburgh, EH6 6LX
Tel: 0131-555 1755
Fax: 0131-553 0608
Email: info@thekitchin.com
www.thekitchin.com

Open: Tuesday to Thursday, 12.30-1.45, 6.45-10.00.

            Friday and Saturday 12.30-2.00, 6.45-10.30

Mains from £20.00