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Brown’s Hotel in London has revealed that Scottish chef Tom Kitchin is holding an “exclusive” residency at the hotel’s Donovan Bar until Tuesday 25 March.
Known for his Michelin-starred restaurant, The Kitchin, in Edinburgh, the chef has brought his “from nature to plate” ethos to the London hotel for guests to taste a selection of seasonal small plates that use Scottish produce.
A highlight of the menu will be Kitchin’s oysters from Loch Creran paired with a Highland Park vinaigrette. Also featured will be a wagyu tartare made with highland wagyu from Dunblane, served with crispy kale chips and Petrossian Daurenki Tsar Imperial Caviar.
Kitchin said: “I truly live and breathe our ‘from nature to plate’ philosophy. It’s all about respecting the produce and using the best, freshest, seasonal ingredients. Freshness is everything to me. We work with independent businesses that are just as passionate about food as we are.
“I’m passionate about introducing guests to new flavours and interpretations, creating memorable experiences that connect them with nature through food. Food is a powerful thing. It brings people together.”
In addition, Kitchin is collaborating with The Donovan Bar’s maestro Salvatore Calabrese and area director of mixology Federico Pavan to pair his dishes with cocktails and wines.
