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Tom Kitchin: a man on top of his game PDF Print E-mail

We're enjoying chef Tom Kitchin's new book From Nature to Plate – seasonal recipes from The Kitchin.   Find out why autumn is his favourite season.

 

Chef Tom Kitchin loves autumn, because, he says, 'the game season is hugely exciting. In my kitchekitchin_cover.jpgn [at his Michelin-starred Edinburgh restaurant The Kitchin] everyone is involved in every step of the game process, which means that on a busy day in October some of my chefs will be plucking or tying birds most of the day.'

'I spend a lot of time,' he says, 'explaining the different methods of handling game to my chefs. One of the beauties of game is the number and variation of dishes that can be made from the various cuts. I use every part of the animal from prime loins of hare and venison for roasting, the legs for braising or in a ravioli dish. The carcasses are used to make a delicious consommé.'

Tom matches his game dishes with the earthy roots of turnip, celeriac and mellow pumpkins.

We're looking forward to trying some of Tom's autumn recipes, including
  • Jerusalem artichoke soup
  • Beetroot soup
  • Autumn root vegetables à la Greque – including beetroot, fennel, artichoke hearts, carrot, chestnuts and cauliflower
  • Roast mallard with gnocchi
  • Venison loin (hung for 10-12 days) with girolles and pumpkin gnocchi

From Nature to Plate – seasonal recipes from The Kitchin is published by Weidenfeld & Nicholson, full retail price £30, but check on Amazon. You can also follow Tom's seasonal updates on the restaurant's website.

Last Updated ( Thursday, 17 September 2009 )
 
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