Tom Kitchin kicks off Brown's Hotel residency

Scottish chef Tom Kitchin, known for his Michelin-starred restaurant The Kitchin in Edinburgh, has brought his ‘From Nature to Plate’ ethos to London’s iconic Brown’s Hotel as part of a guest chef residency.

Guests at the hotel’s Donovan Bar can indulge in a selection of Kitchin's seasonal small plates, showcasing Scotland's finest produce, until 25 May.

“I truly live and breathe our ‘From Nature to Plate’ philosophy,” says the chef. “It’s all about respecting the produce and using the best, freshest, seasonal ingredients. I’m passionate about introducing guests to new flavours and interpretations, creating memorable experiences that connect them with nature through food.”

Kitchin's signature style

Kitchin's approach to cooking is rooted in his Scottish heritage and world-class training. He blends modern British cuisine with classic French techniques. “Freshness is everything to me,” he adds. We work with independent businesses that are just as passionate about food as we are.”

One menu highlight is the famous Oysters from Loch Creran, hand-picked from the West Coast of Scotland and paired with a Highland Park vinaigrette. A wagyu tartare is also featured, made with Highland Wagyu from Dunblane and served with crispy kale chips and Petrossian Daurenki Tsar Imperial Caviar.

Kitchin's signature dishes, including Mull cheddar cheese straws, smoked salmon from the renowned Welch’s fishmonger and traditional Scottish haggis served as bon bons, are guaranteed to transport guests to the heart of Scotland. 

Alongside this celebration of Scotland’s natural larder, the chef has collaborated with The Donovan Bar’s maestro Salvatore Calabrese, and area director of mixology Federico Pavan, to pair his seasonal dishes with several drink creations – whether it is a Highland Park Old Fashioned served alongside oysters or pairing Kitchin's small plates with a selection of wines.

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