Tom Kitchin

Recognised as the world’s youngest recipient of a Michelin star, Tom Kitchin is one of the most highly regarded figures in the culinary industry. From owning his own restaurants to publishing cookery books, the multi award winning chef has captured the market with his nature to plate philosophy. Now available for live demonstrations, Tom captivates audiences with his passion and innovation in the kitchen, whilst sharing entertaining anecdotes from his extensive career. Events with Tom benefit from his recognisability as a regular face in the media and his prominence as a chef.

Best known for combining traditional French techniques with signature Scottish ingredients, Tom’s debut restaurant, The Kitchin is hailed as a great of British fine dining. After only being open for six months, Tom was awarded a coveted Michelin star, and at the age of only 29, a testament to his unparallel talent. Serving fresh dishes with creativity and flair has seen Tom named Scottish Chef of the Year 2007 and The Kitchin awarded Restaurant of the Year by The List.

Backed by over a decade of experience, Tom has since opened Castle Terrace, Southside Scran and The Bonnie Badger, amongst other venues. Additionally, with such demand, Tom has published two widely acclaimed cookery books, the first of which, From Nature to Plate, discusses the philosophy which underpins all of his recipes. Audiences love the opportunity to replicate elements of Tom’s dishes at home and watch him in action as a cooking demonstrator at events.

Since rising to prominence, Tom has also regularly been featured of the media, appearing as a judge on MasterChef and competitor on the Great British Menu. A popular addition to each show he joins, television work has allowed Tom to develop his presenting skills further ensuring he is highly engaging as an event demonstrator. With dozens of industry awards to his name, including Best UK Restaurant 2011, Tom is ideally suited to enhance any occasion by sharing recipe tips and tricks and impressing guests with his sophisticated fine dining recipes delivered in a down to earth presentation.