Interview: Tom Kitchin will be at the BBC Good Food Show Scotland

Tom Kitchin. In the kitchen. (pic: Iain McLean)
Tom Kitchin. In the kitchen. (pic: Iain McLean)

With the BBC Good Food Show arriving in Glasgow this November, there is another opportunity to see some of the country’s leading chefs and sample a huge selection of different delicacies. John Torrode and Tom Kerridge are among the experts booked to share their top tips. An interactive interview stage will bring a taste of the theatre of food with engaging conversations and special events.

The takeover of the SECC will allow around 100 culinary exhibitors to introduce their produce with tastings, cookery demonstrations and a chance to buy some tasty items.

This year there will also be pop-up restaurants presented in association with the Glasgow Restaurant Association and visitors can also enjoy the Finnieston Pop Up Boutique Bar where you can taste six specialist drinks.

Michelin starred Edinburgh chef Tom Kitchin will be back for the event, we asked him a couple of questions about Scottish produce.

This is the tenth year of the BBC Good Food Show Scotland and you have been a regular contributor. What has been your highlight?

When we first opened our restaurant The Kitchin, now 10 years ago as well, I’d never have dreamt of cooking live on stage in front of so many people. Back then, I would sometimes be nervous speaking in front of ten people.

Now I really enjoy it and even get a great buzz out of it too. I’m still very selective about what I do, as first and foremost, for me it’s about being in my kitchen and doing what I love.

But cooking live on stage gives you the chance to meet people that are also genuinely passionate about food and cooking. Inspiring them, helping them understand more about the produce they source and getting them excited about cooking at home means a lot to me.

There is loads of great Scottish produce available to buy at the BBC Good Food Shows. What is your favourite Scottish product?

Without a doubt grouse. The first grouse of the season is a monumental occasion in my kitchen.

Gamekeepers, suppliers and us chefs alike eagerly await the 12th August every year – the Glorious Twelfth when the first grouse birds arrive, heralding the start of the glorious game season.

For me, grouse embodies all that is great about Scottish produce – deep, complex and fresh and there is something incredibly special about eating it on the very first day it becomes available.

I always feel it’s my duty to share the passion I have for it and hope that others will share in that enjoyment of cooking and eating this wonderful Scottish product.

What made you choose Leith for your restaurant The Kitchin?

There’s something about Leith that makes you want to stay there. It’s a got a wonderful history – it served as the port for Edinburgh for hundreds of years.

Today, it’s been through a lot of change, but what I love is that it still retains a lot of its original charm and character – it’s a really lively, buzzing, creative area.

What new ingredient or ingredients are you inspired by right now?

Seaweed is an ingredient that I’ve been cooking with for a long time, but I’ve recently started using it a lot more in my kitchen.

It’s one of the joys of Scotland’s shores and can really add wonderful flavour or texture to a dish. It’s becoming more and more popular, but often I find people aren’t too sure about what to do with it or how to enjoy it best at home.

If you’re tempted to try it, start with a simple butter or dressing and you’ll soon see the way it can really bring a dish alive and give you a real flavour of the sea.

The BBC Good Food Show takes place from November 4 – 6 at the SECC.

Standard ticket prices start at £19.50.

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