Celebrated Scottish chef, Tom Kitchin, known for his Michelin-starred restaurant The Kitchin in Edinburgh, is bringing his renowned ‘From Nature to Plate’ ethos to London’s iconic Brown’s Hotel. From February 24th to May 25th, 2025, guests at the hotel’s Donovan Bar will have the opportunity to indulge in a curated selection of Tom’s seasonal small plates, showcasing the finest local produce Scotland has to offer.
“I truly live and breathe our ‘From Nature to Plate’ philosophy,” says Kitchin. “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.”
Tom’s approach to cooking is rooted in his Scottish heritage and world-class training, blending modern British cuisine with French techniques. His dishes feature ingredients sourced from local suppliers he has worked with for years, each chosen for their commitment to quality and sustainability. “Freshness is everything to me,” Kitchin adds. “We work with independent businesses that are just as passionate about food as we are.”
A highlight of the menu will be Kitchin’s famous Oysters from Loch Creran, hand-picked from the West Coast of Scotland, paired with a unique Highland Park vinaigrette. Also featured will be a luxurious Wagyu tartare made with Highland Wagyu from Dunblane, served with crispy kale chips and Petrossian Daurenki Tsar Imperial Caviar.
Tom’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. “Food is a powerful thing. It brings people together,” says Kitchin, emphasising the emotional experience of dining.
Alongside this celebration of Scotland’s natural larder, Tom will be collaborating with The Donovan Bar’s Maestro Salvatore Calabrese and Area Director of Mixology Federico Pavan, to pair his seasonal dishes with exceptional creations. Whether enjoying a Highland Park Old Fashioned with Oysters or pairing Tom’s carefully crafted small plates with a selection of wines, this residency promises an unforgettable gastronomic experience.
Tom Kitchin’s residency at Brown’s Hotel is a rare opportunity to experience his From Nature to Plate philosophy in the heart of London. Whether you’re a seasoned foodie or new to Tom’s cuisine, this exclusive collaboration is not to be missed.
For more information, visit www.roccofortehotels.com
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About Brown’s Hotel
Brown’s Hotel, part of the Rocco Forte Hotels Group, is the epitome of British elegance and luxury. Located in the heart of Mayfair, it boasts 115 beautifully designed rooms and suites, each crafted by Olga Polizzi. Known for its rich history and exceptional service, the hotel offers a range of exquisite dining experiences, including Charlie’s restaurant and The Donovan Bar, making it a true London landmark.
About Rocco Forte Hotels
Established by Sir Rocco Forte and his sister, Olga Polizzi in 1996, Rocco Forte Hotels is a collection of 15 individual hotels, resorts, residences and villas. All of the hotels are landmarks, both old and new, occupying magnificent buildings in exceptional locations. Led by a family who has been in hospitality for four generations, the hotels are united by their distinctive approach to service ensuring guests experience the best of the cities and surrounding areas. Rocco Forte Hotels comprises: Rocco Forte House, Milan; Hotel de la Ville, Hotel de Russie and Rocco Forte House, Rome; Hotel Savoy, Florence; Verdura Resort, Rocco Forte Private Villas and Villa Igiea, Sicily; Masseria Torre Maizza, Puglia; The Balmoral, Edinburgh; Brown’s Hotel, London; The Charles Hotel, Munich; Hotel de Rome, Berlin; Hotel Amigo, Brussels and Hotel Astoria, St Petersburg. Future openings: The Carlton, Milan in 2025; Costa Smeralda, Sardinia in 2026; Palazzo Sirignano, Naples in 2027 and Palazzo Castelluccio, Noto, Sicily in 2026.
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