Tom Kitchin is a chef whose philosophy resonates with Daylesford’s own.Tom_Kitchin_July_2016_018-small

With an appreciation of the finest, freshest produce in season, sourced locally and prepared simply, Tom’s cooking has achieved impressive critical acclaim. He became the youngest Scottish chef to win a Michelin star thanks to his unique style, influenced by his Scottish heritage and top-level training with some of the world’s most renowned chefs.

His new book, Tom Kitchin’s Meat and Game, celebrates Britain’s fantastic natural larder with plenty of pointers on how to recreate the chef’s signature style at home.

To honour the launch, we are welcoming Tom Kitchin to the Cotswolds on Sunday 3rd December for a very special supper club at Daylesford, where he will cook a three course meal using seasonal ingredients.

Tom says:

“It’s a pleasure for me to make the trip to Daylesford to host this exclusive dinner.

“Daylesford’s commitment to growing, producing and cooking only the finest, organic and delicious food really resonates with me. I share the same deep-rooted passion for working with the freshest, quality, seasonal produce at my restaurant, The Kitchin in Edinburgh.

“My new book, ‘Meat and Game’ is a celebration of a truly exciting collection of seasonal flavours and I’ve relished the chance to inspire people to try, explore, understand and enjoy using new ingredients in their cooking. I’m looking forward to working with the Daylesford team to present a one off menu showcasing dishes from my new book.”

The full menu is listed below. Reserve your place now for a truly special supper cooked by an eminent culinary talent.


DATE: Sunday 3rd December 2017

LOCATION: Daylesford near Kingham. Gloucestershire, GL56 0YG

TIMINGS: 7-10pm

PRICE: £95 per person, including a welcome drink and wine

BOOKING: places are limited and booking is essential. Book online via the link below, call 01608 731 700 or email michole.jeynes@daylesford.com

BOOK NOW

Daylesford Prosecco on arrival

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Game Terrine

Terrine of game served with celeriac and orange

Served with Chateau Leoube Secret

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Roe Deer

Peppered loin of roe deer served with winter fruits and root vegetables

Served with Chateau Leoube Collectors Red

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Sea Buckthorn & Yoghurt

Yoghurt panna cotta served with Granny Smith apple sorbet and sea buckthorn consommé

Served with Daylesford Frizzante

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