The Kitchin

IMG_3821.JPG

Last Tuesday, my husband treated me to lunch at The Kitchin to celebrate my birthday.  Our original birthday plans were scuppered by an unwell toddler but this made a pretty good replacement option.

As my usual lunch break is generally whatever is lurking around in the fridge, lunch at a Michelin star restaurant on a weekday felt amazingly indulgent and a bit like we were livers of lives of luxury.....until I returned to my desk at 3.30pm......

The food was stunning, both visually and in taste.  What I love about restaurants like The Kitchin, is all the little extras; warm homemade sourdough boules (we managed two), the amuse bouche, petits fours (incredible salted caramel millionaire shortbread).  We had the lunch menu which was seriously good value at £33 for 3 courses, although I managed to up that with cheese and a chocolate souffle dessert from the a la carte menu (it was my birthday lunch).  

IMG_3818 (1).JPG

I had cod cheeks to start with a green pesto minestrone, followed by pork loin with a pork belly cannelloni (I need more of this in my life) and homemade gnocchi.  The cheese was immense as was dessert  - see above. All washed down with a deliciously rich Macon Uchizy by Domaine Talmard.  All in all a pretty sweet lunch break, so good in fact we have booked to go for the tasting menu in July....watch this space. 

I wish it was in my fridge.....
2016 Domaine Talbard, Macon Uchizy
Available from various wine merchants online from around £15 per bottle....it's worth it! Or £47 per bottle at The Kitchin, Edinburgh.

FullSizeRender (1).jpg

Macon Uchizy is in the Maconnais region of Burgundy and is 100% Chardonnay. Uchizy is the specific village, Macon is the region.  If you are not a fan of oaky Chardonnay then always look out for a Macon white.  They rarely use oak but the wines still have a wonderful richness and ripeness from the warm growing conditions.  This particular wine is aged 'sur lie' which means it spends some time ageing in stainless steel with the dead yeast cells from the ferment which gives it it's delicious richness and texture. Buttery and rich with lots of apple, citrus and peach and not a hint of oak in sight!  Delicious with fish, pork and cheese!