32 THE WORLD OF HOSPITALITY
THE GAME BIRD
The Game Bird Welcomes
Tom Kitchin for Guest Chef Series
Restaurant
Earlier this year, The Game Bird launched a
series of guest chef dinners, welcoming many of
the greatest chefs from around the UK to cook
in the critically-acclaimed restaurant within The
Stafford London. Following the great success
of events with Michael Wignall and Lisa Allen,
legendary Scottish chef Tom Kitchin will be
hosting the third dinner in the series on 27th
September.
Tom Kitchin is an Edinburgh-based chef and
restauranteur with Michelin-starred The
Kitchin to his name, as well as The Scran &
Scallie gastro-pub and its award-winning sister,
Castle Terrace Restaurant. Tom will be opening
his fourth restaurant in Edinburgh, Southside
Scran, in the heart of Bruntsfield, Edinburgh in
November. Tom has released several cookbooks
over the years including Tom Kitchin’s Meat &
Game, and most recently Tom Kitchin’s Fish &
Shellfish, which will be available to buy at The
Game Bird during the guest chef dinner.
For the dinner on 27th September, Tom has
created a unique four-course menu that
celebrates seasonal Scottish ingredients,
wine, vermouth and herb sauce, followed by the
king of the sea in a dish of Roast fillet of halibut
with Jerusalem artichoke and black truffle.
For the main course, guests will be treated to
Roasted loin of Borders venison, autumn fruits
and vegetables and a red wine sauce. Tom is
rounding off the evening with a dessert of Set
Knochraich Farm yogurt, orange meringue,
Granny Smith apple sorbet and East Lothian sea
buckthorn consommé.
Following Tom, the fourth dinner in The Game
Bird Guest Chef Series will be held on 9
November with the renowned Mark Sargeant.
highlighting the best of both land and sea.
Guests will be welcomed with a glass of Moët
& Chandon and a selection of canapes before
sitting for dinner. To begin, there will be Hand-
dived Orkney scallops baked in their shell and
served with seasonal vegetables and a white
WEBSITE: www.thestaffordlondon.com
Tom Kitchin will cook alongside the team at
The Game Bird and Culinary Director of The
Stafford London, Ben Tish. Tickets for the
dinners will be priced at £80pp, to include
canapés and the much- celebrated Moët &
Chandon on arrival, followed by the guest
chef’s menu. Wine pairing will also be available
on the evening at an additional cost. Guests
will be able to purchase Tom Kitchin’s Fish &
Shellfish along with their ticket for £95, or the
book only on the night for £15.