The Kitchin
what the critics say
Jasper Gerard - 4/5
Friday, January 15, 2010 - I hardly feel I'm economising with the 'head to tail' pork. There is a deliciously rich quail's egg with terrine of pork (cheek, ear) with crackling, bacon and haggis, while gherkin adds acidity and texture: fun and tasty. Just as fine is roast duck, still smouldering from the 12-bore that interrupted its day, in gravy with apricots, fresh almonds and potato barbecued on a rosemary skewer. But the highlight is Diana's boudin of (ubiquitous) pork belly with Devonshire snails, with seared lettuce and a garlicky parsley sauce.
your comments review this restaurant
No readers reviews yet.
Why not be the first?
Click here to write your review.
what the bloggers say
Dos Hermanos
Wednesday, November 25, 2009 - I began with one of the signature dishes in the form of Pig's Head and Langoustine. This dish has Kitchin's style all over it, robust flavours complimented by elegance and technique. The head meat had been boned, rolled and laced with cumin, fennel seed and garam masala. The flavours contrasted perfectly with the sweet meat of a small langoustine tail and the creamy base of a sauce gribiche...Although the meal at The Kitchin may not have been without its flaws, it still knocked just about every other meal of its type this year into a cocked hat.
You may also like these restaurants:
