Dead impressed with #KitchinAtHarrods, the (sold-out) first London pop-up by chef Tom Kitchin in the Conservatory at The Georgian restaurant on the fourth floor at Harrods. I don't just mean the actual food, delicious as it was. I mean the fact that he made a point of involving all his Scottish suppliers in the logistically complex week-long venture. They included Campbells Orkney scallops, Welch Fishmongers turbot, Knockraich Farm yogurt pannacotta, as well as his forager (Bute Seaweed) and others.
Tom announced: "This is their moment too," to his London diners, most of whom had never tasted Scottish produce before. Bravo, chef.
(Tom's take-away range, based on the menu at Scran and Scallie, is on sale at Harrods Food Hall and online unatil Christmas.)