Tom Kitchin on his Scottish suppliers: "This is their moment too"

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.)

Tom with chocolatier William Curley, who created special chocolates for #KitchinAtHarrods pop-up. Check the Timorous Beasties wallpaper, recreating The Kitchin