][1]As part of its 150th anniversary celebrations, John Lewis has teamed up with top Michelin star chef Tom Kitchin to create an intriguing historical menu.
The menu includes three dishes inspired by the kitchens of the 1860s: Sheep’s Heid Scotch Broth, Stargazy Fish Pie and Scottish Strawberry Fool. The dishes will be served in The Place To Eat restaurant in John Lewis Edinburgh until the 29th of June.
Each of the dishes developed by Tom Kitchin has been inspired by the John Lewis archives, as well as Tom’s research with the National Library of Scotland.
Michelin magic
Tom drew on old menus and recipes found in the archives giving them his own twist of Scottish flair. Tom has also been personally training the John Lewis chefs on how to perfect his inspirational recipes, which combine history and local heritage with a little Michelin star magic.
Rich culinary past
Tom Kitchin said: ‘In Scotland we are lucky to have such a rich culinary past. I’m incredibly passionate about discovering and recreating traditional, classic Scottish dishes so looking back in the archives and developing these recipes has been really interesting for me. Each of the dishes we’ve created is simple yet delicious and brings a little bit of history and fun to the John Lewis celebrations.
‘I also had the opportunity to look through Beatrice Lewis’s recipe book. Beatrice was the wife of the founder of the John Lewis Partnership. Her recipes included gooseberry fool, roast mutton, pea soup and grouse served with bread sauce and game chips – all fantastic dishes that I in fact regularly cook myself today.’