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Michelin-starred chef, Tom Kitchin explains why he passionately believes that in order to get the best from our food we should eat seasonal, local produce.

Local Scottish produce is recognised around the world as being of high quality, yet much of it is exported and food is imported from elsewhere to feed the Scottish population.

At The Kitchin, diners are treated to girolle mushrooms from the woods of Perthshire and the first grouse of the season.
This clip is from:
First broadcast:
27 November 2009

Classroom Ideas

The advantages and disadvantages of locally sourced, seasonal food produce could be considered. This could provide a way to explore traditional approaches to a balanced seasonal diet, and for compiling recipe choices for various food products.