We first met the fabulous Sarah Rankin [ private chef / food writer / Masterchef finalist ] at Edinburgh Food Festival: an evening of top-notch bites, endless cocktails, and the elation only a 14-inch black pudding can bring. But today we’re even MORE excited, as Sarah launches her very first cookbook: KITH.

A sublime collection of seasonal Scottish recipes, there’s joy and absolute delciousness on every page. So much so, we’re almost inspired to take up cooking.

Though back in the real world … We’re at the launch with Sarah doing all the hard work, while we throw back oodles of fizz. Spoiling us with a five-course feast of recipes from Kith, she has a Georgian dining room at the ready, a shedload of vino, and a guest list that’s a who’s who of hospitality and publishing.

A sparkling collection of peeps who are quick to agree – over cheeky canapés of delicious Skirlie Bon Bons + Highland Beef Tostado + Granny’s Gingerbread [ Ooosh! ] – that these bitches are most definitely the best dressed.

The dinner bell sounds, and we’re excitedly tucking into lush Potted Pigeon with game chips & beetroot sauce – as introduced by our surprisingly humble chef.

Soon it’s followed by perfectly cooked Scallops, surrounded by a sumptuous warm tartare sauce, made all the more enticing thanks to oodles of butter, chopped cornichons and capers. Brava Sarah, brava!

With many a hunter-gatherer in her circle, she goes on to tell us the food miles are few, the flavours exquisite [ Couldn’t agree more babes! ] and that game – often sourced by a burly man-friend with a large rifle – is one of her particular faves.

Speaking of which … the main event is a wonderfully tender Venison loin lovingly crusted in coffee & bread sauce. With notes of butterscotch, raspberry & vanilla in the espresso, as well as dark chocolate & red wine in Sarah’s recipe: it’s stunning! 

Even better, we’re also being treated to three desserts: Seabuckthorn & blood orange ice lollies, followed by super creamy Gorse panna cotta with almond brittle, and finally, a gorgeous Lemon & basil fudge.

Every bite only confirms Sarah’s genius in creating dishes which boast both the wow factor AND a feeling of absolute comfort. Her flavours intense, her love of Scotland in every recipe, frankly … owning a copy of KITH is an outright must.

Reviewed April 2024