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The Kitchin welcomes Wild Eve

The team at Wild Eve is delighted to announce that Recipe No. 1, their innovative non-alcoholic botanical infusion, is now available at Tom Kitchin’s eponymous Michelin-starred restaurant, The Kitchin.

Located in a converted whisky warehouse in Edinburgh’s port district of Leith, the team at The Kitchin, renowned for its from nature-to-plate philosophy, has created a unique signature cocktail named the AmericaNo, which has been added to the restaurant’s seasonal bar menu.

The non-alcoholic cocktail includes a refreshing combination of Wild Eve botanical infusion, rhubarb, lemon and tonic water.

The Kitchin represents modern Scottish cuisine and uses the best quality ingredients available from Scotland’s natural larder to produce every dish. The restaurant’s philosophy is a true reflection of the team’s passion for the finest, freshest seasonal produce and its commitment to working with sustainable, Scottish suppliers. With a shared appreciation of the land and sea, Wild Eve and The Kitchin’s approaches are perfectly aligned.

Wild Eve’s rich and intense flavours are directly comparable with any alcoholic spirit or liqueur and is created with the most extraordinary set of plants at the team’s disposal from mountain, machair meadow and the sea.

Commenting on the new non-alcoholic cocktail, Katherine Barker, bar manager at The Kitchin said: “We’re always looking at ways to work with other Scottish businesses who share our passion for Scotland’s natural larder and that’s certainly evident in Wild Eve, from the Isle of Harris.

“Our ‘from nature to plate’ philosophy runs through everything we do, from the food to the bar menu and we take great pleasure in being able to introduce our guests to new and unique flavours and experiences that take them on a journey through Scotland.”

How to create The AmericaNo

  • 35ml Wild Eve
  • 10ml Rhubarb Consommé
  • 15ml Lemon
  • 5ml Sugar Syrup
  • Fever Tree Tonic Water

For more information about Wild Eve visit their website

For more information about The Kitchin visit their website