Web extra: Tom Kitchin fillets a turbot

Tom Kitchin skillfully fillets a large turbot to serve to diners at his Michelin-starred restaurant.

24 February 2010

3 minutes

This clip is from

Food Stuff—Seasonality, Jam and Export

Scotland’s food—BBC Scotland
Short films exploring the world of food — supporting both formal and informal learning.

The importance of food presentation
Duration: 00:21
Orkney sustainable fisheries
Duration: 05:39
Tom Kitchin talks about seasonality and food
Duration: 05:56
Fraser Doherty - a young jam-making entrepreneur
Duration: 05:49

The importance of food presentation—Seasonality, Jam and Export
Duration: 00:21
Orkney sustainable fisheries—Seasonality, Jam and Export
Duration: 05:39
Tom Kitchin talks about seasonality and food—Seasonality, Jam and Export
Duration: 05:56
Stornoway black pudding - campaigning for EU protection—Black Pudding, Soft Fruit and Culture
Duration: 07:05