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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.