A regular face on TV Nick is perhaps best know for his quick thinking on Ready Steady cook.
When you think of Scottish chefs Nick Nairn is at the top of the list. He started his career as a navigator in the Merchant Navy but his love of cooking was too great to ignore.
After eight years of travelling Nick returned to Scotland and opened his first restaurant, Braeval, in 1986. This earned him a Michelin Star in 1991 and he became Scotland's youngest chef to ever receive the honour. His second restaurant Nairns opened in Glasgow in 1997 and three years later he launched Nairns Anywhere, a catering company that provides restaurant quality food wherever clients want it.
A passionate Scotsman
Nick is at the forefront of promoting Scottish produce and is a strong believer in using traditional fare. Nairns Restaurant serves dishes such as skirlie (seasoned oatmeal fried in suet), and onion and chive potato cake with lentil sauce and Nick is keen on spreading the word about Scottish cooking and produce.
Nick is based in Scotland at his family's Port of Menteith estate where his cook school is based. This state-of-the art cookery school is a converted piggery located in the foothills of the Trossachs, less than an hour from Edinburgh. The school opened in 2000 and has grown in size and popularity.
When Nick is not there testing recipes for his new books (which the staff willingly test for their lunches), he works as a food consultant and travels the world demonstrating and lecturing about food.
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Nick Nairn's Scottish Cookery
Nick's catering company produces restaurant quality food anywhere you require it
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