About Nick Nairn


Growing up in the gorgeous Scottish Trossachs, Nick’s love of the outdoors and native country came early. But it wasn’t until he answered an advert for a navigating officer in the merchant navy that he discovered the wonderful flavours of global cuisine.

Returning to Scotland to study at the Glasgow College of Nautical studies, he found himself experimenting in the kitchen in an attempt to copy those exotic dishes he experienced on his world travels, and it wasn’t long before a fascination with food began to develop. This soon grew into a consuming passion.

In 1986 he opened his first restaurant, Braeval, near Aberfoyle. Entirely self-taught, Nick was soon causing a stir with his fresh style of cooking, and just a year after Braeval opened he won the Scottish Field and Bollinger Newcomer of the Year Award. Four years later, Nick’s status as one of Scotland’s finest chefs was confirmed as the restaurant was awarded a coveted Michelin star.




Nick stumbled into the world of television, where his irreverent style combined with Scotland’s fabulous natural produce created Wild Harvest in 1996. Wild Harvest 2 and Island Harvest soon followed, all with accompanying books, and these programmes have now been enjoyed by millions of viewers around the world, from Sweden to Zimbabwe.

Other shows include Who’ll Do The Pudding, Back to Basics, and Nick Nairn and the Dinner Ladies, for which he won a Glenfiddich award in 2004.

He then took part in three seasons of the Great British Menu, winning the Scottish round in season one, and making it through to the final of the programme. Ultimately, he was voted for by the public to cook the main course at the banquet for the Queen’s 80th birthday.

Nowadays, you'll find Nick on BBC's Landward with best mate Dougie Vipond, with whom he also co-hosts the BBC's Great Food guys.



Nick remains totally passionate about Scotland’s fabulous natural larder. He uses every possible opportunity to promote his passions; his burning ambition being to make his fellow Scots enthusiastic about the wonderful produce that surrounds them. He is also keen to encourage Scotland to improve its relationship with food and has seen this aim come a very long way in the past 20 years. He lead a think-tank, The Menteith Group and the resulting Scottish Food Family, which campaigned to improve the Scottish relationship with food through better school meals and food education.

In 2007, Stirling University recognised Nick’s contributions to Scottish cuisine and his work in promoting healthy eating and awarded him an honorary doctorate.



Nowadays, Nick alongside wife Julia (pictured above, bottom left) is the proud owner of Nick's on Henderson St, Bridge of Allan, and Nick's at Port of Menteith, Port of Menteith, and the Nick Nairn Cook School, which plans to reopen in early 2022.

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