Nick Nairn is Scotland’s best-known chef, in high demand for his cooking skills, as a food consultant, television presenter and personality and also as a prominent spokesperson on diet and Scottish produce. These days he uses his integrity, entrepreneurial spirit and talents to spread the word about Scotland’s wonderful natural larder and in helping people cook and eat better.
Nick owns, teaches at and bases all arms of his business at the acclaimed Nick Nairn Cook School on the beautiful shores of the Lake of Menteith. His second Cook School in Aberdeen is due to open in 2012. His Nick Nairn Food Consultancy goes from strength to strength with a successful cereal, bread and biscuit food range available in supermarkets, and with more produce in the pipeline. And in 2009, Nick put his name to The Kailyard by Nick Nairn restaurant at the stunning Doubletree by Hilton, Dunblane Hydro. The consultancy also has a hand in the veteran charity Erskine Hospital’s cafe at the Erskine Garden Centre not far from Glasgow. Nick also has partnerships with Falcon ovens, Kitchens International, Jaguar, Lidl, and many others.
Nick has published ten cookery books with sales well in excess of 500,000 copies, and appears regularly on television as a food presenter on Landward and The One Show, and is a regular chef on Saturday Kitchen. He has recently completed his latest TV project with fellow chef and friend Paul Rankin, filmed around the West Coasts of Ireland and Scotland. This is due to be shown in 2012. He has also made a succession of successful BBC television series, from Wild Harvest, Wild Harvest 2 and Island Harvest, to his show Nick Nairn and The Dinner Ladies, which won a Glenfiddich Award. He also represented Scotland in the finals of Great British Menu, ultimately winning the opportunity to cook his Scottish venison dish for The Queen’s 80th birthday banquet.
In 2007 Stirling University recognised his contributions to Scottish cuisine and his work in promoting healthy eating and awarded him an honorary doctorate.Nick started his working life travelling the oceans as part of the Merchant Navy and relished sampling the street food of the world. When he came home to Scotland and tried his own hand at cooking he found an untapped talent. He literally taught himself the skills that led to him becoming Scotland’s youngest Michelin-starred chef in 1991 at his first restaurant, Braeval, in the Trossachs. He went on to open Nairns restaurant in Glasgow in 1997 also to international acclaim.
For more details about Nick, see the lists of his work, books, television and more, at the top of the page. And for any further information call Julia Forster on 01877 389909.