Michelin-Starred Chef, Television Presenter, Author, Cook School Founder, Food Consultant & Scottish Produce Ambassador

Nick Nairn is widely regarded as one of Scotland’s most influential and recognisable chefs, with a career that spans restaurants, television, publishing and food education. From his early days as a self-taught cook to becoming a Michelin-starred chef and familiar television personality, he has played a significant role in shaping modern Scottish cooking. He is known for championing high-quality Scottish produce and promoting simple, healthy food. Based at his cook school at the Port of Menteith, his work includes teaching, writing, filming and consulting, alongside international demonstrations and speaking engagements on food and hospitality.

Nick grew up in the Trossachs, where a love of the outdoors and Scotland’s natural produce developed early. His introduction to global cuisine came during his time in the Merchant Navy, where travel exposed him to new flavours and ingredients from around the world. After returning to Scotland to study at the Glasgow College of Nautical Studies, he began recreating dishes he had discovered abroad, which gradually developed into a serious interest in cooking. In 1986 he opened his first restaurant, Braeval, near Aberfoyle, and within a year he won Scottish Field and Bollinger Newcomer of the Year. Four years later, Braeval was awarded a Michelin star, firmly establishing his reputation.

As his profile grew, television became a major part of his career. His series Wild Harvest showcased Scottish ingredients and outdoor cooking, and was followed by further programmes and books that reached audiences around the world. He later appeared on numerous food and entertainment programmes, including Great British Menu, where he cooked the main course for The Queen’s 80th birthday banquet. He is also well known for his long association with Ready Steady Cook, where he appeared alongside chefs such as Ainsley Harriott and Antony Worrall Thompson. Alongside television, he continued to run restaurants and expand his food businesses, including event catering and consultancy work.

In 2000 he opened his cook school at the Port of Menteith, which quickly became one of the UK’s leading cookery schools, offering hands-on courses using Scottish produce, much of it grown locally. Through his consultancy and speaking work, he continues to promote Scottish food, healthy eating and practical cooking skills. He has written numerous cookbooks, contributed to newspapers and magazines, and received many industry awards for his contribution to food, media and hospitality. His career reflects a long-standing commitment to Scottish produce, accessible cooking and food education.

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