Nick Nairn

Nick Nairn is a supporter of good quality Scottish produce and a passionate advocate of healthy eating.

Nick's first job was travelling with the merchant navy. On returing to his native Scotland he started experimenting in the kitchen trying to recreate the dishes he had eaten around the world.

With no formal training, he opened his first restaurant, Braeval, near Aberfoyle, in 1986. The restaurant went on to achieve a covetted Michelin star. He went on to open Nairns Restaurant with Rooms in Glasgow. In 2000, he opened the Nick Nairn Cookery School.

Nick started his TV career with Wild Harvest in 1996. He followed this with Wild Harvest 2 and Island Harvest. He has since made many TV appearances, most famously as a veteran co-presenter on Ready Steady Cook. In 2004, Nick won the Glenfiddich Best TV award for “Nick and the Dinner Ladies”.

Most recently, Nick took part in Great British Menu, winning the Scottish round and making it through to the final of the programme where he was voted in by the public to cook the main course for The Queen's 80th birthday.

Website
www.nicknairn.tv

Books
GREAT OFFERS ON NICK'S BOOKS

Wild Harvest with Nick Nairn, BBC Books, 1996
Chicken, Duck and Game (Master Chefs Classics), Weidenfeld Nicolson Illustrated, 1997
Nick Nairn Cooks the Main Course (TV Cooks S.), BBC Books, 1998
Island Harvest, West One Hundred Seventy Five, 2000
Nick Nairn's Top 100 Salmon Recipes, BBC Books, 2002
Nick Nairn's Top 100 Chicken Recipes, BBC Books, 2004
Nick Nairn's New Scottish Cookery Book, BBC Books, 2004
Fish 'N' Tips, Cassell Illustrated, 2006

Nick Nairn

Nick Nairn's Recipes



Chicken saltimbocca
Chicken saltimbocca

Sage and Parma ham add a delicious flavour to pan-fried chicken escalopes in Nick Nairn's recipe for an Italian classic

Avg user rating: 3 out of 5 stars



intermediate

Total time
30 min

Chop house steak with rocket and parmesan salad
Chop house steak with rocket and parmesan salad on Market Kitchen

Nick Nairn serves up a hearty meal of rib-eye and peppery rocket and parmesan salad with a tangy vinaigrette

Avg user rating: 4 out of 5 stars



easy

Total time
30 min

Filo basket of mussels with bacon and brie
Filo basket of mussels with bacon and brie

For a truly stylish starter try Nick Nairn's mouthwatering recipe for crisp filo baskets filled with a tasty mussel mixture

Avg user rating: 4 out of 5 stars



intermediate

Total time
1 hr

Hot whisky cream with frozen berries
Hot whisky cream with frozen berries

For a scrumptious dessert try Nick Nairn's stylish combination of frozen blueberries served with a tipsy, warm custard cream sauce

Avg user rating: 4 out of 5 stars



intermediate

Total time
20 min

Seared salmon with peas, lettuce and bacon
Seared salmon with peas, lettuce and bacon

For a speedy, stylish fish dish try Nick Nairn's recipe for pan-fried salmon strips, served with braised peas

Avg user rating: 4 out of 5 stars



easy

Total time
25 min

Supremes of chicken, pan-fried with apples and cider
Supremes of chicken, pan-fried with apples and cider

Nick Nairn's flavourful recipe combines pan-fried chicken and apple with a rich cider-based sauce to appetising effect

Avg user rating: 4 out of 5 stars



intermediate

Total time
50 min