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.
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