Nick Nairn
Nick is a respected celebrity chef who became the youngest Scottish
chef to win a Michelin star in the early 1990s. He was a regular chef
on BBC's popular Ready Steady Cook from 1995 and presented the Wild
Harvest and Island Harvest television programmes in the 1996 and 1997.
He has written a number of books and columns for newspapers and
magazines and has appeared on a range of television programmes,
including a stint as the main presenter on the BBC Scotland programme
Landward from 2007 to 2009.
He was born and brought up in the village of Port of Menteith in Stirlingshire, and began his working life as a navigator in the merchant navy before enrolling at Glasgow's College of Nautical Studies.
During his travels as a navigator, Nick developed a passion for food and the exotic dishes he'd experienced on his travels, and this proved to be the driving force behind his desire to teach himself to cook. In 1986 he opened his first restaurant, which won him the Scottish Field and Bollinger Newcomer of the Year Award. Four years later he became the youngest chef to earn a Michelin star for his restaurant in Scotland.
After this he went on to open Nairns restaurant in Glasgow in 1998 and a cook school in 2000 at Lake of Menteith. In 2003, he sold his restaurant in Glasgow to concentrate on the cookery school, although he also undertakes a range of corporate work.
Nick was awarded an honorary doctorate by the University of Stirling in 2007 for his contributions to Scottish cooking and healthy eating campaigns.
He has also cooked a main course of Roe venison for Queen Elizabeth II and 250 guests at the Mansion House for her official 80th birthday celebration. This was due to him winning the Scottish heat of the BBC television series Great British Menu, defeating Tom Lewis.
From restaurateur to celebrity chef, Nick Nairn has had a long and pioneering career in the UK food industry. A familiar face due to his many high-profile television appearances, Nick is equally famous for his staunch support of top quality Scottish produce, and passionate advocacy of healthy eating. He is represented by Useful Talent and can be booked for corporate events or endorsement needs through them.
He was born and brought up in the village of Port of Menteith in Stirlingshire, and began his working life as a navigator in the merchant navy before enrolling at Glasgow's College of Nautical Studies.
During his travels as a navigator, Nick developed a passion for food and the exotic dishes he'd experienced on his travels, and this proved to be the driving force behind his desire to teach himself to cook. In 1986 he opened his first restaurant, which won him the Scottish Field and Bollinger Newcomer of the Year Award. Four years later he became the youngest chef to earn a Michelin star for his restaurant in Scotland.
After this he went on to open Nairns restaurant in Glasgow in 1998 and a cook school in 2000 at Lake of Menteith. In 2003, he sold his restaurant in Glasgow to concentrate on the cookery school, although he also undertakes a range of corporate work.
Nick was awarded an honorary doctorate by the University of Stirling in 2007 for his contributions to Scottish cooking and healthy eating campaigns.
He has also cooked a main course of Roe venison for Queen Elizabeth II and 250 guests at the Mansion House for her official 80th birthday celebration. This was due to him winning the Scottish heat of the BBC television series Great British Menu, defeating Tom Lewis.
From restaurateur to celebrity chef, Nick Nairn has had a long and pioneering career in the UK food industry. A familiar face due to his many high-profile television appearances, Nick is equally famous for his staunch support of top quality Scottish produce, and passionate advocacy of healthy eating. He is represented by Useful Talent and can be booked for corporate events or endorsement needs through them.
