Nick was born in Stirling, Scotland and joined the Merchant Navy at 17 for seven years. At 25 years of age he could barely boil and egg but decided to make a career out of cookery and two years later was running a restaurant. By 32, he had won a Michelin star.

Nick Nairn on TV

Nick has appeared on many television programmes, demonstrating his culinary skills and sharing his passion for food, especially the use of sustainable, Scottish ingredients. Some of the programmes he has featured in include:

Wild Harvest, where Nick explored the Scottish countryside, foraging for wild ingredients and showcasing how to incorporate them into delicious dishes.

Ready Steady Cook: Nick was a regular chef on this popular cooking game show where two contestants, each paired with a chef, had to prepare a meal using a selection of provided ingredients within a limited time frame.

Great British Menu: Nick appeared as a contestant and later as a judge, where top chefs from across the UK compete to create dishes worthy of being served at a prestigious banquet. In 2008 he defeated Tom Lewis in the Scottish heat of the BBC television series Great British Menu.   He went on to cook a main course of roe venison for Queen Elizabeth II and 250 guests at the Mansion House for her official 80th birthday celebration.

Saturday Kitchen: Nick has made guest appearances on this popular, weekend BBC cooking show, where celebrity chefs prepare dishes and engage in culinary discussions with the host and other guests.

Nick Nairn | Books

Nick has authored several cookbooks, sharing his expertise and passion for Scottish cuisine with a wider audience. His cooking style often emphasizes fresh, locally sourced ingredients, reflecting a commitment to sustainability and showcasing the richness of Scotland’s culinary heritage.

His books include:

Island Harvest: Inspired by his television series of the same name, this cookbook celebrates the culinary treasures found on Scotland’s islands, featuring recipes that reflect the unique ingredients and flavors of each island.

Nick Nairn’s New Scottish Cookery: This book presents a collection of modern Scottish recipes, showcasing Nairn’s approach to using fresh, seasonal ingredients to create delicious dishes.

Nick Nairn’s Top 100 Salmon Recipes: As a prominent advocate for Scottish salmon, Nairn shares his favorite recipes featuring this versatile and delicious ingredient, ranging from traditional Scottish dishes to contemporary creations.

Nick Nairn’s Cook School Cookbook: Based on his cookery school in Scotland, this book offers a comprehensive guide to mastering essential cooking techniques and includes a variety of recipes for home cooks of all skill levels.

Nick Nairn | Cookery Schools

Nick opened his first cookery school in the year 2000 at the Lake of Menteith, near Stirling. In 2012 he added a further school in Aberdeen.  The school offers a range of cooking classes and courses designed to cater to individuals of all skill levels, from beginners to experienced cooks.

Classes focus on specific themes such as seafood, baking, or regional cuisines, and they typically involve hands-on instruction.

The Cook School emphasizes the use of fresh, locally sourced ingredients and teaches cooking techniques that empower students to create delicious and nutritious meals at home. The philosophy reflects Nick’s passion for Scottish cuisine and his commitment to sharing his knowledge and expertise with others.

Nick Nairn | Awards and Recognition

Nick has received a long list of awards for his contribution to food, cookery and Scottish traditions. These are just some of those awards:

• 1986: Scottish Field, Bollinger Newcomer of the Year
• 1990: Scottish FieldCharles Heidsieck Scottish Restaurant of the Year
• 1991: Good Food Guide, Country restaurant of the Year1991..Michelin star
• 1991: MacallanDecanter Restaurant of the Year
• 1992: Member Masterchefs of Great Britain
• 1991: Founder member Scottish Chefs Association
• 1996: Scottish Chef of the Year
• 1998: Tourist board- Thistle Award for Tourism and the Media
• 2000: Glenfiddich Spirit of Scotland Awards 2000. For contribution to Food & Drink
• 2002: Personality of The Year, Food Processing Awards 2002. For development of the Baxters sauce range
• 2003: Fellowship to the Master Chefs of Great Britain
• 2004: Glenfiddich Food and Drink Awards Winner Best Food and Drink TV Show for Nick Nairn and The Dinner Ladies

Call +44 1753 439 289 or email Great British Speakers now to book Scottish chef, Michelin star winner and TV personality Nick Nairn for your next event.  Contact us.