On Friday 28th February, the chef, together with his wife
Julia will open Nick's, their first restaurant together on Henderson Street in Bridge
of Allan, Stirlingshire.
Since opening Braeval restaurant in 1986, Nick Nairn has been one of the best recognised faces spearheading the revival in Scottish cuisine. Main pic shows Nick with kitchen team and wife Julia.
A television regular, he was the youngest chef to gain a Michelin star and currently runs Nick Nairn Cook School in Port of Menteith and The Kailyard by Nick Nairn at the Doubletree Hilton in Dunblane.
Set in the premises formerly occupied by the Jam Jar restaurant, the new, all day venue will 'focus on local sourcing with classic café and bistro dishes given a contemporary twist'.
The Head Chef is Leon McIntyre who has worked in a number of restaurants and venues across Scotland, most recently in Edinburgh’s Baba. Chef Nairn will also be getting hands-on in his eponymous business.
Breakfasts will include granola blended in-house and served with skyr, honey and pomegranate; brioche French toast with caramelised banana, blueberries, cream cheese or smoked bacon, roast pecan, maple syrup; smashed avocado with rose harissa, tomato, and poached egg, and charred sourdough; and a range of house pancakes.
Lunch and dinner dishes include venison saddle with beetroot, crowdie tartlet, blueberries and potato rösti, Buddha bowls and the house garam masala roasted root vegetable curry.
Sandwiches will range from classics to the likes of Nick’s original cure smoked Scottish salmon with mustard cress, Katy Rodger’s Crowdie, lemon and black pepper.
A variety of Roman-style pizzas will be made using three-day aged dough with toppings such Great Glen venison salami, Campbells haggis, Katy Rodger’s crowdie, bacon-toasted oats and parsley.
North African influences
There are also a number of North African flavours on the menu including the eggs-based breakfast favourite shakshouka and a North African-inspired pizza which features miso aubergine, rose harissa, chermoula, toasted pine nuts, brandy-soaked raisins and pomegranate.
The menu also includes a range of gourmet hot dogs made in Dumfries & Galloway by Brigston & Co. Burgers will be made in-house from traditional cuts like chuck and brisket from slow-grown, traditional cattle breeds like Shorthorn, Belted Galloway and Highland.
Nick Nairn said:
'I was born and brought up just down the road from Bridge of Allan so this is something of a homecoming for me and my family. This is the first time I’ve ever worked in partnership like this and already all the family are getting involved in shifts front of house. In short, it’s a family-run restaurant that will appeal to other families, with food that’s recognisable but cooked really well and given a contemporary twist. Julia and I are delighted to be a part of Bridge of Allan’s thriving town centre - it’s our local after all too!'
Nick’s on Henderson Street comprises 75 covers inside plus an additional 60 covers outside.
Reservations can be made by calling 01786 831616.