This summer marks a major milestone in Scottish culinary history as renowned chef Nick Nairn celebrates 25 years since opening Scotland’s very first Cook School, Nick Nairn’s Cook School in Port of Menteith. Nick and his wife Julia have curated a stellar line up of events to mark the occasion.
On Saturday the 5 and Sunday the 6 July, the Cook School at Port of Menteith will host a seafood festival weekend. Chef Andy Turnbull returns to the outdoor kitchen with a fresh seafood bar, serving a market-led menu from 12 noon each day.
A pop-up fish market will offer guests the opportunity to purchase top-quality seafood to cook at home. Renowned fishmonger and restaurateur Willie Little will join Nick in the kitchen to deliver a series of short, informal masterclasses and demonstrations across the weekend. These will include: preparing and cooking langoustines; breaking down a whole monkfish; and showcasing lesser-known deepwater fish such as blue ling and red fish.
Looking ahead, the Cook School continues to welcome some of the UK’s top culinary talent as part of its guest chef Long Table Dining series. This year, Nick Nairn’s Cook School has hosted celebrated chefs including Atul Kochhar and Phil Vickery.
The next event features Nick alongside Tony Singh on Wednesday 6 of August, Michael Smith on Tuesday 25 November, Gary Usher on Wednesday 26 November. The series will also welcome Calum Montgomery of Edinbane Lodge, as well as Sam Evans and Shauna Guinn of Hang Fire BBQ, with dates to be confirmed. These one-off evenings offer guests the chance to enjoy an intimate, shared table experience featuring bold flavours, expert insight, and seasonal produce at the heart of each menu.
A well‑established tradition now over a decade old, with the first major guest‑chef collaboration dating back to 2015. As part of the 25th anniversary celebrations, a very special dinner will also reunite much-loved chefs John Webber and Alan Mathieson, who helped open the Cook School, for one night only. Together, they’ll reimagine classic Cook School dishes in a nostalgic, story-filled evening on 5 September.
What began in 1999 as a modest series of lunchtime demos in a converted piggery on the Nairn family estate has grown into a landmark of Scottish food education. Over the past two and a half decades, the Nick Nairn Cook School has weathered fires, recessions, and even a global pandemic, emerging stronger, smarter, and more relevant than ever.
Today, the Cook School continues to evolve under the stewardship of Nick and Julia Nairn. The new era welcomes smaller, more personalised classes, globally inspired menus, and a warm, welcoming atmosphere that puts home cooking at the heart of the experience. Some things, however, never change. Dishes like the beloved Smoked Haddock & Puy Lentil Tart, a Cook School original, have remained on the menu since day one.
Nick Nairn, said: “It’s amazing to look back and see how far we’ve come. The idea for the Cook School started in the tiny kitchen at Braeval, where my sous chef Dan and I cooked and demonstrated lunch for just ten people. That early spark grew into a full Cook School in 2000.
“It was humble beginnings at first. Eight guests, a domestic kitchen – but as demand grew, so did we. By 2004, we’d built a state-of-the-art teaching kitchen that could host 20.
“Twenty-five years on, the passion’s still the same.. teaching proper skills, sharing great food, and creating something truly memorable around the table”
Alongside the Cook School, their restaurant, Nick’s at Port of Menteith offers a laid-back dining experience with both indoor and al fresco seating in a scenic countryside setting.
Itchampions open-fire cooking and seasonal Scottish produce, from fresh seafood and aged meats to handmade pizzas and traditional Sunday roasts. Guests can relax in the glass-fronted dining room or dine outdoors among raised beds of herbs and vegetables used in the kitchen, with festoon lighting adding to the warm, welcoming atmosphere.
Celebrating 25 years at the heart of Scottish food, Nick Nairn’s Cook School continues to inspire and educate with hands-on classes, top ingredients, and unforgettable experiences. All events are available to book online at www.nicknairn.com or by emailing; robyn@nairns.co.uk
Nick’s at Port of Menteith is a 50-minute car journey from Glasgow, Edinburgh and their associated airports, or a short 25-minute drive from Stirling train station.
Nick Nairn Cook School
Port of Menteith, Stirling, FK8 3JZ
www.nicknairncookschool.com
