Born and brought up in the village of Port of Menteith in Stirlingshire, Nick began his working life as a navigator in the merchant navy before enrolling at Glasgow's College of Nautical Studies. Student poverty and a desire to recreate the exotic dishes he'd experienced on his travels drove him 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.
Nick has been unstoppable ever since: he opened further restaurants and tried his hand at events catering before starting up his own cookery schools. He is best known as one of Ready Steady Cook’s regular chefs.
See all recipes by Nick Nairn (416)
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.