Nick Nairn is Scotland's best-known chef and one of the country's most popular figures. He is in high demand as chef, consultant and media personality, and is a prominent spokesperson on diet, healthy eating and Scottish produce.
In 2007 Stirling University recognised this and awarded Nick an honorary decorate for his outstanding contribution to Scottish cuisine and work in promoting healthy eating. He uses his integrity, entrepreneurial spirit and talents to spread the word about Scotland's wonderful natural larder and in helping people cook and eat better.
Through his own consulting firm, Nick Nairn produces a successful food range of cereals, bread, biscuits, oatcakes, haggis and black pudding, available in various Scottish supermarkets. He also operates The Kailyard restaurant at the Doubletree by Hilton, Dunblane Hydro, plus Native restaurant in Aberdeen's Hilton Garden Inn.
With a host of cookery books, an award for his outstanding contribution to Scottish cuisine and experience in preparing exquisite meals, including the Queens 80th birthday dinner, Nick's book sales are well in excess of 500,000 copies.
Nick Nairn is also a highly accomplished and experienced television presenter. He is a brilliant TV cook and great at getting across his enthusiasm to his audience. He has been involved with countless shows including presenting food issues on BBC Scotland's rural affairs programme Landward, as well as The One Show, Taste the Nation, Put Your Menu Where Your Mouth Is and Eating In The Sun, and is often to be seen on Saturday Kitchen.
Past work includes Ready Steady Cook, Who'll Do The Pudding, Back to Basics, and Nick Nairn and the Dinner Ladies. He started his television career with three exclusive television series Wild Harvest, Wild Harvest 2 and Island Harvest, and did exceptionally well in the first Great British Menu, resulting in his cooking Scottish venison for the Queen's 80th birthday banquet.
Nick Nairn started his working life travelling the oceans in the Merchant Navy and relished sampling street food all over the world. Returning home to Scotland he tried cooking some of the dishes he'd tasted and found an untapped talent. He taught himself the skills that led to becoming Scotland's youngest Michelin-starred chef in 1991 at his first restaurant, Braeval, in the Trossachs. He went on to open Nairns restaurant in Glasgow in 1997 to international acclaim.
In 2012, Nick set up The Menteith Group, a campaigning group of food providers, farmers, chefs and others dedicated to improving school meals and food education in Scotland. This has since produced The Scottish Food Family, with the same aims but inviting the general population to be a part of the group.