Interview with Great British Menu Winner Nick Nairn

By Dan Coman on November 23rd 2010

We caught up with Nick Nairn to talk about his food philosophies and winning the Great British Menu in 2006.

How long have you been a chef?
25 years

Where did you start your career?
My first restaurant, Braeval Old Mill

What are your food philosophies?  
PTH – produce, technique & harmony

Which chef do you most admire?
Jamie Oliver

Describe your signature dish and how you came about becoming an ambassador for Grant's Whisky 
Collops of beef with Grant’s Family Reserve Whisky and mushroom cream, served with wilted spinach and crushed tatties 

I was drawn to Grant’s as a brand, because it’s one of the few serious whisky companies still to be privately owned.  The real attraction is the quality of the whisky.

What advice would you give to anyone interested in a career in cooking?
Try it out first, go and work in a kitchen as it’s not for everyone – a relentless pursuit of perfection!

How did it feel to win the Great British Menu in 2006?
It was a tremendous feeling - I had been out of full time professional cooking for a number of years and was up against some of the finest chefs in the country

Who would be your dream dinner date, and what would you cook?
My wife.  I’d cook her a very simple plate of grilled langoustine, salad from our garden and new potatoes

Your top cookery tip for readers?
It’s all about the produce

What types of food go well with whisky?
It’s a happy coincidence that some of Scotland’s finest produce, beef, salmon and venison also have a natural affinity with whisky

Members Comments

There are no comments for this article.

Add a Comment

Please log in to post a comment.