Braeval to now: Nick Nairn Celebrates 40 Years of Culinary Excellence with Landmark Reunion Dinner and Chef Series

Scotland’s original celebrity chef and one of the country’s most influential culinary figures, Nick Nairn, will mark four decades since opening Braeval, with an extraordinary evening that brings together iconic dishes and familiar faces from across his career. Braeval to Now: 40 Years at the Table takes place on Friday 11th September at 6.30pm at Nick's Port of Menteith. 

In 1986, Nick and his then wife Fiona opened Braeval in Aberfoyle without formal training, indeed Nick oftens jokes that he couldn’t even boil an egg. What followed was one of Scottish hospitality’s most remarkable success stories. Driven by determination and an unwavering commitment to learning, Braeval won the Scottish Field and Bollinger Newcomer of the Year Award within its first twelve months. Just five years after opening, the restaurant was awarded a coveted Michelin Star, making Nick, at just 32, the youngest Scottish chef to achieve the accolade in 1991.  This launched the pair to culinary acclaim, bringing together world-class Scottish produce with some of the most talented chefs in the country. 

This reunion dinner brings together four acclaimed chefs who worked at Braeval: Martin Wishart, Michelin-starred chef and restaurateur of Martin Wishart, Leith, Stephen Terry, previously chef-patron of The Hardwick, South Wales, Neil Forbes, champion of Scottish slow food, chef patron of Cafe St Honore, Edinburgh and Jeremy Wares, previously chef-patron of 63 Tay Street in Perth. Together with Nick, they'll revisit signature dishes and share stories from four decades at the table. The restaurant holds a special significance for each of the chefs for the impact on their career and friendships formed during their time there. But for Jeremy Wares, it was also at Braeval that he met his now wife, Shona, when the pair worked together.

The menu comprises:

Canapes

Parmesan biscuits, anchovy butter

Nairns own cured smoked salmon, lemon and black pepper

Brioche crouton, duck liver parfait, Cumberland sauce

Starter

Tartlet of west coast mussels, pancetta and Clava brie

Soup

Velouté of cauliflower and Isle of Mull cheddar sippets & chives

Main

Roasted saddle of Dornoch lamb, creamed spinach, gratin dauphinoise, tomato and basil gravy

Dessert

Strawberry pavlova, raspberry sauce

Throughout his career, Nick has been a pioneer of modern Scottish food, championing the country’s exceptional larder and inspiring  generations of home cooks.  Over four decades, he has opened several successful restaurants, written 12 cookery books, become a familiar face on television with programmes including Ready Steady Cook, The Great Food Guys, Landward, Great British Menu, Wild Harvest and Island Harvest, and shared his knowledge with thousands of aspiring cooks at his Port of Menteith Cook School. In recognition of his contribution to Scottish food, culinary education and healthy eating he has been awarded honorary doctorates by Abertay University and the University of Stirling.

Opening in 2021, Nick's at Port of Menteith reflects Nick and his wife Julia's long-held vision of creating something far greater than a restaurant. At its heart is a destination built around exceptional Scottish produce and warm hospitality, with the Cook School, kitchen garden and Home by Julia Nairn all interwoven to create a place where people can eat, learn, shop and connect.

Nick Nairn says: “I'm incredibly proud of the legacy Julia and I have built together, and of the community we've been fortunate to become part of over four decades in hospitality. At a time when our industry continues to face significant challenges, bringing together old friends, former colleagues and guests to celebrate Braeval feels incredibly special. It's a chance to reflect on where it all began, celebrate how far we've come, and look forward with optimism to the future."

For booking please visit the website, nicknairncookschool.com or email info@nicknairncookschool.com