Scottish chef Nick Nairn, together with his wife Julia, have announced that their brand-new Bridge of Allan restaurant will open on 14 July this year.
Nairn’s will occupy the Henderson St site that was formerly Nick’s, before a serious kitchen fire in 2021 devastated the property.
Nick and Julia have since completely renovated the space, working with Edinburgh based interior designer Pat Renson to create a welcoming new restaurant complete with an outdoor terrace on the high street.
Nick and Julia said: “It’s been a long journey back to Bridge of Allan and we’re truly excited to return to our hometown. The fire at this site was truly devastating but it has given us the opportunity to think really hard about what we wanted to create at this site.
“Nairn’s is a beautiful space and we’re delighted to be able to use it to showcase the best local producers on this thriving independent high street. We really can’t wait to welcome everyone in July and once again be a part of this wonderful town.”
The menus at Nairn’s will feature ‘an abundance’ of local produce, including herbs and vegetables grown in polytunnels by Nick and Julia; a refined selection of Scottish seafood, and carefully sourced game and grass-fed meats.
There will be a range of snacks, small and big plates, plus sharing dishes for lunch and dinner, while a daily changing menu will include the likes of monkfish cheek scampi with tartare sauce; venison agnolotti, leek puree and game sauce; roasted cauliflower, with harissa, yoghurt and dukkha crumb and tandoori spiced monkfish fillet with Indian mussel broth and Nick’s garden greens.
In addition to the new site in Bridge of Allan, Nick and Julia also run the Nick Nairn Cook School and restaurant on the shores of the nearby Lake of Menteith, Nick’s at Port of Menteith, and The Kailyard by Nick Nairn restaurant at the Doubletree Hilton in Dunblane.
Advocating a full team approach across the business, the Nairns are joined by executive chef, Stephen Crawford and general manager, Robyn Stewart. The restaurants employ between 50 to 60 jobs across the group, including 25 to 30 new jobs created at the new Bridge of Allan venture.
As part of their ‘positive’ staff culture, the Nairns have implemented a four-day working week and have employed a dedicated person at Nairn’s to develop and cook staff meals.
