Scotland’s original celebrity chef, Nick Nairn, is to mark four decades since opening his first restaurant with an evening bringing 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 Nick’s Port of Menteith.
Back in 1986, Nick and his then wife Fiona opened Braeval in Aberfoyle without formal training. Indeed Nick often jokes that he couldn’t even boil an egg.
But driven by their ‘determination and an unwavering commitment to learning’, Braeval won the Scottish Field and Bollinger Newcomer of the Year Award within its first twelve months.
In 1991, just five years after opening, the restaurant was awarded a Michelin Star, making Nairn, at just 32, the youngest Scottish chef to achieve the accolade.
September’s reunion dinner will 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 menu starts with canapes – Parmesan biscuits, anchovy butter; Nairn’s own cured smoked salmon, lemon and black pepper; and a Brioche crouton, with duck liver parfait, and Cumberland sauce.
The starter will be tartlet of west coast mussels, pancetta and Clava brie, followed by the soup course, Velouté of cauliflower and Isle of Mull cheddar sippets & chives.
For the main, the chefs will serve roasted saddle of Dornoch lamb, creamed spinach, gratin dauphinoise, with tomato and basil gravy; followed by a dessert of strawberry pavlova, with raspberry sauce.
Throughout his career, Nairn has been a pioneer of modern Scottish food, championing the country’s exceptional larder and inspiring generations of home cooks.
Over the four decades since opening Braeval, he has opened several more 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.
Nick’s at Port of Menteith was opened in 2021, to reflect Nick and his wife Julia’s long-held vision of creating something ‘far greater than a restaurant’ – 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.
It was recently recognised by the Good Food Guide in its Britain’s 100 Best Local Restaurants 2026 list.
Nick commented: “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.”
