Interview with Great British Menu Winner Nick Nairn
PUBLISHED: 14:57 15 March 2011 | UPDATED: 10:31 21 February 2013
We spoke to Nick Nairn about his food philosophies and winning the Great British Menu in 2006...
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?
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?
Describe your signature dish and how you came about becoming an ambassador for Grant's Whisky
Collops of beef with Grants Family Reserve Whisky and mushroom cream, served with wilted spinach and crushed tatties
I was drawn to Grants as a brand, because its 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 its 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. Id cook her a very simple plate of grilled langoustine, salad from our garden and new potatoes
Your top cookery tip for readers?
Its all about the produce
What types of food go well with whisky?
Its a happy coincidence that some of Scotlands finest produce, beef, salmon and venison also have a natural affinity with whisky