Nick Nairn reopens restaurant two years after fire

Two years after a fire destroyed Scottish chef and food writer Nick Nairn’s restaurant in Stirlingshire, Nick and his wife Julia have officially opened the restaurant.

Opening the doors on Monday (31 July) at the Bridge of Allan site once occupied by Nick's, which was devastated by a fire two years ago, the new space has been rebuilt, with interiors designed by Edinburgh designer Pat Renson.

Relaunched as 'Nairn's', the menu at Nick’s focuses on selected independent producers, herbs and vegetables grown in the polytunnels by the couple, and sourced Scottish seafood, and game and grass-fed meats.

The menu will change regularly and currently includes a range of snacks such as monkfish cheek scampi and tartare sauce. Small plates to share are also set to include a Macduff beef tartare, smoked mayonnaise, pickled wild garlic and sourdough cracker.

The menu will also feature a pizzas collection and a selection of larger plates including venison roe haunch, purple kale with venison sauce. The dessert options aim to make the most of the Scottish summer forage, with raspberry souffle and white chocolate ice cream alongside a brown butter financier with heather honey with Perthshire strawberries with hibiscus.

Nick, who became the youngest Scottish chef to receive a Michelin star in 1991, and Julia said: “It’s been a long road back for Bridge of Allan, but we are delighted to welcome everyone back to Nairn’s.

"Having the opportunity to have a presence on the high street too is something we’re beyond excited about.”

Further developments are set to take hold in September in the form of two new Nairn’s stores: Cook by Nick, which will sell restaurant and artisan ingredients, and home store Home by Julia. The stores will be connected to the restaurant, with products and ingredients showcased there.