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Nick Nairn launches new restaurant
TV chef Nick Nairn, a regular on the BBC’s Saturday Kitchen and Great British Menu, is due to open a new signature restaurant in his native Scotland.
Created as part of a £12 million refurbishment at the Doubletree by Hilton Dunblane Hydro hotel, The Kailyard by Nick Nairn will have its official launch on 28 January.
In addition to his core restaurant project, Nairn will also act more broadly for the hotel as a consultant for its entire food and beverage offering, from room service to Scottish breakfasts, weddings and conference menus.
The Kailyard itself will focus heavily on Scottish produce and dishes, including Borders lamb, Shetland sole, Highland beef and Scrabster-landed cod. Nairn fans will also be able to try some of the chef’s signature dishes, such as fish pie and salmon smoked to his own recipe.
Speaking of his decision to go into partnership with Hilton Worldwide, Nairn said: “I’ve been approached by several companies in the past to open restaurants but none grabbed my interest in the way Doubletree by Hilton Dunblane Hydro did.
“I believe this great hotel deserves a fantastic dining option to match and I am delighted to be working with the hotel to help it become a real destination of choice for both locals and visitors alike.”
The venture marks Nairn’s first new restaurant since he ran Braeval near Aberfoyle and opened Nairn’s in Glasgow, which has since closed. In addition to his TV appearances, Nairn also runs a cookery school in Stirling.
Gabriel Savage, 05.01.10