Nick Nairn Cook School - A Rare Culinary Treat to Attend

Restaurateur, BBC celebrity chef, book author and Michelin award-winner Nick Nairn has dedicated his talent and energy to a culinary venture worth visiting deep in the Trossachs of Western Scotland.  With a commitment to working with fresh Scottish seafood, meats and produce straight from the garden, Nairn has established a gem of a cooking school in a one-of-a-kind facility at Lake of Menteith.

Outfitted with a gourmet kitchen shop, student dining room and state-of-the-art teaching classroom, the Nick Nairn Cook School is a fine example of how a top chef can share his expertise with those around him. Student interaction is maximized, and demonstrations are easily viewed.

Begun 10 years ago in "the old piggery on his family's estate," Nairn understands and nurtures the foodie in us all with intimate follow-me classes.  As he explains in his cook school book, "We had to adopt a non-intimidating, non-threatening approach and develop a language that would allow people to understand the complex nature of good cooking without being terrified by what was involved!"  In other words, he makes learning to cook fun!

Pairing his talent with that of Michelin-starred Chef John Webber, the classes are entertaining, informative, and absolutely delicious.

Imagine my delight when I was privileged enough to attend a mini-lesson on fish with Chef Webber at the Nick Nairn Cook School at Port of Menteith, Scotland!  I can honestly say that in ten minutes in John's class I learned countless tips I will use every single time I prepare fish dishes in the future.  Even for a seasoned cook like myself, it was a fabulous experience and I wished my schedule would have allowed me to stay the entire day!  The classes are comprised of a cross section of students, and "every day is different," says John.

John and I talked about knife skills.  "People have a hacking mentality, but the first step should always be understanding fundamentals.  You must become comfortable with knives and what they can do. Once you have bad technique it's very difficult to unlearn it."  John's perspective was shaped while spending 40 years in highly successful commercial kitchens.  "Your knife has to physically move through the food it's cutting. The action of cutting needs to become automatic - like walking.  Practice, practice, practice -- then make soup."

For more information on the Nick Nairn Cook School and its classes, visit www.nicknairncookschool.com.
01877 389 900
info@nicknairncookschool.com