Nick Nairn Cook School
There are two ways in which you can book into the Nick Nairn Cook School:
Gift Voucher
Vouchers offer full flexibility and allow the recipient the freedom to select a menu and date of their choice.
Vouchers can be purchased from our online shop page and are valid for 1 year.
To redeem and book into the cook school using a gift voucher please email info@nicknairncookschool.com
Direct Bookings
Bookings can be made directly onto a class for a specific date using the booking system below.
Gift certificate for direct bookings can be provided upon request.
Direct booking price for a day with Nick Nairn is £205
| CLASS | DIRECT BOOKINGS | DATE | TIME | MENU | CHEF |
|---|---|---|---|---|
| Spain 1 | FULL | Oct 10 10am - 4pm | TAPAS STYLE Gambas ajillo | Patatas bravas | Croquettes (jamón and queso) | Chicken and chorizo paella DESSERT: Made and prepared by our pastry chef | Nick Nairn |
| France 3 | FULL | Oct 17/18 10am- 4pm | STARTER: Classic French onion soup | Roscoff onions | cider | Comté MAIN: Beef bourguignon | Aberdeen Angus beef shoulder | red wine | smoked bacon | creamy mash | seasonal greens DESSERT: Made and prepared by our pastry chef | Nick Nairn |
| India 3 | FULL | Oct 25 10am - 4pm | STARTER: Fragrant vegetable pakora | spiced yoghurt dip MAIN: Biryani | marinated chicken thigh | spiced basmati | saffron | butter | golden sultanas | raita DESSERT: Made and prepared by our pastry chef | Nick Nairn |
| Thailand 1 | FULL | Nov 7/8 10am - 4pm | STARTER: Spring rolls | baked seafood | shrimp | squid | cod | Thai dipping sauce MAIN: Chiang Mai beef curry | pineapple rice | chilli sambal DESSERT: Made and prepared by our pastry chef | Nick Nairn |
| China 1 | FULL | Nov 14/15 10am - 4pm | STARTER: Crispy potsticker | king prawn and pork dumplings | black vinegar dipping sauce MAIN: Sweet and sour pork | classic egg fried rice | soy chilli green DESSERT: Made and prepared by our pastry chefsour cream Dessert: To be selected from the a la carte menu | Nick Nairn |
| Japan 2 | FULL | Nov 21/22 10am - 4pm | STARTER: Salmon and avocado sushi | salmon sashimi | soy | wasabi | pickled ginger MAIN: Chicken ramen | soba noodles | shiitake | soy egg and chilli DESSERT: Made and prepared by our pastry chef | Nick Nairn |
| Nick's Xmas | Dec 12/13 10am- 4pm | STARTER: Smoked salmon and canapes MAIN: The perfect bird and trimmings DESSERT: Made and prepared by our pastry chef | Nick Nairn | |
| Best of 2026- Our most popular course of the year...France 3 | Dec 20th | STARTER: Classic French onion soup | Roscoff onions | cider | Comté MAIN: Beef bourguignon | Aberdeen Angus beef shoulder | red wine | smoked bacon | creamy mash | seasonal greens DESSERT: Made and prepared by our pastry chef | Nick Nairn |
Nick set up the Nick Nairn Cook School in April 2000 with one very simple aim: to get more people cooking by giving them the skills necessary to be able to turn great raw ingredients into great food.
Today, we’re much more than just an award winning Cook School offering the very best in tuition, produce, facilities and location. The Cook School is part of the Nairn foodie utopia at Port of Menteith which includes Nick’s restaurant, Home by Julia Nairn and perhaps most relevant to the Cook School, Nick’s kitchen garden and polytunnel.
Twenty Five years on from inception and with forty years of cooking experience, Nick’s passion to inspire the next generation of cooks is infectious.
Following a prolonged period of closure post covid, the refurbished Cook School reopened in October 2023 in partnership with Miele. with all Cook School classes now hosted by Nick himself and a reduced class capacity of 12 guests per session allowing a more informal and intimate experience.
And of course new Cook School means new class content; inspired by his early travels throughout Asia, Japan and India the new timetable reflects Nick’s early culinary influences.
A typical day at Nick Nairn Cook School starts with Nick’s trusty apprentice chef Alistair McKenna welcoming guests with refreshments.
Depending on time of year and weather some classes start the day with a visit to Nick’s polytunnel where he’ll chat through the growing process and guests may harvest salads and herbs for the day ahead.
The day is packed with informative chat, hands on cooking, a glass of wine or three and lots of laughs. It is worth noting that portion sizes are on the generous side, bring along a container if you’d like to take something home with you.
