Nick Nairn Cook School
We’re pleased to announce that our first Cook School classes for 2027 are now available to book.
We’ve released our initial dates from January through to March, with the full 2027 timetable being announced over the coming months.
Please note that our most popular classes can fill up quickly, so we recommend booking well in advance to make the most of your voucher’s 12-month validity
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 |
|---|---|---|---|---|
| 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 |
| 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 2026 20 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 | |
| Spain 1 | Jan 2027 23/24 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 | |
| China 1 | Jan 2027 30/31 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 | |
| India 1 | Feb 2027 20/21 10am- 4pm | STARTER: King prawn tikka | kauchumber (Indian salad) and coriander chutney MAIN: Smoked pork vindaloo | lime and cardamom basmati and riata DESSERT: Made and prepared by our pastry chef | Nick Nairn | |
| Japan 1 | Feb 2027 27/28 10am- 4pm | STARTER: Okonomiyaki – Japanese savoury pancake | char siu | shrimp | bonito flakes | Kewpie mayo | crispy seaweed | tonkatsu | shredded pickled ginger MAIN: Chicken yakitori | grilled teriyaki chicken | sticky rice | cucumber and cashew salad DESSERT: Made and prepared by our pastry chef | Nick Nairn | |
| Mexico 1 | March 2027 20/21 10am- 4pm | STARTER: King scallop and salmon taco | homemade corn tortilla | guacamole | pico de gallo | Mexican white sauce MAIN: Authentic Mexican beef steak chilli | Mexican rice | sour cream | grated queso añejo 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.
