Emma This Spring, Nairn’s Bridge of Allan will host two very special guest chef dinners. Together with Nick, This Morning’s resident chef, Phil Vickery in May and renowned Indian chef, Atul Kochhar in June, will take to the stoves to cook a collaborative five-course dinner inspired by quality ingredients and highlighting exciting cuisines on the culinary map.
Thursday 23rd May will see two of the nation’s favourite Ready Steady Cook stalwarts, Nick Nairn and Phil Vickery deliver a menu inspired by the best of Scottish food (£95pp including a glass of fizz).
The evening will start with a glass of fizz on arrival and a selection of canapés to include Nick’s Smoked Salmon, Lemon & Black Pepper and Denhead Farm Asparagus Wrapped in Phil’s Ham. Following arrival guests will be treated to a further four stunning courses.
Starter
Cured Peterhead Cod, Shitake Mushroom Dashi, Coastal Herbs alongside
Nick’s Garden Onion Oil & Phil’s Lomo
Fish
Hand-dived Orkney Scallop Baked in the Shell, Sauce Vierge, Shaved Garden Courgette & Nick’s Polly Tunnel Herbs
Main Course
Stuffed Saddle of Roe Deer, Asparagus, Pomme Dauphine, Sauce Charcuterie
Dessert
Phil’s Custard Tart, Nutmeg Ice Cream
On Thursday 13th June, Atul Kochhar will join Nick and his team at Bridge of Allan to create a beautifully bold Indian-inspired five course tasting menu (£95pp). Nick has known Atul since 2006 when they both took part in the first series of the Great British Menu and Atul was the first Indian chef to be awarded a Michelin star in 2001.
Bookings can be made directly on the Nairn’s website by clicking through to the Bridge of Allan restaurant and on 23rd May at 7pm for Phil Vickery and 13th June at 7pm for Atul Kochhar at 7pm. A deposit of £25pp is required in advance.
