Nairn’s Bridge of Allan to host two special dinners

nick nairn bridge of allen

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.

nick nairn bridge of allen


Cured Peterhead Cod, Shitake Mushroom Dashi, Coastal Herbs alongside

Nick’s Garden Onion Oil & Phil’s Lomo


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


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.

nick nairn bridge of allen




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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