The Scotsman got an exclusive first look inside Nairn's, Nick and Julia's restaurant, ahead of it opening.
Nairn's is on the site of Nick's which suffered a devastating fire in 2021 and has had a complete refurbishment.
The interior design has been worked on by Edinburgh-based designer Pat Renson and Julia, and has, Nick said, a contemporary Scandi feel (the log burners have stayed), with a new wallpaper design from Iona Crawford.
Inside the restaurant is larger in terms of volume and light, with a big bar, velvet seating and a forest-green colour scheme.
Outside, the terrace has fewer seats but, as Nick says, they're nicer quality.
The menu will include a range of snacks, small and big plates plus sharing dishes for lunch and dinner.
The daily changing menu will include the likes of monkfish cheek scampi with tartare sauce; venison agnolotti, leek puree and game sauce; roasted cauliflower, with harissa, yoghurt and dukkha crumb and tandoori spiced monkfish fillet with Indian mussel broth and Nick’s garden greens.
“It’s a very much a modern style of restaurant,” explained Nick, who has pulled together “probably the strongest team of chefs I've had for a very long time.”
A positive culture with team wellbeing is at the heart of the business and Nick and Julia have implemented a four-day working week and have employed a dedicated person at Nairn’s to develop and cook staff meals.
In addition to the new site in Bridge of Allen, Nick and Julia also run the acclaimed Nick Nairn Cook School and restaurant on the shores of the nearby Lake of Menteith, Nick’s at Port of Menteith, and The Kailyard by Nick Nairn restaurant at the Doubletree Hilton in Dunblane.
