Braeval to Now: Nick Nairn marks 40 years with chef reunion dinner
Nick Nairn will mark 40 years since opening Braeval in Aberfoyle with a one-off reunion dinner bringing together four chefs who trained under him and dishes drawn from across his career.
Braeval to Now: 40 Years at the Table takes place on Friday, September 11, 2026 at 6.30pm at Nick's at Port of Menteith, the restaurant Nick now runs with his wife, Julia, on the Lake of Menteith in Stirlingshire.
From an unlikely start to a Michelin star
Nick opened Braeval in 1986 with his then wife, Fiona, having had no formal culinary training; he has often joked that he could not even boil an egg at the time.
Housed in a converted watermill near Aberfoyle, the restaurant won the Scottish Field and Bollinger Newcomer of the Year Award within its first year, then went on to win a Michelin star in 1991, when Nick was 32, making him one of the youngest ever Scottish chefs to win a star. He moved on in 1998 to open Nairn's in Glasgow, with Neil Forbes taking over the kitchen at Braeval.
Four chefs, one table
The reunion dinner brings together four chefs with links to Braeval: Martin Wishart, who worked under Nick at the restaurant before going on to open Restaurant Martin Wishart in Leith, Stephen Terry, who was sous chef at Braeval and later chef-patron of The Hardwick in south Wales, Neil Forbes, who took over Braeval's kitchen after Nick's departure and is now chef-patron of Café St Honoré in Edinburgh and a prominent champion of Scottish slow food, and Jeremy Wares, previously chef-patron of 63 Tay Street in Perth.
Each has spoken of the influence Braeval had on their careers and the friendships formed during their time there. For Jeremy, the restaurant holds an additional significance: it was where he met his now wife, Shona, when the pair worked together in the kitchen.
Together with Nick, the four chefs will revisit signature dishes from across the decades and share stories from their time at the table.
The evening's menu takes in canapés of parmesan biscuits with anchovy butter, Nick's own cured smoked salmon with lemon and black pepper, and brioche croutons with duck liver parfait and Cumberland sauce, followed by a starter of west coast mussels, pancetta and Clava brie tartlet, a velouté of cauliflower and Isle of Mull cheddar with sippets and chives, a main of roasted saddle of Dornoch lamb with creamed spinach, gratin dauphinoise and a tomato and basil gravy, and a dessert of strawberry pavlova with raspberry sauce.
A career built on Scottish produce
Since Braeval, Nick has become one of Scotland's most recognisable chefs, opening several further restaurants, writing 12 cookery books and appearing regularly on television, including on Ready Steady Cook, The Great Food Guys, Landward, Great British Menu, Wild Harvest and Island Harvest.
He has been awarded honorary doctorates by the University of Stirling and Abertay University in recognition of his contribution to Scottish food, culinary education and healthy eating, and has taught thousands of home cooks through his Port of Menteith Cook School, which he set up in 2000.
Nick and Julia opened Nick's at Port of Menteith in 2021, building on their long-held vision of a destination that goes beyond a restaurant, bringing together the Cook School, a kitchen garden and Home by Julia Nairn under one roof for guests to eat, learn, shop and connect.
The couple's portfolio also included Nairn’s in Bridge of Allan, which closed in 2024.
Nick Nairn said: "I'm incredibly proud of the legacy Julia and I have built together, and of the community we've been fortunate to become part of over four decades in hospitality.
“At a time when our industry continues to face significant challenges, bringing together old friends, former colleagues and guests to celebrate Braeval feels incredibly special.
“It's a chance to reflect on where it all began, celebrate how far we've come, and look forward with optimism to the future."
Tickets for Braeval to Now: 40 Years at the Table can be booked via nicknairncookschool.com or by emailing [email protected].
The Staff Canteen spoke to Nick last year about reinventing his Cook School over the past 25 years, which can be read here.
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Braeval to Now: Nick Nairn marks 40 years with chef reunion dinner
