The Great Scottish Chefs Weekend takes place at Nick’s flagship cook school in Port of Mentieth, in the heart of the Trossachs, and will run from 11th-13th November.
Chefs Roy Brett, Jamie Scott and Michael Smith will share some of their top tips for cooking like a professional.
Those who attend will cook a three-course meal under the tuition of one of the three expert chefs, with Nick Nairn hosting the event with his friend and fellow TV chef Paul Rankin.
Nick, who described the event as a "fantastic, one-off experience", said: "This is an opportunity to learn new skills from some of the country’s finest chefs. It’s a chance to highlight the world-class produce that we have in Scotland and the beautiful dishes that can be created with it by adding a little bit of skill and expertise. It should also be a weekend filled lots of fun and laughs.”
"It’s a chance to highlight the world-class produce that we have in Scotland and the beautiful dishes that can be created with it by adding a little bit of skill and expertise. It should also be a weekend filled lots of fun and laughs.”
The weekend kicks off on Friday 11th November with Edinburgh chef, Roy Brett, Chef Proprietor at Ondine, demonstrating how to prepare shellfish, such as razor clams, and creating Shellfish Gnocchi. The following day will see Jamie Scott,
The following day will see Jamie Scott, a previous winner of Masterchef the Professionals, teaching guests how to prepare classic Scottish dishes with an oriental twist.
Chef Michael Smith, formerly of The Three Chimneys, but now at Loch Bay Restaurant on Skye, will lead the final day, showcasing his Franco-Scottish cuisine with a nod to the ‘Auld Alliance’.
“I so look forward every year to get the opportunity to cook in one of the most picturesque cooking schools in the world and to catch up with my dear friend Nick,” said Roy Brett.
The masterclasses run from 10am until 4.30pm each day and can be booked as individual days or all three days together can be booked for a 10 per cent discount.
• Tickets can be purchased from the Nick Nairn Cook School website.
