• Sonny Neil

Acclaimed Scottish chef opens new restaurant in the Port of Menteith

The new outdoor-focused restaurant, that launches tomorrow, will feature a daily menu that makes use of seasonal produce.

Renowned Scottish chef Nick Nairn and his wife Juila will launch an exciting outdoor-focused restaurant at the Port of Menteith, Stirlingshire, which opens its doors tomorrow – 25th of June.


Nick’s, set on the site of the Nick Narin Cookschool in the heart of the Loch Lomond &Trossachs National Park, features a relaxed indoor space as well as a large garden area.



The menu will change daily with a focus on seasonal produce, ranging from langoustines, to lobster, to perfectly aged beef. Seafood will also be sourced from the acclaimed Crieff based fishmonger Willie Little, ensuring that each dish has the best catch. Other suppliers include Leckie Farms and Buffalo Farm.


Pizza specialist Paul Hughes has also joined the project. Paul who has worked with Nick Narin for 5 years, will utilize 5 day aged dough to create a range of Roma-style pizzas. There’s a variety of exciting toppings on offer too. Great Glen venison salami, Campbells haggis and brandy-soaked raisins are all options when creating your pizza.

Nick’s at Port of Menteith will seat 40 inside it's light filled interior dining room with glass doors opening onto a further 100 covers outside under a stretch tent, and a series of pergolas clad with festoon lights. The space has been landscaped with new raised beds and is likely to be popular for families, with youngsters able to explore the gardens overlooking open fields.


Interior of Nick's was a passion project for Julia who felt for some time that the building was too corporate, making use of local designer Iona Crawford’s designs to transform the space.


A new lifestyle store is also included which features a range of cookware classics, cookery books, carefully selected tableware and interiors items; from locally made lighting (Jaggy Thistle Crafts) and textiles (Amy Britten) to glassware and candles, honey from nearby hives (Callander honey) and beers (Harviestoun), alongside Nick’s very own gin. Lockdown has given Nick and Julia a newfound passion for gardening and this is reflected not only in the garden and shop but throughout the building itself.

Nick Nairn said: “This has been an incredibly tumultuous year for our family and our business so Nick’s at Port of Menteith heralds an exciting moment for the whole team. We’ve developed things that we, and many others, have taken pleasure from during lockdown – from outdoor eating in beautiful natural surroundings to the simplicity of enjoying really great food and drink in a relaxed setting."


"I’m really looking forward to sharing this special place and being able to develop dishes from the best ingredients I can source on a daily basis.”


Nick’s at Port of Menteith is a 50-minute journey via car from Glasgow and Edinburgh or a short 25-minute drive from Stirling train station.



Nick’s at Port of Menteith is open from Friday 25th June (Thurs – Sat 12 noon – 8.30pm and Sun 12 noon – 6pm). Reservations are now available and can be made by calling 01877 389900.


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