Nick Nairn sets opening date for his new Bridge of Allan restaurant

Nairn and his wife Julia have completely renovated the space that was once home to Nick’s on Henderson Street and plan to relaunch it as Nairn’s on 14 July. 

Working with Edinburgh-based interior designer Pat Renson, the couple have created a welcoming restaurant complete with an outdoor terrace on the bustling high street. 

The menus feature an ‘abundance of stunning local produce’ including herbs and vegetables grown in the polytunnels by Nick and Julia; a selection of Scottish seafood, and ‘carefully sourced’ game and grass-fed meats.  

The menu will include a range of snacks, small and big plates plus sharing dishes for lunch and dinner. Dishes include 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.

Nick and Julia say they have implemented a four-day working week and have employed a dedicated person at Nairn’s to develop and cook staff meals.

The pair also run the 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.

“It’s been a long journey back to Bridge of Allan and we’re truly excited to return to our hometown,” Nick says. “The fire at this site was truly devastating but it has given us the opportunity to think really hard about what we wanted to create at this site.”

“Nairn’s is a beautiful space and we’re delighted to be able to use it to showcase the best local producers on this thriving independent high street. We really can’t wait to welcome everyone in July and once again be a part of this wonderful town.”