Nick Nairn, together with his wife Julia is to open their first restaurant together. Nick’s on Henderson Street will open on 28th February 2020 in Bridge of Allan, Stirlingshire.
Set on the town’s main street, which is proudly dominated by independent shops and cafés, Nick’s on Henderson Street will be a family-friendly restaurant. Serving food and drinks throughout the day, the menu will focus on local sourcing with classic café and bistro dishes given a contemporary twist. Nick’s on Henderson Street fills the premises of the popular Jam Jar restaurant, run until December by Simon Littlejohn.
Nick is looking forward to getting back to the kitchen taking a hands-on approach together with his head chef Leon McIntyre. Leon has worked in a number of restaurants and venues across Scotland, most recently in Edinburgh’s Baba.
Breakfasts will include shakshouka granola blended in-house and served with skyr, honey and pomegranate; brioche French toast with caramelised banana, blueberries, cream cheese or smoked bacon, roast pecan, maple syrup; Smashed avocado with rose harissa, tomato, and poached egg, and charred sourdough; and a range of house pancakes.
Lunch and dinner include dishes like venison saddle with beetroot, crowdie tartlet, blueberries and potato rösti; House garam marsala roasted root vegetable curry; Buddha bowls and sandwiches that range from classics to the likes of Nick’s original cure smoked Scottish salmon, mustard cress, Katy Rodger’s Crowdie, lemon, black pepper. A variety of Roma-style pizzas will be made using three-day aged dough with toppings such Great Glen venison salami, Campbells haggis, Katy Rodger’s crowdie, bacon-toasted oats and parsley; or a North African-inspired speciality with Miso aubergine, rose harissa, chermoula, toasted pine nuts, brandy soaked raisins and pomegranate.
The menu also includes a range of gourmet hot dogs made in Dumfries & Galloway by Brigston & Co served with on a brioche bun, with caramelised onions, crispy shallots and house beef chilli. Burgers will be made in-house from traditional cuts like chuck and brisket from slow-grown, traditional cattle breeds like shorthorn, belted Galloway and Highland, and teamed with organic brioche buns.
Nick Nairn said:
Nick’s on Henderson Street comprises 75 covers inside plus an additional 60 covers outside. Redesigned interiors are rooted in Scotland with Pat Renson managing the project and artwork from local artists Iona Crawford and Fiona McRae displayed.
Reservations can be made by calling 01786 831616.