Nick Nairn's peppered fillet of beefLearn to shuck scallops at the Nick Nairn Cook Schoollearn new skills at the cookery school
Class is currently full

Nick's New Scottish Cookery (Menu 1)

Nick's in charge for hand-dived scallops, tender grass-fed beef fillet & lightest chocolate cake on earth!


Hand dived scallops with Oriental salad & sweet chilli dressing

Peppered fillets of dry-aged native beef with whisky sauce, wilted greens & crushed potatoes

Warm soft Valrhona chocolate cake with crème fraiche and caramel sauce

Additional information

Our morning delivery of the plumpest hand dived king scallops always causes excitement with the team & it's contagious.

I'll share my fool proof shucking technique and it's time for you to get stuck in. The pan seared scallops are the star of this dish, but the textures and the balance of hot, sweet, salty, sour flavours in the side dish will change your perspective on what makes a great salad.

Our dry aged prime beef fillet is the best there is. I'll help you understand how to cook it to perfection, and the techniques don't stop there.

Dessert is no ordinary chocolate cake, indeed it's rather cheffy and uses a meringue base instead of flour to give the lightest, most moist cake every to have passed your lips. All in, it's a belter of a day & I'm sure you'll love it as much as I do!

  • Where

    Port of Menteith
  • When

    Aug Thu 29
    10:00 am 4:30 pm
  • Class type

    Nick Nairn Class
  • Chef's Club Points

    10 explain »
  • Chef Tutor

    Nick Nairn
  • Price includes

    • 6 Hours demonstrations & hands on cooking
    • PDF Recipe pack
    • Morning coffee
    • Lunch
    • Drinks
    • Chef's Club Points
Price (each)£179.00 Class is currently full

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