Scottish Chef Week - Jamie Scott 22 Nov

Winner of Masterchef and chef at The Newport overlooking the River Tay, exceptionally talented Jamie Scott cooks Scottish fare with an oriental twist.

Co-hosted by Nick

Menu

Menu coming soon.

Additional information

Formerly Head Chef at Rocca restaurant in St Andrews, Jamie won the MasterChef Professionals crown in 2014. He and his wife opened their own restaurant, The Newport, overlooking the River Tay in Fife, which has already won considerable acclaim.

This is a great chance to cook with a charismatic and exciting young chef whose star is firmly in the ascendant. His food combines classic Scottish ingredients with a hint of the unexpected - and often a slight oriental twist.

Cash / Credit / Debit cards only. No gift cards.

  • Where

    Port of Menteith
  • When

    Nov Fri 22
    10:00 am 4:00 pm
  • Class type

    Scottish Chef Week
  • Chef's Club Points

    0 explain »
  • Chef Tutor

    Jamie Scott or
    Co-hosted by Nick
  • Price includes

    • 6 hours demonstrations & hands on cooking
    • PDF Recipe pack
    • Morning coffee
    • Lunch
    • Drinks
Price (each)£195.00 Places required

Class recommendations

  • Dec Sat 21
    7:00 pm 11:00 pm

    Nick's Luxury Christmas Supper Club

    Dem and Dine see full details » A decadent Christmas supper created by Nick and served with a seriously good helping of anecdotes, tips and advice in Nick's own inimitable style.

    price each £69.00 See menu / Book
  • Jan Thu 23
    10:00 am 4:30 pm

    Nick’s Scotland

    Nick Nairn Day Class (POM) see full details » Cure smoked salmon with potato pikelets, peppered fillets of beef strips with whisky sauce & butterscotch pots.

    price each £179.00 See menu / Book
  • Dec Fri 13
    10:00 am 4:30 pm
    Nick Nairn's peppered fillet of beef

    Nick's New Scottish Cookery (Menu 1)

    Nick Nairn Class see full details » Nick's in charge for hand-dived scallops, tender grass-fed beef fillet & lightest chocolate cake on earth!

    price each £179.00 See menu / Book