He needs little introduction, but if it wasn’t for Nick’s passion for sharing his food knowledge, we wouldn’t be here. A brilliant communicator and chef, Nick first discovered a love of food while travelling the world with the Merchant Navy, but it wasn’t until his student days that he taught himself how to cook. In 1986, he opened his first restaurant, Braeval, through which he won his first Michelin Star, and in 1997, he opened Nairns restaurant in Glasgow. By this time he’d also begun his successful television career with appearances on the BBC’s Ready Steady Cook, and his own series, Wild Harvest, Wild Harvest 2 and Island Harvest. Further shows included Nick Nairn and the Dinner Ladies, and a winning appearance on Great British Menu, which resulted in him cooking lunch for The Queen on her 80th birthday. Nick also runs Nick Nairn Consulting with two Hilton partnership restaurants, Native in Aberdeen and The Kailyard in Dunblane. He works with high calibre businesses where food is an integral part. He is author of 11 books and a regular contributor to food publications & supports the Scottish Food Family. He is married to Holly and has two children.
John is the Cook School's greatest asset - a much loved, jovial and entertaining tutor. His amiable personality, sense of humour and eternal patience make for a happy and relaxed atmosphere. If there was ever a day John was feeling low (we've yet to see one here!), a quick read through the comments book would quickly boost his ego: wonderful, a star, patient, inspiring and fantastic are among the superlatives sprinkled through the pages.
Trained alongside Anton Eddelman of the Savoy and under Anton Mossiman, John's three decades in the catering industry means his culinary knowledge is second to none.
Whilst head chef at Gidliegh Park Hotel in Devon, John was awarded his first award from Michelin and repeated the honour as head chef at Kinnaird Country House in Perthshire. These accolades, combined with his knowledge, experience, and just plain friendliness, make John just about the best tutor you could ever hope to meet. In addition to teaching classes, John looks after our class development and content.
Tristan’s kitchen knowledge is only surpassed by his enthusiasm for sharing it – much to Cook School customers’ delight.
A keen foodie, traveller and snowboarder, he has spent many winters combining his favourite subjects by cooking, demonstrating and entertaining in top ski resorts. Multi-disciplined, Tristan has worked in many different sectors including Restaurant positions, Development Chef roles and a distinguished career in Event Catering.
As Sous Chef at Red Snapper events, one of the biggest names in British Catering, Tristan catered for some of the most exclusive dinner and events. At Rhubarb Food Design, he worked on the team who delivered Elton John’s White Tie and Tiara Ball. Not only has this allowed him to rub shoulders with the good and the great, most importantly it has honed his organisation and logistics skills to perfection. From dinners for 2 to 2,000 there isn’t anything to faze this boy.
He joined the Cook School team in 2010 and has taken to teaching like a duck to water; his relaxed manner being an instant hit with customers.
In addition, Tristan plays a key role in recipe development, food styling and photography at the cook school.