Chef Nick Nairn is set to relaunch his Bridge of Allan restaurant in Stirlingshire as Nairn's next month, following a fire at the site in 2021.
Nairn's will open on 14 July at the site once occupied by Nick's, which was devastated by a fire two years ago.
Nairn and wife Julia have completely renovated the space, working with Edinburgh based interior designer Pat Renson. The menus will focus on local produce including herbs and vegetables grown in their own polytunnels, a selection of Scottish seafood, game and grass-fed meats.
The daily changing menus will also include a range of snacks, small and big plates plus sharing dishes for lunch and dinner, such as monkfish cheek scampi with tartare sauce; venison agnolotti, leek puree and game sauce; roasted cauliflower, with harissa, yogurt and dukkha crumb and tandoori spiced monkfish fillet with Indian mussel broth and Nick's garden greens.
Key members of the team will include executive chef Stephen Crawford and general manager, Robyn Stewart. The venue will operate on a four-day working week and a dedicated member of the team has been employed to develop and cook staff meals.
The Nairns said: "It's been a long journey back to Bridge of Allan and we're truly excited to return to our hometown. 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."
Julia and Nick run the business jointly, which in addition to the Bridge of Allen site, also encompasses 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 by Hilton in Dunblane. The restaurants employ between 50 to 60 jobs across the group.