Nick's at Port of Menteith

Featured reviews

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  T

  ·2 months ago

  “What a lovely, beautiful spot. The lunch we had here was the best we had in all of our time in Scotland. The fish was so fresh it was almost tasteless (this is a good thing). Everything was delightful, from food to service.”

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  ken godwin

  ·4 months ago

  “Absolutely amazing food. Little bit more expensive than spoons etc but with good reason. Real homemade food cooked to perfection. I thought it was just one of these places that paid nick Nairn to use his …”

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  Adam Irwin

  ·5 months ago

  “We absolutely loved our visit to Nick's. The highlight was definitely the wood-fired chicken flatbread—perfectly charred, light, and topped with incredibly fresh herbs and a delicious sauce. The venue itself is beautiful, featuring a brilliant outdoor setup under a large covered stretch tent that overlooks a lovely green garden. Note that the outdoor stretch tent is completely dog-friendly, though dogs aren't allowed inside the main restaurant. It’s the perfect spot to relax with a cold beer or wine, even on an overcast day. Highly recommend booking ahead to avoid disappointment!”

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  tommy mcginily

  ·6 months ago

  “Wow! This place was great. Lovely little restaurant nestled in remote Stirlingshire. Firstly, the service …”

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  Stewart Powles

  ·7 months ago

  “This is very much a review of the Cookery School, and the food pictures here are of what I cooked, so please don’t judge the restaurant based on those! I had such an amazing time at the Cookery School. The staff are incredibly welcoming and lovely. The assistant (I’m sorry I can’t remember your name!) was great, and Nick himself was so down to earth and clearly passionate about sharing his knowledge. His teaching style works really well, with a good balance between demonstration and letting us get properly hands on with the cooking. He also shares loads of helpful tips that are genuinely useful for home cooks. I really felt like I walked away having learned a lot. The kitchen setup is fantastic as well, very clean and modern. The group size is just right, small enough that everyone can get support if needed, but still with a nice atmosphere. I would go back again in a heartbeat. One thing Nick asked of us before we left was to make sure we actually use what we learned sooner rather than later, so we don’t forget the skills. Well, I’ve already bought the Deggi Mirch and the Kashmiri chillies, ready to cook up a storm this weekend. Thanks Nick!”

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