Press
A brief overview
The Caterer
At the Machrie, Nicholson's menu will use almost exclusively Scottish ingredients sourced from farmers, fisherman and crofters within a few miles of the hotel. He will also make the most of the island's seafood and game with dishes designed to be as sustainable as possible.
The Courier
A “No Bad” Scottish chef is using his experience of working in top restaurants and using the best in local produce to help aspiring chefs and enthusiastic home cooks.
The Scotsman
How foraging grew to be Scotland's latest sustainable passion:
Iain is championing foraging as being a great way to source food sustainably and create dishes celebrating the Scottish natural climate. While his work as a chef has seen him travel the world, it is Scotland’s landscape and resources Iain wants to promote and celebrate on his home soil.
The Press and Journal
“Is everyone at the table OK with insects?”
In they came bearing the first course. In front of each guest they placed a pebble with two smears of intriguing gel on it. This was, we were told, a combination of fermented apples. One had been fermented for a few weeks, the other several months. And how were we to eat it? Well the title of the dish was “lick me”, and so we did. We were rewarded with a refreshing shot of flavour.
The Courier
Scallops are quintessential summer dish but must be hand dived – twice
These scallops are twice-hand dived for by fishermen on Mull. That they are twice-hand dived is an important distinction to make – it means that following the first dive, they are then returned to the shallows of the beautiful island waters where there is an abundance of nutrients and light for them to grow organically.
Love Food Hate Waste - Scotland
In the last of our cheffy zero waste tips from Dundee Flower and Food Festival, Iain Nicholson of The Räv in St Andrews shares his passion for pickling.
Country and Town House
at Mingary’s own restaurant, head chef Iain Nicholson creates a no fuss tasting menu truly showcasing the best Britain has to offer with a Nordic twist.
Tip: Name to Know: Head chef, Iain Nicholson, has trained with the best and possesses a very unique style. Ask him any questions you may have during a question and answer after dinner.
Forbes
The Most Inspiring Meal I've Ever Had, From The Edge Of The Earth: Mingary Castle, Scotland.
“Running with” this kind of food, and choosing this kind of cuisine in this kind of place, is interesting, partly because it’s the cuisine that speaks to them regardless of its challenges and minutiae of detail, and partly (it must be said) out of the necessity of living and cooking in such a very remote location. To be clear: they don’t compromise the quality of an ingredient by prioritizing origin for the sake of origin. That is, if they need to source a better-quality ingredient from farther away – eggs and chicken meat from southern Scotland is an example – then so be it.
They are principled, in other words, but not radical.
Dundee Food and flower Festival
Chef Iain Nicholson from The Räv, St Andrews will be sharing his expertise in the Love Food Hate Waste - Scotland kitchen on Sunday 8 September.
The Räv’s cuisine is inspired by the best of seasonal local Scottish produce, modern techniques and an emphasis on sustainability. Iain’s career includes work with Albert Roux, and spells at Trump Turnberry and the stunning Mingary Castle on the Ardnamurchan Peninsula. Iain also created No Bad Food Lab, a progressive Scottish food project.