The Great Food Guys

Chef Nick Nairn and Dougie Vipond focus on wild food and foraging, cooking wild duck with foraged greens.

Chef Nick Nairn and Dougie Vipond focus on Scottish lamb, cooking spicy Moroccan lamb chops with grilled veg couscous.

Chef Nick Nairn and Dougie Vipond go vegetarian, cooking a spiced roast root vegetable curry with handmade chapatis.

This week, chef Nick Nairn and Dougie Vipond focus on Scottish shellfish, cooking hand-dived west coast scallops, baked in garlic butter.

This week chef Nick Nairn and Dougie Vipond focus on Scottish fruit, cooking an apple and bramble crumble with Drambuie custard.

Chef Nick Nairn and Dougie Vipond focus on Scottish beef, cooking fillet steak cache with a green peppercorn sauce.

Nick Nairn and Dougie Vipond focus on the fantastic fish from Scottish shores, cooking fish pie with mussels, haddock and salmon.

Chef Nick Nairn and Dougie Vipond focus on the traditional Scots larder, cooking a twice-baked cheese souffle with bacon and kale.