Chef Iain Nicholson
Classically trained in the rigors of French cuisine, Iain has spent his career honing his craft within some of the world’s most prestigious kitchens. From the vibrant culinary scenes of the Americas to the historic heart of Europe and Britain’s top dining destinations, his global journey has always been anchored by a deep respect for the source.
A keen woodsman and expert forager, Iain bridges the gap between ancient techniques and modern flair. His work is a tribute to native Scottish cuisine, defined by a commitment to purity, simplicity, and ethics. By working exclusively with the finest local and sustainable produce, Iain ensures every plate is a seasonal reflection of the land—honesty you can taste.
NoBadFoodLab
No Bad Food began as a lighthearted nickname for a fermentation room in the Scottish Highlands. This was the original workshop where Iain developed the tinctures, powders, and experimental concoctions that define his cuisine. Today, NBFL has evolved into a dedicated platform for knowledge-sharing, with a mission to mentor apprentices and junior chefs as they navigate their early careers. By offering open access to his daily kitchen recipes, Iain has transformed NBFL into a non-profit, open-source institution. It is a self-governed space dedicated to the relentless pursuit of creativity and, above all, deliciousness.