:''Oats redirects here. It may mean either the common cereal oat discussed here, or any cultivated or wild species of the genus ''Avena. The common oat (''Avena sativa'') is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other grains). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats make up a part of the daily diet of horses, about 20% of daily intake or smaller, and are regularly fed to cattle as well. Oats are also used in some brands of dog food and chicken feed. Oat seeds are commonly marketed as cat grass to cat enthusiasts, since cats will readily harvest and eat tender young oat, wheat and some other grass sprouts.

Origin

The wild ancestor of ''Avena sativa'' and the closely related minor crop, ''A. byzantina'', is the hexaploid wild oat ''A. sterilis''. Genetic evidence shows the ancestral forms of ''A. sterilis'' grew in the Fertile Crescent of the Near East. Domesticated oats appear relatively late, and far from the Near East, in Bronze Age Europe. Oats, like rye, are usually considered a secondary crop, i.e., derived from a weed of the primary cereal domesticates wheat and barley. As these cereals spread westwards into cooler, wetter areas, this may have favoured the oat weed component, leading to its eventual domestication.

Cultivation

colspan=2	Top Ten Oats Producers — 2005(million metric ton)
	8.7*
	5.1
	3.3
	1.7
	1.3
	1.2
	1.1
	1.0
	0.8
	0.8
	0.8
World Total	24.6
colspan=2

Oats are grown throughout the temperate zones. They have a lower summer heat requirement and greater tolerance of rain than other cereals, such as wheat, rye or barley, so are particularly important in areas with cool, wet summers, such as Northwest Europe; they are even being grown successfully in Iceland. Oats are an annual plant, and can be planted either in autumn (for late summer harvest) or in the spring (for early autumn harvest).

Uses

Oats have numerous uses in food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli and granola. Oats may also be consumed raw, and cookies with raw oats are becoming popular.

Oats are also occasionally used in several different drinks. In Britain, they are used for brewing beer. Oatmeal stout is one variety brewed using a percentage of oats for the wort. The more rarely used oat malt is produced by the Thomas Fawcett & Sons Maltings, and was used in the Maclay Oat Malt Stout before Maclays Brewery ceased independent brewing operations. A cold, sweet drink made of ground oats and milk is a popular refreshment throughout Latin America. Oatmeal caudle, made of ale and oatmeal with spices, was a traditional British drink and a favorite of Oliver Cromwell.

Historical attitudes towards oats have varied. Oat bread was first manufactured in England, where the first oat bread factory was established in 1899. In Scotland, they were, and still are, held in high esteem, as a mainstay of the national diet.

In Scotland, a dish called sowans was made by soaking the husks from oats for a week so that the fine, floury part of the meal remained as sediment to be strained off, boiled and eaten. Oats are also widely used there as a thickener in soups, as barley or rice might be used in other countries.

Oats are also commonly used as feed for horses - as crimped or rolled oats or as part of a blended food pellet. The oat hull must be crushed ("rolled" or "crimped") for the horse to digest the grain. Cattle are also fed oats, either whole, or ground into a coarse flour using a roller mill, burr mill, or hammer mill.

Oat straw is prized by cattle and horse producers as bedding, due to its soft, relatively dust-free, and absorbent nature. The straw can also be used for making corn dollies. Tied in a muslin bag, oat straw was used to soften bath water.

Oat extract can also be used to soothe skin conditions. It is the principal ingredient for the Aveeno line of products.

Oat grass has been used traditionally for medicinal purposes, including to help balance the menstrual cycle, treat dysmenorrhea, and for osteoporosis and urinary tract infections.

Health

Oats are generally considered "healthy", or a health food, being touted commercially as nutritious. The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food.

Soluble fibre

Oat bran is the outer casing of the oat. Its consumption is believed to lower LDL ("bad") cholesterol, and possibly to reduce the risk of heart disease.

Oats contain more soluble fibre than any other grain, resulting in slower digestion and an extended sensation of fullness. One type of soluble fibre, beta-glucans, has proven to help lower cholesterol.

After reports of research finding that dietary oats can help lower cholesterol, an "oat bran craze" swept the U.S. in the late 1980s, peaking in 1989, when potato chips with added oat bran were marketed. The food fad was short-lived and faded by the early 1990s. The popularity of oatmeal and other oat products again increased after the January 1998 decision by the Food and Drug Administration (FDA), when it issued its final rule allowing a health claim to be made on the labels of foods containing soluble fibre from whole oats (oat bran, oat flour and rolled oats), noting that 3.00 grams of soluble fibre daily from these foods may reduce the risk of heart disease. To qualify for the health claim, the whole oat-containing food must provide at least 0.75 grams of soluble fibre per serving. The soluble fibre in whole oats comprises a class of polysaccharides known as beta-D-glucans.

Beta-D-glucans, usually referred to as beta-glucans, comprise a class of indigestible polysaccharides widely found in nature in sources such as grains, barley, yeast, bacteria, algae and mushrooms. In oats, barley and other cereal grains, they are located primarily in the endosperm cell wall.

Oat beta-glucan is a soluble fibre. It is a viscous polysaccharide made up of units of the monosaccharide D-glucose. Oat beta-glucan is composed of mixed-linkage polysaccharides. This means the bonds between the D-glucose or D-glucopyranosyl units are either beta-1, 3 linkages or beta-1, 4 linkages. This type of beta-glucan is also referred to as a mixed-linkage (1→3), (1→4)-beta-D-glucan. The (1→3)-linkages break up the uniform structure of the beta-D-glucan molecule and make it soluble and flexible. In comparison, the indigestible polysaccharide cellulose is also a beta-glucan, but is not soluble. The reason it is insoluble is that cellulose consists only of (1→4)-beta-D-linkages. The percentages of beta-glucan in the various whole oat products are: oat bran, greater than 5.5% and up to 23.0%; rolled oats, about 4%; and whole oat flour about 4%.

Oats, after corn (maize), have the highest lipid content of any cereal, e.g., greater than 10 percent for oats and as high as 17 percent for some maize cultivars compared to about two to three percent for wheat and most other cereals. The polar lipid content of oats (about 8–17% glycolipid and 10–20% phospholipid or a total of about 33%) is greater than that of other cereals, since much of the lipid fraction is contained within the endosperm.

Protein

Oats are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Globulins are characterised by solubility in dilute saline. The more typical cereal proteins, such as gluten and zein, are prolamines (prolamins). The minor protein of oat is a prolamine, avenin.

Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk, and egg protein. The protein content of the hull-less oat kernel (groat) ranges from 12 to 24%, the highest among cereals.

Coeliac disease

Coeliac, or celiac, disease, is often associated with the ingestion of wheat, or more specifically, a group of proteins labelled prolamines, or more commonly, gluten. Oats lack many of the prolamines found in wheat; however, oats do contain avenin. Avenin is a prolamine that is toxic to the intestinal mucosa of avenin-sensitive individuals, and can trigger a reaction in these coeliacs.

The most recent research indicates that some cultivars of oat can be a safe part of a gluten-free diet, because different varieties of oat have different levels of toxicity. Although oats do contain avenin, there are several studies suggesting that this may not be problematic for all celiacs. The first such study was published in 1995. A follow-up study indicated it is safe to use oats even in a longer period.

Additionally, oats are frequently processed near wheat, barley and other grains, such that they become contaminated with other glutens. Because of this, the FAO's Codex Alimentarius Commission officially lists them as a crop containing gluten. Oats from Ireland and Scotland, where less wheat is grown, are less likely to be contaminated in this way.

Oats are part of a gluten-free diet in, for example, Finland and Sweden. In both countries, there are "pure oat" products on the market.

Agronomy

Oats are sown in the spring or early summer, as soon as the soil can be worked. An early start is crucial to good yields, as oats will go dormant during the summer heat. In warmer areas, oats are sown in late summer or early fall. Oats are cold-tolerant and will be unaffected by late frosts or snow.

Seeding rates

Typically, about 125 to 175 kg/hectare (between 2.75 and 3.25 bushels per acre) are sown, either broadcast, drilled, or planted using an air seeder. Lower rates are used when underseeding with a legume. Somewhat higher rates can be used on the best soils, or where there are problems with weeds. Excessive sowing rates will lead to problems with lodging and may reduce yields.

Winter oats may be grown as an off-season groundcover and plowed under in the spring as a green fertilizer, grazed as winter forage, or harvested in early summer.

Fertilizer requirements

Oats remove substantial amounts of nitrogen from the soil. They also remove phosphorus in the form of P₂O₅ at the rate of 0.25 pound per bushel per acre (1 bushel = 38 pounds at 12% moisture); Phosphate is thus applied at a rate of 30 to 40 kg/ha, or 30 to 40 lb/acre. Oats remove potash (K₂O) at a rate of 0.19 pound per bushel per acre, which causes it to use 15–30 kg/ha, or 13–27 lb/acre. Usually, 50–100 kg/ha (45–90 pounds per acre) of nitrogen in the form of urea or anhydrous ammonia is sufficient, as oats use about one pound per bushel per acre. A sufficient amount of nitrogen is particularly important for plant height, and hence, straw quality and yield. When the prior-year crop was a legume, or where ample manure is applied, nitrogen rates can be reduced somewhat.

Weed control

The vigorous growth habit of oats will tend to choke out most weeds. A few tall broadleaf weeds, such as ragweed, goosegrass, wild mustard and buttonweed (velvetleaf), can occasionally be a problem, as they complicate harvest and reduce yields. These can be controlled with a modest application of a broadleaf herbicide, such as 2,4-D, while the weeds are still small.

Pests and diseases

Oats are relatively free from diseases and pests, with the exception being leaf diseases, such as leaf rust and stem rust. A few lepidopteran caterpillars feed on the plants—e.g. rustic shoulder-knot and setaceous Hebrew character moths, but these rarely become a major pest. See also List of oats diseases.

Harvesting

Modern harvest technique is a matter of available equipment, local tradition, and priorities. Farmers seeking the highest yield from their crop time their harvest so the kernels have reached 35% moisture, or when the greenest kernels are just turning cream-color. They then harvest by swathing, cutting the plants at about 10 cm (4 inches) above ground, and putting the swathed plants into windrows with the grain all oriented the same way. They leave the windrows to dry in the sun for several days before combining them using a pickup header. Finally, they bale the straw.

Oats can also be left standing until completely ripe and then combined with a grain head. This will lead to greater field losses, as the grain falls from the heads, and to harvesting losses, as the grain is threshed out by the reel. Without a draper head, there will also be somewhat more age to the straw, since it will not be properly oriented as it enters the throat of the combine. Overall yield loss is 10–15% compared to proper swathing.

Historical harvest methods involved cutting with a scythe or sickle, and threshing under the feet of cattle. Late 19th and early 20th century harvesting was performed using a binder. Oats were gathered into shocks and then collected and run through a stationary threshing machine.

Storage

After combining, the oats are transported to the farmyard using a grain truck, semi, or road train, where they are augered or conveyed into a bin for storage. Sometimes, when there is not enough bin space, they are augered into portable grain rings, or piled on the ground. Oats can be safely stored at 12% moisture; at higher moisture levels, they must be aerated, or dried.

Yield and quality

In the United States, No.1 oats weigh 42 lb per bushel; No.3 oats must weigh at least 38 lb/bu. If over 36 lb/bu, they are graded as No.4, and oats under 36 lb/bu are graded as "light weight". In Canada, No.1 oats weigh 42.64 lb per bushel; No.2 oats must weigh 40.18 lb per bushel; No.3 oats must weigh at least 38.54 lb per bushel and if oats are lighter than 36.08 lb per bushel they do not make No.4 oats and have no grade.

Note, however, that oats are bought and sold, and yields are figured, on the basis of a bushel equal to 32 lb in the United States and a bushel equal to 34 lb in Canada. Yields range from 60 to 80 bushels per acre on marginal land, to 100 to 150 bushels per acre on high-producing land. The average production is 100 bushels per acre, or 3.5 tonnes per hectare.

Straw yields are variable, ranging from one to three tonnes per hectare, mainly due to available nutrients, and the variety used (some are short-strawed, meant specifically for straight combining).

Processing

Oats processing is a relatively simple process:

Cleaning and sizing

Upon delivery to the milling plant, chaff, rocks, other grains, and other foreign material are removed from the oats.

Dehulling

Separation of the outer hull from the inner oat groat is effected by means of centripetal acceleration. Oats are fed by gravity onto the center of a horizontally spinning stone, which accelerates them towards the outer ring. Groats and hulls are separated on impact with this ring. The lighter oat hulls are then aspirated away, while the denser oat groats are taken to the next step of processing. Oat hulls can be used as feed, processed further into insoluble oat fiber, or used as a biomass fuel.

Kilning

The unsized oat groats will then pass through a heat and moisture treatment to balance moisture, but mainly to stabilize them. Oat groats are high in fat (lipids), and once removed from their protective hulls and exposed to air, enzymatic (lipase) activity begins to break down the fat into free fatty acids, ultimately causing an off flavor or rancidity. Oats will begin to show signs of enzymatic rancidity within four days of being dehulled if not stabilized. This process is primarily done in food grade plants, not in feed grade plants. Groats are not considered raw if they have gone through this process; the heat has disrupted the germ, and they will not sprout.

Sizing of groats

Many whole oat groats are broken during the dehulling process, leaving the following types of groats to be sized and separated for further processing: whole oat groats, coarse steel cut groats, steel cut groats and fine steel cut groats. Groats are sized and separated using screens, shakers and indent screens. After the whole oat groats are separated, the remaining broken groats get sized again into the 3 groups (coarse, regular, fine), and then stored. The term steel cut is referred to all sized or cut groats. When there are not enough broken to size for further processing, then whole oat groats get sent to a cutting unit with steel blades that will evenly cut the groats into the three sizes as discussed earlier.

Final processing

Three methods are used to make the finished product:

Flaking

This process uses two large smooth or corrugated rolls spinning at the same speed in opposite directions at a controlled distance. Oat flakes, also known as rolled oats, have many different sizes, thicknesses and other characteristics depending on the size of oat groats passed between the rolls. Typically, the three sizes of steel cut oats are used to make instant, baby and quick rolled oats, whereas whole oat groats are used to make regular, medium and thick rolled oats. Oat flakes range from a thickness of 0.36 mm to 1.00 mm.

Oat bran milling

This process takes the oat groats through several roll stands to flatten and separate the bran from the flour (endosperm). The two separate products (flour and bran) get sifted through a gyrating sifter screen to further separate them. The final products are oat bran and debranned oat flour.

Whole flour milling

This process takes oat groats straight to a grinding unit (stone or hammer mill) and then over sifter screens to separate the coarse flour and final whole oat flour. The coarser flour gets sent back to the grinding unit until it is ground fine enough to be whole oat flour. This method is used often in India and other countries.

Naming

In Scottish English, oats may be referred to as corn.

Oats futures

Oats futures are traded on the Chicago Board of Trade, and have delivery dates in March (H), May (K), July (N), September (U) and December (Z).

See also

Export hay

Muesli

Oat milk

Oatmeal

Oatcake

Porridge

Mornflake Oats

Quaker Oats Company

Rolled oats

Steel-cut oats

References

External links

How Oats Are Processed

Oat Bran foundation

Category:Avena Category:Cereals Category:Fodder Category:Staple foods Category:Medicinal plants Category:Demulcents

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A paperboy is the general name for a person employed by a newspaper, They are often used around the office to run low end errands. They make copies and distribute them. Paperboys traditionally were and are still often portrayed on television and movies as preteen boys, often on a bicycle. Today, with the latest child labor laws most paper boys are aged 13 or over.

History

The position of paperboy occupies a prominent place in many countries including the United Kingdom, USA, Canada, Australia, New Zealand, Ireland, and Japan. This is because it has long been the first paying job available to young teenagers, often male.

Despite that, the number of paperboys has declined greatly. This is due partly to the disappearance of afternoon newspapers, whose delivery times worked better for school-aged children than did those of morning papers which were typically delivered before 6 a.m. The numbers have also been affected by changing demographics, the availability of news and newspapers on the internet, employment laws and concern about the safety of un-escorted children, all of which have led many newspapers to switch to delivery by adults. Today, they are mainly used by weekly community newspapers and free shopper papers, which still tend to be delivered in the afternoons. Alternatively, sometimes paperboys are only employed once a week to deliver the paper on Sunday.

Newspaper industry lore suggests that the first paperboy, hired in 1833, was 10-year-old Barney Flaherty who answered an advertisement in the New York Sun, which read "To the Unemployed a number of steady men can find employment by vending this paper."

Meaning

Paper boy is a job pertaining to one who distributes newspapers or a newspaper deliverer.

Pros

Paper distribution is a fairly simple job. It consists of mapping out one's territory and using it to advantage in distributing paper. Knowledge of bicycle maintenance (if used) and basic customer service skills are developed. During the Holiday season in western countries, a paperboy can make an extra bonus - similar to a postman or a milkman. This is typically done by writing a Christmas card to each of the customers on the round and, in many cases, the customers will respond by leaving a "Christmas Box" or a "tip" (cash) as a gift. Customers may of course choose to leave tips and gifts out at any time of the year.

Cons

It is a low-standing job. As most papers are delivered early in the morning it requires the delivery person to get up early, which can also mean braving cold, dark, and inhospitable conditions. Some delivery routes have also moved away from simple 'walking routes' to larger 'driving routes', which requires both a car and a license. 'Driving routes' have become less profitable with the rising price of fuel, since fuel is not paid for by most newspapers/newsagents.

For paperboys using a bike, and the typical paper-round bag - in the UK a luminous, waterproof coloured bag with a single strap - the papers (chiefly at the weekend) are collectively very heavy and/or thick, meaning that often on a Saturday or a Sunday the round has to be split and completed in two halves. The worst "culprits" in the UK are the Daily Telegraph on a Saturday and the Sunday Telegraph; The Sunday Times and The Observer (which is small but thick).

The early depictions of paperboys on bikes throwing papers into gardens is no longer prevalent as most houses now have a letterbox on the front door and gardens are not easily accessible from the streets.

In fiction

For motion pictures with the word in the title, see the IMDb; for others in which they feature, see

Arnold Bennett's 1911 novel ''The Card'' features a newspaper take-over. Part of the success of the stratagem depends on the proprietor temporarily detaining all his rival's paperboys, which he does by promising them food and locking them in. The paperboys are depicted as a rumbustious and tight-knit group.

Tony Macaulay's memoir 'Paperboy' (2010) tells the experiences of a paperboy in West Belfast in the 1970s.

Bob Thurber's 'Paperboy: A Dysfunctional Novel' (2011) tells the experiences of a 14-year-old paperboy and his emotionally troubled sister during the summer of 1969.

Newsies, a 1992 musical film, directed by Kenny Ortega, is about the Newsboys Strike of 1899.

Better Off Dead 1985 movie features a paperboy on a bicycle that throws a newspaper through a closed window breaking the window glass. There are several paperboys in this movie.

In the 2001 Disney film, ''Max Keeble's Big Move'', the film's protagonist is a local paperboy.

See also

Newspaper Carrier Day

Paperboy (video game)

Newsboy cap

Paperboys (documentary)

References

Audio clips

Paperboy – arrangement of Londonderry Air, aka Danny Boy for orchestra and solo baritone, performed by Kieran of the Potato Hermits, 2010

Category:Newspaper people Category:Informal occupations Category:Child labour

de:Zeitungsbote id:Loper koran ja:新聞配達 pt:Ardina zh:報童

name	Gregory and the Hawk
background	solo_singer
origin	New York, USA
genre	Acoustic, indie pop, indie folk
years active	2003–present
label	FatCat Records, Pearly Gates!
website	http://www.gregoryandthehawk.com/ }}

Meredith Godreau is an American singer-songwriter performing under the pseudonym Gregory and the Hawk. Active since 2003, Godreau initially enjoyed independent success with 2 EPs and a full length album selling a total of 15,000 copies.

Biography

Originally from Medfield, Massachusetts, Godreau moved to upstate New York when she was twelve. This was where she learned a number of instruments, including piano, clarinet, oboe, violin and viola before settling on her "$70 Christmas gift": the guitar.

Godreau then took on the pseudonym Gregory and the Hawk to avoid being pigeonholed as a singer-songwriter, despite citing her influences as Nick Drake, Liz Phair and PJ Harvey. The name was derived from her brother, Gregory, and his imaginary childhood hawk. This was when she released her demo EP, including early versions of the popular "Boats and Birds" and "Isabelle".

Boats and Birds

In 2006, Godreau released the ''Boats and Birds'' EP containing the songs "Isabelle" and "Boats and Birds". Both songs received a great amount of attention on social networking website MySpace increasing Gregory and the Hawk's popularity, but the latter took the unsigned artist to a new level.

FatCat Records

''In Your Dreams'', Gregory and the Hawk's first full length album, was released the following year and received many positive reviews. But it wasn't until a show in Godreau's native Brooklyn that FatCat Records stumbled across her. A month later she was in the studio recording her FatCat debut, ''Moenie and Kitchi'', which was released in October 2008.

Discography

Albums

''In Your Dreams'' (2007)

''Moenie and Kitchi'' (2008)

''Leche'' (2010)

EPs

''Gregory and the Hawk'' (Demo) EP (2005)

''Boats and Birds'' EP (2006)

''Huckleberry Cherry and Boules'' EP (2010)

Singles

''Ghost'' (2008)

Compilations

''The Lonesome Call of the... WHPRWHIL'', Whprwhil Records (2007)

''Nano-Mugen Compilation 2009'', Ki/oon Records (2009)

References

Category:Musical groups established in 2003 Category:American indie pop groups Category:American alternative rock musicians Category:American folk musical groups Category:American folk guitarists Category:American folk singers Category:American rock guitarists Category:American rock singer-songwriters Category:American female singers Category:People from Norfolk County, Massachusetts Category:Living people

name	Nick Nairn
birth date	January 12, 1959
birth place	Stirling, Scotland
ratings
restaurant	Braeval near Aberfoyle
television	Ready Steady Cook Great British Menu Taste The Nation Put Your Money Where Your Mouth Is
website	http://www.nicknairn.tv }}

Nick Nairn (born 12 January 1959, Stirling) is a Scottish celebrity chef.

Work

Nick Nairn is a chef, food consultant, television personality and spokesperson on diet, healthy eating and Scottish produce. Nick started his working life in the Merchant Navy, and having tasted food from all corners of the world, returned home to Scotland and tried his own hand at cooking. He found an untapped talent and, entirely self-taught, opened his first restaurant, Braeval, near Aberfoyle in 1986. By 1991 his work at Braeval won him the accolade of being Scotland’s youngest Michelin-starred chef. He opened Nairn's restaurant in Glasgow in 1997 also to international acclaim.

Nick has since become a regular on TV, appearing on BBC's popular ''Ready Steady Cook'' since the first series in 1994. He has also presented three BBC cookery series, Wild Harvest, Wild Harvest 2 and Nick Nairn and The Dinner Ladies, all with accompanying books. Nick has now published more than 10 cookery books with sales well in excess of 500,000. He defeated Tom Lewis in the Scottish heat of the BBC television series Great British Menu. and went on to cook a main course of Roe venison for Queen Elizabeth II and 300 guests at the Mansion House for her official 80th birthday celebration. In June 2007 he became the main presenter on the BBC Scotland programme ''Landward''. He handed over to Dougie Vipond at the start of the 2009 series, but continues to present inserts for the show. He also appears regularly on Saturday Kitchen and The One Show.

In 2003, he sold Nairn's, to concentrate on Nick Nairn Cook School (www.nicknairncookschool.com), his state-of-the-art Cook School on the shores of the Lake of Menteith in the Trossachs, where he teaches and is based. From here he runs Nick Nairn Consulting, a food consultancy business and has a signature restaurant The Kailyard by Nick Nairn at Doubletree by Hilton Dunblane Hydro Hotel. The consultancy is also in partnership with ex-servicemen and women charity Erskine, and oversees the Vanishing Willows cafe at the Erskine Garden Centre, Erskine Bridge.

Nick has a range of foods available to buy, including breakfast cereals, biscuits, breads, oatcakes and crumpets, sold in Tesco, Morrisons and Sainsbury's, with more food products in the pipeline. All foods are made to Nick's own recipes.

Nick lives in the Trossachs and is married with 2 children.

References

External links

Link to Nick Nairn's cookery school website

Link to Nick's official website

Copac listing of all of his publications

Nick Nairn plans to open his 2nd cookery school in Inchmarlo, Aberdeenshire

Category:1959 births Category:British television presenters Category:Living people Category:Michelin Guide starred chefs Category:Scottish chefs Category:Scottish television chefs