As a new series of Great British Menu begins, and the show’s fans get to marvel at the talents of tops chefs from around the country, the spotlight will be shining on its new star, Lorna McNee. To viewers, she is the brand-new judge on the show – joining Tom Kerridge and Ed Gamble – and a former winner with her own treasured memories of the competition. Outside of the show, she has been making waves for years at One-MICHELIN-Star Cail Bruich in Glasgow.
With the city hosting this year’s MICHELIN Guide Ceremony on 10th February, it is apt that one of its biggest culinary talents should be getting so well-acquainted with the nation’s TV sets. It also means we have more reasons than ever to get to know Lorna herself and discover the story of how she found success. So that’s exactly what we did…
For those who haven't eaten your food, how would you describe your cooking style?
A Scottish-led approach with a focus on local ingredients which highlights the rich produce of the region – like wild game, seafood, Scottish berries and other wild ingredients such as wild leeks, garlic and Scottish mushrooms when in season. I would say having a lightness of touch and a respect for the ingredients’ natural flavours. Pairing that with bold sauces to create a striking balance between simplicity and intensity, where the sauces can really elevate the dish without overpowering the core elements.
What sparked your interest in food? At what age did you know you wanted to be a chef?
I didn’t have an early ambition to become a chef. Initially, I aspired to be a photographer, drawn to its creativity and artistic expression. My interest in food developed once I began working with it, understanding ingredients, their origins and their potential. I was inspired by the passionate professionals around me, whose respect for produce and dedication to their craft left a lasting impression.
This exposure led me to explore food more deeply. I began dining in exceptional restaurants, reading extensively and listening to how chefs spoke about their work, the care they showed for ingredients, the emotions food could evoke and the sense of purpose the profession gave them. By the age of 20, I knew this was the career I wanted to pursue, with a clear goal of becoming the best I could be.
Determined to build a strong foundation, I sought out opportunities to work in outstanding kitchens under exceptional mentors. After trying several places, I chose the one where I felt I could learn and grow the most at that stage of my career.
How has Cail Bruich evolved over the last few years and how do you want to develop the restaurant going forwards?
The restaurant has evolved significantly since I first took over. It has always been a good restaurant, but I came in with clear goals, to discover my style and identity as a chef. The progress from where we started to where we are now feels substantial. The food is getting closer to the standard I envision, and both the kitchen and restaurant are becoming a clearer reflection of my vision.
That said, there is still so much I want to achieve. I have ambitious goals and a strong drive to continue pushing forward. The growth over the past four years has been remarkable, but I’m even more excited for the year ahead and the potential it holds. With a talented and committed team returning, I’m confident we can create something truly special.
Looking forward, my focus will be on refining presentation, developing relationships with exceptional suppliers and crafting menus that stay true to the seasons. My aim is to deliver a consistent, high-standard experience for our guests, ensuring that every detail reflects the quality and care we strive for.
How does it feel for The MICHELIN Guide Ceremony to be held in Glasgow this year?
It’s incredibly exciting to have the awards in Glasgow this year. You can already feel the buzz around the city, with so many people talking about it. Glasgow is such a special place, and I’m immensely proud to have my restaurant here. The spirit of the city truly lies in its people, and we feel deeply connected to that, like we’re a real part of the community.
I’ll never forget the overwhelming love and support we received from the people of Glasgow when we were awarded the Star. It was such a powerful and emotional moment, seeing so many people from all walks of life sharing in that achievement.
To have MICHELIN choose Glasgow this year feels incredibly fitting. The city has so much to offer, its energy, diversity and culinary talent are spectacular, and I’m so proud to see it celebrated on this stage.
How would you describe the Glasgow dining scene to food-loving visitors?
Glasgow’s dining scene is incredibly versatile, offering a dynamic range of experiences. From refined fine dining to outstanding casual spots, the city has something for everyone. You’ll find exceptional Asian and Indian cuisine, cosy cafés and even some amazing fried chicken, all crafted by talented people who are passionate about what they do.
It’s inspiring to see how far Glasgow has come as a food destination, challenging outdated perceptions and establishing itself as a vibrant culinary hub. The diversity and quality here make it a city where there’s truly something for everyone.
How are you feeling about your new role on Great British Menu?
If I’m honest, I’m feeling a bit nervous! It’s been such an incredible experience, and everyone involved in the show has been fantastic to work with. I’ve also had the chance to meet so many talented chefs who are competing – great people and truly inspiring professionals.
That said, it’s been an amazing opportunity and another new experience to grow from. Being invited back to take on this role is a real honour. It shows that I’ve made a lasting impression from my time on the show, which means a lot. Representing Scotland in this way feels huge for me, and I’m incredibly proud to do so.
How do you think being a former winner will affect your role as a judge?
Having competed on the show before and won, I have a clear understanding of what to expect. I know just how tough it is and the level of effort the chefs are putting in to achieve their goals. It’s an intense experience, and I really feel for them because I’ve been in their position and understand the pressure they’re under.
At the same time, that experience has shown me exactly what it takes to succeed. The chefs need to be absolutely sure of themselves and deliver their very best when it matters most, especially in the finals. I’ve been there, and I know firsthand that if they truly want it, there’s nothing stopping them from achieving it.
Hero Image: © Clair Irwin
