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, Chef Lorna McNee will be returning to the judging panel after her successful debut last year. To viewers, she is one third of a judging panel that also includes Tom Kerridge and newcomer Phil Wang – as well as a former winner with her own treasured memories of the competition. But outside of the show, she has been making waves for years at One-MICHELIN-Star Cail Bruich in Glasgow. So, with her back on our screens, now is the perfect time to get to know Lorna McNee and discover the story of how she found success.
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 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 joining the Great British Menu team for another year? Did anything surprise you in your first year of judging?
Coming back to Great British Menu for another year feels like a real privilege. The show has such a strong legacy in British food culture, and it’s great being part of that, especially alongside chefs who are genuinely pushing the boundaries of creativity.
I was taken back slightly by how much pressure the chefs are under. Even the most experienced competitors feel it. You see the more personal, human side of these incredibly talented professionals: the nerves, the passion, the determination, and that adds a whole extra dimension to judging.
The food that the chefs are serving is always so fascinating and you get to try so many different styles and techniques which is really fun. I was very intimidated being a judge for the first year, as I know how the chefs feel and it’s hard to not put yourself in their shoes, but you have to be honest and give your opinion on how you feel about the food. Overall, coming back, I feel more prepared but just as excited. If anything, I know to expect the unexpected, and that’s what makes it such a special show to be part of.
How do you think being a former winner affected your role as a judge?
First and foremost, there’s a deep sense of empathy. I know exactly what it feels like to cook under that level of pressure: the cameras, the time constraints, the weight of representing your region and the emotional investment in every single plate. So, when I’m judging, I’m very aware that behind each dish is a huge amount of work and vulnerability.
As a former competitor, you understand how hard the kitchen is: the cameras, the time restraints, the props, storytelling. It’s very difficult, so I sympathise greatly with the chefs, but also want to see them push themselves and do the best that they can do. I know what it takes to get to the banquet, so I’m conscious of maintaining those standards. It’s about being fair, constructive and honest, because I remember how valuable thoughtful feedback was when I was in their shoes.
Hero Image: Lorna McNee, judge on ‘Great British Menu’ and chef of MICHELIN-Starred Cail Bruich in Glasgow. © Clair Irwin
