Lorna McNee Is Back on the Judging Panel for Great British Menu’s Latest Series

Returning for series 21, the Scottish chef joins the beloved cooking competition when it airs February 24 on BBC Two and BBC iPlayer.

Chef Lorna McNee delivers a judging verdict on Great British Menu

Lorna McNee secured victory in the Great British Menu in 2018 and made her inaugural appearance as a judge last year. In the 21st series, premiering on BBC Two on Tuesday, February 24, she resumes her role as a judge alongside Tom Kerridge, Andi Oliver, and new judge, comedian Phil Wang. McNee serves as the chef-director at Cail Bruich, a Michelin-starred restaurant in Glasgow, and is considered as one of Scotland's most skilled chefs. Jenny Jefferies discovers the expectations for this year and the components of McNee's culinary philosophy.

Hello Lorna, what should we anticipate from this year's Great British Menu?

I cannot divulge any gossip, should that be your expectation; nonetheless, I can affirm that the staff operating behind the scenes is exceptional. Numerous amusing moments await. Anticipate an outstanding topic accompanied with exquisite cuisine. This year, chefs have transcended conventional limits, presenting narratives on plates in uniquely diverse manners. Each series elevates the standard, and this one is no exception.

As a chef, what is your culinary philosophy?

I have a profound appreciation for food: in its unprocessed form; its ability to ignite creativity upon learning about an item; and the exhilaration of encountering something novel for the first time. Culinary experiences also encompass the delight of eliciting happiness in others and fostering communal gatherings around a table. It evokes emotion and recollection, since shared moments with loved ones at a meal can linger for years, and a single mouthful can instantly transport you back to that experience. I am unable to articulate the reasons or mechanisms behind my intense feelings over this matter.

What is your preparation process for adjudicating a program such as Great British Menu?

Preparation in the conventional manner is fundamentally unattainable. Each dish must be evaluated with utmost sincerity, assessed solely on its individual qualities, while consistently aiming to curate the optimal final menu. Each chef invests substantial time, expertise, and attention into their creations, and when an individual fails to succeed, it may be very distressing. Achieving equilibrium with feedback is challenging, particularly when one is aware of the extensive effort invested behind the scenes. I must learn to manage the substantial quantity of food, as it is often challenging to refrain from consuming everything on the plate.

You were the inaugural female chef in Scotland to attain a Michelin star. Do you believe your cooking at Cail Bruich incorporates elements of femininity?

I would not categorically characterise it as feminine. A subtle approach, which I believe is what individuals frequently imply by that. I am attracted to ingredients that are light, fresh, and distinctly clear, and I prefer to treat them with care while ensuring the flavours make a significant impression. In plating, I prioritise a natural and beautiful presentation, allowing the food to convey its inherent beauty without excessive manipulation.

Achieving the distinction of becoming the first woman to obtain a Michelin star in Scotland was a long-held aspiration, and I comprehend its significance. If it aids in challenging perceptions, facilitates opportunities, or renders the industry more accessible to newcomers, it is undoubtedly beneficial. Kitchens ought to prioritise talent, passion, and diligence, irrespective of gender.

What is the significance of featuring Scotland’s food on your menu?

Due to Scotland's remarkable natural resources. The calibre of our ingredients is quite exceptional, especially our shellfish, which I contend is unparalleled elsewhere. We possess remarkable foraged foods that vary with the seasons, which you may encounter directly by traversing our landscapes and shoreline. Highlighting Scotland's produce entails narrating that tale.

When individuals arrive, whether from outside or nearby, and encounter the quality and variety of our offerings, those flavours remain with them. They continue discussing Scotland long after the supper has concluded. Moreover, it serves as a reminder that our culinary culture encompasses far more than deep-fried Mars bars.

From Gordon Ramsay to Gleneagles to Glasgow, what is your envisioned trajectory over the next five years?

As long as I remain engaged in the culinary field, I will find contentment. Nonetheless, I possess ambition; whether it is pursuing a second Michelin star or eventually establishing my own restaurant remains uncertain. The paramount consideration is achieving happiness, consistently challenging myself daily, and doing so with an exceptional team surrounding me.

What have you gained the most insight from as a judge on Great British Menu?

I have discovered the multitude of exceptionally skilled cooks, each engaged in remarkable endeavours. I have observed the many perceptions and approaches individuals have towards food; it is not uniform, and each person contributes their unique perspective. Diversity is a remarkable phenomenon.