Great British Menu judge on a 'ridiculously good' own-brand product, complaining in restaurants and wine list tip

Sky News

12-05-2025

Every week the Money blog interviews top chefs from around the UK, hearing about their cheap food hacks, views on the industry and more - and they don't come much more celebrated than Lorna McNee, executive chef at Michelin-starred Cail Bruich in Glasgow.
This year she became a judge on Great British Menu, having been crowned champion of champions on the show in 2019.
This is her Cheap Eats interview...
My favourite own-brand product is... the Waitrose Basque cheesecake, hands down. It's ridiculously good. Rich, creamy, just the right amount of caramelised top... honestly, it's dangerous having it in the fridge.
My favourite restaurant chain... has got to be Nando's. I go extra hot every time - no messing around. I always get a wrap with halloumi added, and then go all in with corn on the cob, spicy rice and fries on the side. Absolute perfection. And yes, I do judge anyone who orders lemon and herb.
One UK restaurant that's worth blowing out for... has to be The Ledbury in London. Every time I've been it's absolutely blown me away. The level of finesse, the depth of flavour, the way they handle produce - it's all just exceptional. You can feel the passion in every course. It's one of those places where you leave genuinely inspired. If you're going to treat yourself, that's the spot to do it.
I'll phone a restaurant if I'm going to be 10 minutes' late... I know how much planning goes into each service, so I hate the idea of throwing things off or keeping the team waiting. We understand life happens, but a quick call really does go a long way. It shows respect for the effort going on behind the scenes - and if you're like me, it helps ease that little knot of guilt too!
The last time I complained in a restaurant... my mum had ordered a dish that was meant to come with haggis bon bons, and when it arrived, it was clearly black pudding. They tried to tell me it was haggis. I stayed calm, but eventually I said: "I'm a chef - I know the difference." That changed the tone pretty quickly! I've got no problem if something's gone wrong, it happens - but just be honest about it. Don't try and pull a fast one, especially when mum's involved!
The weirdest request I ever had was... someone ordering, in advance, two bananas (skin on!) and one baked potato wrapped in tinfoil. To this day, I have absolutely no idea why that's what they wanted… no explanation, no context, just that exact request. But hey, if it makes them happy, I'm more than happy to oblige.
Don't be afraid to set a price limit when asking for advice about the wine list... or say something like: "I'm looking for something between £X and £Y." It's super helpful and takes the pressure off.
I didn't train for years to have a dish go cold while someone's getting the perfect drip shot of a sauce... Some influencers are great - genuinely passionate about food, respectful in the way they share it, and they can really help shine a light on restaurants that deserve it.
But then there are the ones who turn up late, ask for "extra aesthetic lighting", spend more time filming than eating, and want the meal comped in return for a reel. It's not a performance - it's a restaurant.
Also, if you're going to post reviews or critiques, be mindful. You're not Gordon Ramsay - and a bit of negative clout online might get you likes, but it can really knock a small team working their socks off. Share the love, but do it with respect.
The most annoying review I ever had was... someone complaining that they could hear the kitchen. Well, of course you could! It's an open kitchen. Don't dine somewhere with an open kitchen if you don't want to hear it.
Reviews, both good and bad, are part of having people take interest in your restaurant - and that's a positive thing. But unless you've had a genuinely poor experience, I do think leaving a bad review can be quite damaging. Especially when it comes from someone with no real understanding of our culture, how hard we work or how much we love what we do.
There's always someone behind that plate who's poured their heart and soul into it. You don't have to love every bite , but show a bit of respect. It matters.
My favourite cheap place to eat is... Caio in Bridge of Allan. You could get a half pizza - pepperoni would be my go-to - then finish with one of their homemade pistachio gelatos, which is just brilliant. The coffee's great too, proper quality.
Here's a cheap mushroom stroganoff recipe...
Ingredients:
250g button mushrooms, cut into quarters
250g chestnut mushrooms - cut into quarters
1 onion, finely diced
2 garlic cloves, minced
100ml water with 1 Knorr vegetable or chicken jelly stock cube
100ml double cream
100ml creme fraiche
A splash of oil or knob of butter
Salt and pepper to taste
Fresh tarragon to finish - you could go parsley or chive if you prefer
Serve with rice
Method:
Heat some oil and butter in a pan, then gently cook the onion and garlic until soft.
Turn up the heat and add mushrooms, and cook until the mushrooms start to caramelise and release their excess water content.
Season with Salt and Pepper.
Pour in the stock and let it simmer for 5ᆞ minutes to reduce by half.
Add in your cream and bring to the boil.
Add in your creme fraiche and allow to simmer for 10 minutes.
Whilst this is simmering, chop your herb of choice!
Check your seasoning and then finish with your herbs.
Serve it over rice. (perfect amount being 75g rice from raw).
It's cosy, rich and takes around 20 minutes start to finish. You can easily bulk it out with extra veg like spinach or frozen peas - it won't stretch your pocket much further and will fill you for longer.
Winning and now being a judge on Great British Menu has had a huge impact on my career... It opened so many doors and brought a level of recognition that you can't really prepare for. When I stepped into the role at Cail Bruich, there was already excitement and curiosity because of GBM, and I think that momentum helped us hit the ground running.
But it has changed customer expectations... People arrive now with higher expectations, which is a good thing - it keeps us sharp. There's also a wider variety of diners coming in, not just locals or regulars, but people travelling from further afield who maybe saw the show and want to experience the food in person. GBM has given people a reason to walk through the door for the first time - but it's the team and the experience that keep them coming back.
One thing people are often surprised by is just how intense and real the timings on the show are... When you see that clock ticking down on TV - it's not for show. There are no retakes, no pauses. What you cook in that time is what gets judged, full stop. It's incredibly high pressure, but also really exhilarating.