Latest news with #CailBruich
Scotsman
20-07-2025
- Entertainment
- Scotsman
Top Scottish chef on 'imposter syndrome', role as TV judge and aiming for two Michelin Stars
An award-winning Scottish chef has spoken about imposter syndrome when taking up a new role on TV. Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Great British Menu judge and Cail Bruich executive chef Lorna McNee has described feeling 'imposter syndrome' about going back on the show in her new role, as well as the transformational impact achieving a Michelin star had on the Glasgow restaurant. Speaking on the Murphy Wealth Human First podcast, Ms McNee – Scotland's only female chef in charge of a Michelin Star restaurant – described the 'surreal' moment she realised Cail Bruich was being awarded the highly sought-after accolade as one of the best moments of her life. Advertisement Hide Ad Advertisement Hide Ad She said: 'It was such a surreal feeling, and it was one of the happiest moments of my life and my career... we won a first star in Glasgow for 18 years, I believe. So, Gordon Ramsay, only female Scottish Michelin chef, and all the rest of it. It was massive and the restaurant was fully booked for a year and a half – you couldn't get a table. 'The revenue it brought in meant I could buy the stove I wanted and refurb the restaurant. What's so great about having such fantastic business owners is that the money came in and it went straight back into the restaurant. We said: 'let's develop and make things better so we can reach the next level'. It was great for business, and it was great for the team, great for morale. And from then, we went from strength to strength.' Ms McNee, who comes from the village of Dallas in Morayshire, took up her first head chef role at Cail Bruich in August 2020. The restaurant was awarded a Michelin star for the first time in January 2021 – less than six months after she joined. Great British Menu judges for 2025 - Ed Gamble (L), Lorna McNee (C), Tom Kerridge (R) | BBC Prior to Cail Bruich, chef Lorna was part of the team at the two Michelin-starred Restaurant Andrew Fairlie in Gleneagles for 13 years and was awarded Great British Menu's 'Champion of Champions' in 2019. She also won Game Chef of the Year in 2016 and National Scottish Chef of the Year in 2017. Advertisement Hide Ad Advertisement Hide Ad Earlier this year, she returned to the Great British Menu, this time as a judge for the show's 20th series. Of the experience, and being her own worst critic, she said: 'I judge everything I do, and it's never perfect. To be asked to come back as a judge was one of those things. That moment of, 'I can't believe I'm being asked to do this'. It's that whole imposter syndrome… and then going and sitting in a room with Tom Kerridge, obviously a two Michelin-star chef, and Ed Gamble, who's been doing it for so long and is a very successful comedian. 'I was really, really intimidated. And I've obviously done the show. I've won the competition. I'm a chef. I've won a star. I know what I'm talking about. You're still sitting there like, why am I in this room?' The production team and everyone there, they're so fantastic. And it's just it's completely different [to the day to day]. 'I walk in my jogging bottoms and I come out looking so glamorous – that's really fun. And then tasting other people's food is really interesting, because it's different styles and techniques. You learn new things and taste mostly good stuff. So absolutely, it's really great to be involved in something like that, and it's very different to me.' Advertisement Hide Ad Advertisement Hide Ad Speaking to The Scotsman in February , Ms McNee talked of Cail Bruich's aim for two stars, something former colleague Mark Donald was awarded for the Glenturret Lalique restaurant in 2024. After John Williams, executive chef at the newly awarded Two Michelin Star restaurant in The Ritz in London had lunch at Cail Bruich, he commented that the restaurant should have two stars, to which replied: 'I mean we'd love to get two, we'd love to. "We try and get better every year and I hope that eventually we do get two stars. It's very exciting. It's amazing to know that John Williams thinks we should have two, that's great. It was amazing to serve him lunch but, who knows? I'd love to get two and we're always pushing to be better, so hopefully it's in the pipeline.' Asked about this again by Murphy Wealth CEO Adrian Murphy Ms McNee said: 'I would love to say we're going to get two stars – that's the goal, that's the dream… All I can say is that I'm continuously trying to get better. I look at food all the time. I look at new produce, I look at new projects to try and make ourselves better. And for me, mainly, it's about trying to be better as a leader, about being better for my team, and trying to let them know we're pushing for two stars.'
Glasgow Times
16-07-2025
- Entertainment
- Glasgow Times
Top Glasgow chef reveals 'dream' for West End restaurant
Lorna McNee, star of the BBC's Great British Menu, says her dream is to get a second star for Cail Bruich. The prestigious restaurant was fully booked for 18 months following the receipt of its first star, which is considered one of the highest accolades in the industry. 'I would love to say we're going to get two stars – that's the goal, that's the dream,' she says, smiling. Lorna McNee in the Cail Bruich kitchen (Image: Colin Mearns/Newsquest) 'All I can say is that I'm continuously trying to get better. I look at food all the time. I look at new produce, I look at new projects to try and make ourselves better. 'And for me, mainly, it's about trying to be better as a leader, about being better for my team, and trying to let them know we're pushing for two stars.' Speaking on the Murphy Wealth Human First podcast, Lorna, who is Scotland's only female Michelin-starred chef, also discusses feeling 'imposter syndrome' when she returned to The Great British Menu as a judge. She was awarded Champion of Champions on the show in 2019 and earlier this year, joined the judging team for the 20th series. Lorna with her fellow contestants in 2019 (Image: BBC) 'I judge everything I do, and it's never perfect,' she admits. 'To be asked to come back as a judge was one of those things. 'That moment of, I can't believe I'm being asked to do this. It's that whole imposter syndrome… and then going and sitting in a room with Tom Kerridge, obviously a two Michelin-star chef, and Ed Gamble, who's been doing it for so long and is a very successful comedian.' She adds: 'I was really, really intimidated. And I've obviously done the show. I've won the competition. I'm a chef. I've won a star. I know what I'm talking about. You're still sitting there like, why am I in this room?' Lorna McNee received a Michelin star for Cail Bruich six months after joining (Image: Colin Mearns/Newsquest) Lorna, who worked at the two Michelin-starred Restaurant Andrew Fairlie in Gleneagles for 13 years. took up her first head chef role at Cail Bruich in August 2020. The restaurant was awarded a Michelin star for the first time in January 2021 – less than six months after she joined. Despite her fears, Lorna, who grew up in Morayshire, says being part of the Great British Menu has been 'fantastic'. 'It's completely different [to the day to day],' she adds. 'I walk in wearing my jogging bottoms and I come out looking so glamorous – that's really fun. 'And then tasting other people's food is really interesting, because it's different styles and techniques. You learn new things and taste mostly good stuff. "So absolutely, it's really great to be involved in something like that.' Lorna is one of a series of prominent Scottish businesspeople interviewed by Murphy Wealth CEO Adrian Murphy for Human First. Previous guests include Scotland and Glasgow Warriors international turned entrepreneur Adam Ashe, Sub Club founder Mike Grieve, and former Dyson and Volvo Cars CEO Jim Rowan.
Sky News
12-05-2025
- Entertainment
- Sky News
Great British Menu judge on a 'ridiculously good' own-brand product, complaining in restaurants and wine list tip
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.
