Meet Great British Menu Judge Lorna McNee

Lorna McNee won the Great British Menu in 2018 and made her judging debut last year. For the 21st series, which airs on BBC Two Tuesday 24 February, she returns as a judge alongside Tom Kerridge, Andi Oliver and new judge, comedian Phil Wang. McNee is the current chef-director at Glasgow’s Michelin-awarded Cail Bruich, and is widely regarded as one of Scotland’s most talented chefs. Jenny Jefferies finds out what to expect this year, and what goes into McNee’s food philosophy.

Interview: Meet Great British Menu Judge Lorna McNee

Photograhy: Naomi Vance

Hi Lorna, what can we expect from this year’s Great British Menu? 

I can’t share any gossip if that’s what you’re hoping for, but I can say that the team behind the scenes is fantastic. There are plenty of very funny moments ahead. You can expect a fantastic theme as well as exceptional food. Chefs have pushed boundaries this year, bringing stories to plates in very distinctive ways. Each series raises the bar and this one is no exception. 

How do you prepare to judge a show like Great British Menu? 

There’s really no way to prepare in the traditional sense. You have to approach each dish with complete honesty and judge it on its own merits, always keeping the goal of creating the best possible final menu in mind. Every chef puts an incredible amount of effort, skill and care into what they present, and when someone doesn’t make it through, it can be genuinely heartbreaking. Hitting a balance with feedback isn’t easy, especially when you know how much work has gone on behind the scenes. What I do need to learn how to prepare for, though, is the sheer amount of food, because most of the time, it’s very hard not to eat everything on the plate. 

Onto you as a chef – what’s your food philosophy? 

I love food: in its raw state; how it can spark your imagination when you learn about an ingredient;  when you discover something new for the first time. Food is also about the joy of making people happy, of bringing people together around a table. It carries emotion and memory, like how moments you share with loved ones over a meal can stay with you for years, and then one bite of something can suddenly take you right back there. I can’t fully explain why or how I feel so strongly about it.

You were Scotland’s first female chef to secure a Michelin star. Would you say you bring a touch of femininity to your cooking at Cail Bruich? 

I wouldn’t necessarily describe it as femininity. Maybe a lightness of touch, which I think is what people often mean by that. I’m drawn to ingredients that are light, fresh, and full of clarity, and I like to handle them with delicacy while still allowing the flavours to have real impact. When it comes to plating, I keep things natural and elegant, letting the food speak for itself and showcasing the true beauty of the ingredients rather than overworking them.

Becoming the first woman to win a Michelin star in Scotland was the goal I had always dreamed of, and I understand why it matters. If it helps challenge perceptions, open doors, or makes the industry feel more accessible to others coming through, then that can only be a positive thing. Kitchens should be about talent, passion, and hard work, regardless of gender.

Scotland’s exceptional natural larder in full strength at Cail Bruich. Photography: Naomi Vance

Why is it so important to showcase Scotland’s produce on your menu? 

Because Scotland has such an extraordinary natural larder. The quality of our ingredients is genuinely world-class, particularly our shellfish, which I don’t believe can be matched anywhere else. We also have incredible foraged ingredients that change with the seasons, things you can experience first-hand just by walking through our landscapes and coastline. Showcasing Scotland’s produce is about telling that story. 

When people visit, whether from abroad or from closer to home, and experience the quality and diversity of what we have, those flavours stay with them. They leave talking about Scotland long after the meal is over. And, of course, it reminds people that our food culture is about so much more than deep-fried Mars bars. 

From Gordon Ramsay to Gleneagles to Glasgow, where do you see yourself in five years?

As long as I’m still involved in food, I’ll be happy. That said, I’m ambitious; whether that’s aiming for a second Michelin star or one day opening my own restaurant, who knows? What’s most important is being happy, continuing to push myself every day, and doing it with a great team around me. 

What have you learnt the most from being a judge on Great British Menu? 

I’ve learned just how many incredibly talented chefs there are out there, each doing extraordinary things. I’ve also seen how differently people perceive and approach food; it’s not all the same, and everyone brings their own perspective. That diversity is such a beautiful thing. 

Great British Menu returns on 24 February at 7pm on BBC Two and BBC iPlayer.