Lorna McNee

Chef Lorna McNee's culinary philosophy is deeply rooted in the principles of simplicity, respect for ingredients, and the creation of meaningful dining experiences. She believes that "good food is all about simplicity and connection," emphasizing that the act of cooking and sharing is as vital as the flavor itself, fostering "memories and moments" around the table. Her ethos dictates a profound reverence for produce, articulated by her belief that "if you have great ingredients and you treat them with respect, then you can’t go far wrong." This foundational principle was instilled during her formative years under the tutelage of the legendary Andrew Fairlie, who taught her to "respect food" — a lesson she diligently passes on to her own team. McNee is a staunch advocate for Scottish produce, particularly cherishing local gems like langoustines, which she finds "phenomenal." Her approach to sourcing is primarily ingredient-driven; she draws inspiration directly from seasonal offerings, aiming to do her "best with it using [her] imagination." This commitment extends to using wild Scottish mushrooms in her popular pasta dishes, ensuring that the natural quality of the raw materials shines through. Her overarching vision for Cail Bruich is one of continuous progression and striving for excellence, not merely for accolades but as a testament to her dedication and a homage to her mentors. She aims to cook "good food - really well - using great ingredients," with the ultimate goal of making the restaurant "better than it is now, and to just keep just pushing on." Beyond the plate, McNee finds immense joy in "making people happy," nurturing her team, and sharing her passion, showing them "why an ingredient is so special," solidifying her role as a leader who cooks with both technical mastery and profound heart. Chef Lorna McNee’s technical mastery and artistic vision are defined by a meticulous, disciplined, and harmonious approach to the kitchen, deeply influenced by her tenure at Restaurant Andrew Fairlie. Her style is characterized by precision and a serene, almost balletic efficiency during service, where every movement is purposeful and every cooking time precisely called. This methodical exactitude, honed under Stephen McLaughlin, ensures the kitchen operates "like clockwork," embodying a calm yet intense pursuit of perfection. McNee herself admits to an "OCD" for organization, insisting on "everything sitting at right angles, all boards straight and right at the edge of the bench, everything sitting at the same height on a section," believing it contributes to a smoother service flow. Her approach to flavor and plating centers on showcasing the inherent quality of the ingredients. She believes in "not do[ing] too much with them, just harmonise[ing] them on a plate" to achieve perfect balance. This is a continuous process of "experimenting with dishes and plating up to get all of those elements right so that everything combines and harmonises together perfectly." She aims for a consistent "intended balance of flavours" to deliver the same exceptional experience every time. Among her notable creations and favored dishes, a "honey and lemon dessert" stands out for its light, fresh profile yet surprising depth of flavor, which she continually refines. Another iconic dish, "the foie gras," is a respectful homage to Restaurant Andrew Fairlie, where the "creation of the foie gras and the method by which we cook and season it" remains sacrosanct and "shouldn’t be played with." The "pasta dish," featuring wild Scottish mushrooms, a truffle and Madeira sauce, and hand-rolled pasta, is currently a highly popular item at Cail Bruich, celebrated for its richness and intriguing seasonings. Her skill with Scottish seafood is also evident, with a "lobster dish" mentioned and her passion for langoustines highlighting her ability to elevate prime local produce.

Career

• Head Chef / Chef Director at Cail Bruich, Glasgow
• Sous Chef at Restaurant Andrew Fairlie, Gleneagles