A DALLAS woman served up success after being named the top chef in Scotland.
Lorna McNee, who works at Restaurant Andrew Fairlie in Gleneagles, picked up the title after impressing judges during a live final at the SEC in Glasgow.
Eight finalists from around Scotland were required to cook four courses in their bid for the crown.
Lorna, a former Forres Academy pupil, won the prestigious award with her starter of roast veal sweetbread with mushroom tart and onion puree, a fish course of turbot meuniere, a main of roast squab, confit leg and creamed sprouts and a citrus millefeuille dessert.
She said: "I was extremely pleased to win and I was a bit overwhelmed really.
"To be honest I was a bit disappointed when I had finished because I didn’t think that I had done enough to win it.
"I had changed one of my dishes slightly and had a little bit of a hiccup when I forgot something but thankfully I managed to pull it back."
The final posed a different challenge as dishes were cooked in front of a live audience.
"It was really nerve-wracking," said Lorna. "I have never done anything like it before and had all these eyes watching me cooking and my boss but it was a really good experience."
The 29-year-old started out working in Little Sicily in Forres but admitted that becoming a chef wasn’t her first career choice.
She said: "I started working there when I was 17-years-old and I was washing dishes. The head chef would ask me if I wanted to cook and I kept saying no because at that point I wanted to be a photographer, but then I tried it and I really enjoyed it and then went to study at Moray College for three years.
"I moved down to Gleneagles when I was 21, the restaurant I work in is the only two-star Michillan restaurant in Scotland.
"I came down to get more experience and didn’t expect to still be here but it is a great place to work, and in Scotland you can’t get any better."