Former Scottish Chef of the Year Lorna McNee from Dallas starts at three AA Rosette Cail Bruich restaurant in Glasgow
Get a digital copy of the Forres Gazette delivered straight to your inbox every week
AN award-winning chef from Dallas has taken the next step in her celebrated career.
Former Scottish Chef of the Year, Lorna McNee (32), has joined three AA Rosette restaurant Cail Bruich at 725 Great Western Road, leaving two Michillan star Restaurant Andrew Fairlie in Gleneagles where she served an apprenticeship and worked up to sous chef over 12 years, latterly under head chef Stevie McLaughlin.
She said: "The time was right for me to forge my own path and step up to a head chef role and I am delighted that Paul and Chris have given me the opportunity to run the kitchen at their fantastic restaurant. I have long been a fan of Cail Bruich so for me this is very exciting.
"Leaving Stevie and the team at Restaurant Andrew Fairlie was hard but I am looking forward to bringing together my own team and for what the future brings in Glasgow."
Lorna started out working in Little Sicily on Forres High Street where she washed dishes and considered studying photography before discovering her real talent in the kitchen.
She went on to study professional cooking at Moray College and completed a two-week work placement with Gordon Ramsay at Claridge's in London aged just 19.
Since then, Lorna has made her mark on the Scottish culinary scene, collecting accolades including Game Chef of the Year (2016), Scottish Chef of the Year (2017) and in 2019 was crowned the winner of the BBC’s Great British Menu competition.
Her decision to join 28-cover restaurant Cail Bruich was influenced by its style of cooking and front of house team headed up by general manager and ex Martin Wishart restaurant manager, Chris Donnachie, and the opportunity to make her own mark on the menu.
Lorna creates plates of food that make the most of Scotland’s seasonally changing ingredients.
Co-owner of Cail Bruich, Paul Charalambous, said: "This is an exciting new phase for Cail Bruich and for Glasgow’s restaurant scene.
"We’ve followed Lorna’s career and are thrilled that she has chosen to work with us on the next stage of her journey. We are really looking forward to seeing what comes out of her kitchen and to be able to introduce it to customers old and new."