Chef Lorna qualifies for top TV food final

A FORMER Forres Academy student is in the final of the 13th series of a televised British cooking competition.

Scottish Chef of the Year, Lorna McNee (31), beat highly regarded rivals in the qualifier to reach the UK final of The Great British Menu.

She said: "I couldn't believe it when I was asked to take part, and to win the Scottish heat was another dream come true. It was very challenging and I pushed myself to the absolute limits of my capabilities."

Originally from Dallas, Lorna studied Professional Cooking at Moray College, Elgin before completing a two-week work placement with Gordon Ramsay at Claridge's in London aged just 19.

She approached respected chef and Gleneagles restaurateur, Andrew Fairlie, and was awarded an apprenticeship. Lorna progressed to Commis Chef then to Chef de Partie, a position which saw her running her own section in the kitchen.

Now, after a decade of hard work and learning from the best, Lorna holds the position of Sous Chef at Restaurant Andrew Fairlie, the only establishment in Scotland to have held two Michelin stars continuously over 12 years.

Lorna said: "My apprenticeship involved learning the basics of British and French cooking at a much higher level. There have been difficult times, the pressure can be very high, the attention to detail required is unforgiving and it is a French-speaking kitchen. But the energy and creativity in the team makes the job hugely rewarding, as does feedback from happy customers."

Lorna's creativeness, passion and individuality saw her win UK Game Chef of the Year in 2016, and Scottish Chef of the Year 2017, a title she will hold until 2019. The more recent challenge saw Lorna take part in a live cook-off at the SECC in Glasgow, presenting a four-course meal to a panel of industry judges.

Competing at the highest level is something the nation will witness when she represents Scotland in the Great British Menu final. Lorna secured her place by beating Edinburgh Food Studio head chef Ben Reade and chef director of Corrigan's, Mayfair, London, Ross Bryans, in last month's televised regional heat.

Her winning, NHS-themed courses were 'Celebrating The Best With The Best' (fennel and saffron mousse, dashi jelly, flaked crab with a lime and yuzu vinaigrette, ginger and finger limes, cucumber, apple, caviar and a focaccia cracker), 'Live Well, Live Very Well' (lobster cooked in smoked butter, lobster and langoustine bisque and stir-fry cabbage, carrot, leek, shallot and ginger), 'Making us all Feel Better' (roast venison fillet, venison haunch shepherd's pie, venison bon bon's, celeriac purée, cabbage, roast parsnips, savoy cabbage, pear, and a truffle and port sauce) and 'A Gift to Say Thank You' (layered chocolate dessert with chocolate genoise, caramel custard, crispy centre, chocolate and yuzu mousse, chocolate glaze, tempered chocolate, milk ice cream and berry sauce).

The Great British Menu is known for the culinary quality and calibre of its contestants and judges.

The final will mark the 70th birthday of the NHS with a banquet at the Great Hall of Britain's oldest hospital – St Bartholomew's in London. Competing chefs will be tasked with producing a four-course menu that celebrates the NHS, with the banquet attended by a cast of NHS heroes from around the country. An initial 24 hopefuls are being whittled down over eight weeks, all hoping to qualify.

The half-hour programme airs every weeknight on BBC Two at 7.30pm.