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Chef Lorna McNee on her career so far
On the latest episode of Scran, host Rosalind Erskine is joined by head chef of Cail Bruich Lorna McNee to talk about her impressive career to date.
From humble origins working as a kitchen porter in an Italian restaurant to training with the late Andrew Fairlie and winning the Great British Menu in 2019.
Cail Bruich was recently awarded a Michelin star - the first in the city for 18 years.
Lorna talks about how working with Andrew Fairlie has shaped her work ethos and why taking the best of Scottish produce and doing very little to it is the secret to great food.
She also reveals her food nightmare and why she can't wait to be serving food on plates rather than boxes post pandemic.
From humble origins working as a kitchen porter in an Italian restaurant to training with the late Andrew Fairlie and winning the Great British Menu in 2019.
Cail Bruich was recently awarded a Michelin star - the first in the city for 18 years.
Lorna talks about how working with Andrew Fairlie has shaped her work ethos and why taking the best of Scottish produce and doing very little to it is the secret to great food.
She also reveals her food nightmare and why she can't wait to be serving food on plates rather than boxes post pandemic.
Learn more about your ad choices. Visit podcastchoices.com/adchoices
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By The Scotsman
4.9
1818 ratings
On the latest episode of Scran, host Rosalind Erskine is joined by head chef of Cail Bruich Lorna McNee to talk about her impressive career to date.
From humble origins working as a kitchen porter in an Italian restaurant to training with the late Andrew Fairlie and winning the Great British Menu in 2019.
Cail Bruich was recently awarded a Michelin star - the first in the city for 18 years.
Lorna talks about how working with Andrew Fairlie has shaped her work ethos and why taking the best of Scottish produce and doing very little to it is the secret to great food.
She also reveals her food nightmare and why she can't wait to be serving food on plates rather than boxes post pandemic.
From humble origins working as a kitchen porter in an Italian restaurant to training with the late Andrew Fairlie and winning the Great British Menu in 2019.
Cail Bruich was recently awarded a Michelin star - the first in the city for 18 years.
Lorna talks about how working with Andrew Fairlie has shaped her work ethos and why taking the best of Scottish produce and doing very little to it is the secret to great food.
She also reveals her food nightmare and why she can't wait to be serving food on plates rather than boxes post pandemic.
Learn more about your ad choices. Visit podcastchoices.com/adchoices
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