Lorna McNee Shares Culinary Insights on Supermarket Desserts and Restaurant Etiquette

In an insightful interview featured on Sky News’ Money blog, Lorna McNee, the executive chef at the Michelin-starred restaurant Cail Bruich in Glasgow, offered a glimpse into her culinary favorites, restaurant etiquette, and the challenges facing chefs and restaurateurs today. Known for her role as a judge on the popular television show Great British Menu, McNee has garnered a significant following due to her expertise and approach to food.

A Celebrated Dessert Choice

One of the highlights of McNee’s interview was her enthusiastic recommendation of a supermarket dessert: the Waitrose Basque cheesecake. “It’s ridiculously good,” she praised, describing it as rich and creamy with just the right amount of caramelized top. “Honestly, it’s dangerous having it in the fridge,” she added, making it clear that this store-bought option could easily become a favorite indulgence.

The Joy of Casual Dining

In discussing her favorite restaurant chain, McNee noted her fondness for Nando’s, where she opts for the extra hot option every time. Her go-to meal includes a halloumi wrap complemented by spicy rice, corn on the cob, and fries. “Absolute perfection,” she declared while humorously judging those who choose the mild lemon and herb sauce.

For those looking for a more high-end dining experience, McNee recommended The Ledbury in London, a restaurant she described as an extraordinary culinary experience that inspires diners with its finesse and depth of flavor.

Restaurant Etiquette Tips

A point of personal pride for McNee is restaurant etiquette. She emphasizes the importance of communication, noting that if she knows she will be late for a reservation, she makes it a point to call ahead. “I hate the idea of throwing things off or keeping the team waiting,” she explained. This sense of respect is crucial in the fast-paced world of dining, where every minute counts.

Moreover, McNee recounted a recent experience where she had to address a mix-up with her mother’s order. After a dish was served that did not match her mother’s request, McNee calmly pointed out the mistake, reinforcing the importance of honesty in the dining experience.

Navigating Influencers in the Food Scene

McNee also shared her thoughts on the growing presence of food influencers. While she acknowledges that some influencers genuinely support restaurants, she expressed her frustration with those who treat dining out purely as an opportunity for content creation. “I didn’t train for years to have a dish go cold while someone’s getting the perfect drip shot of a sauce,” she said. This highlights the tension between social media attention and the genuine dining experience.

She cautioned influencers to be mindful of their reviews, stating, “If you’re going to post reviews or critiques, be mindful. You’re not Gordon Ramsay.” McNee urges those who critique restaurants online to consider the effort and passion that chefs invest in their work.

A Cheap Eats Discovery

In a more casual vein, McNee shared her favorite affordable dining spot: Caio in Bridge of Allan, where she enjoys a half pepperoni pizza followed by their exceptional homemade pistachio gelato. She also provided a simple recipe for a mushroom stroganoff, underlining that quality meals can be created without an extravagant budget.

Career Reflections

Reflecting on her journey, McNee acknowledged that her participation in Great British Menu significantly impacted her career. The recognition from the show has elevated customer expectations and drawn a diverse clientele to her restaurant. “It keeps us sharp,” McNee explained, acknowledging the pressure but also the excitement that comes with the increased visibility.

Her experiences on the show have not only shaped her culinary approach but have also highlighted the intensity of the competition, as she admitted to feeling just as nervous as a judge as she did as a contestant.

Conclusion

Lorna McNee’s reflections provide a valuable perspective on the intersection of culinary arts and consumer experiences. Her insights into supermarket finds, dining etiquette, and the influence of social media serve as reminders that dining is an experience to be respected and enjoyed. She continues to inspire both food lovers and aspiring chefs with her passion and dedication to the culinary arts.

The Money blog will continue to share more insights from top chefs and culinary experts in the weeks to come.

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