Highlands to Michelin Stars: The Culinary Odyssey of Lorna McNee
Lorna McNee, a name whispered reverently in culinary circles, emerged from the rugged Scottish Highlands to conquer Michelin-starred kitchens. Her journey, like a perfectly simmered broth, blends passion, perseverance, and a dash of Highland magic.
The Early Flame
Born in 1987 in the coastal town of Forres, Scotland, Lorna’s culinary destiny was an unexpected twist. Initially drawn to photography, she found herself in a local restaurant kitchen, scrubbing pots and pans. When her dream of photography school fizzled, the head chef nudged her toward the stove. Lorna watched him orchestrate dishes for a bustling crowd, and the flames of her culinary passion ignited
Andrew Fairlie’s Tutelage
Lorna’s path led her to Restaurant Andrew Fairlie at Gleneagles, Scotland’s sole two-Michelin-starred establishment. Under the late Andrew Fairlie’s wing, she blossomed. His calm demeanour, generosity, and nurturing spirit shaped her into not just a better chef but also a better person. Andrew taught her to respect food—the heartbeat of any kitchen. Lorna carries his legacy, striving to make him proud with every dish she creates
Family Values: A Steady Simmer
Lorna’s support system is as robust as her sauces. Her partner stands by her side, understanding the sacrifices she makes for her craft. Her family beams with pride, recognizing the dedication required for culinary excellence. And her friends—food lovers all—await her return, ready for laughter and flavour-packed reunions. In this simmering pot of relationships, Lorna finds sustenance and inspiration.
Signature Dish: Carrot, Golden Beetroot, and Goat’s Curd
Let’s delve into Lorna’s signature dish—a masterpiece that celebrates humble ingredients:
Ingredients:
Pickled Carrot:
2 large carrots
White balsamic vinegar, Chardonnay vinegar, water, cane sugar, crushed green cardamom pods
Carrot Mousse:
6 large carrots (thinly sliced)
Vegetable stock, carrot juice, green cardamom pods, star anise, gelatin, whipping cream
Crushed Carrot:
4 large carrots (peeled)
Ras el hanout, toasted cumin seeds, toasted coriander seeds, garlic, lemon, olive oil, pomegranate molasses
Gouda:
Grated Gouda cheese
Slow-Cooked Golden Beetroot and Carrot:
Dashi vinegar, olive oil, rosemary, carrot juice, peeled carrots, peeled golden beetroots, chives, crushed garlic
Carrot Sauce:
Shallot, garlic, carrots, crushed green cardamom pods, white wine, carrot juice, butter, miso paste
Nasturtium Oil:
Nasturtium leaves, vegetable oil
Goat’s Curd:
Goat’s curd, lemon juice, olive oil
Garnish:
Chervil, nasturtium leaves, cornflowers, coriander cress, puffed wild rice
Instructions:
Pickle the carrots in a flavorful liquor.
Create a velvety carrot mousse using stock, carrot juice, and aromatic spices.
Crush carrots with exotic spices and pomegranate molasses.
Layer grated Gouda for depth.
Slow-cook golden beetroot and carrot until tender.
Craft a rich carrot sauce with miso undertones.
Infuse nasturtium oil for a vibrant finish.
Crown it all with tangy goat’s curd and edible blooms.
The Call to Action
As you savour Lorna’s creation, consider your journey. What passions simmer within you? How can you blend family values and culinary dreams? Whether you wield a whisk or a pen, embrace authenticity. And who knows? Maybe your story will earn its own Michelin star.