Lorna McNee is the fourth and final chef to be selected to cook at the Great British Menu banquet after judges on the BBC TV programme gave her a perfect score for her tropical-inspired dessert.
After narrowly missing out on getting her dessert to last year’s banquet, the sous chef at Restaurant Andrew Fairlie at Gleneagles in Auchterarder, Perthshire, said she was “so, so happy” to finally triumph. She is pictured here with the late Andrew Fairlie.
McNee will now go on to prepare her dish of ‘Lime and Sunshine – There’s Enough for Everyone’ at the banquet to celebrate 50 years of British pop music at London’s Abbey Road Studios, She will join Luke Selby, currently head chef at Ollie Dabbous’ Hide in London, who will cook the starter; Tom Anglesea, head chef at the Laughing Heart in London (fish course); and Adam Reid at the French at the Midland hotel in Manchester (main course).
The winning dessert was served to the judges – Matthew Fort, Oliver Peyton and Andi Oliver and guest Peter Hook, bassist of Joy Division and New Order – to the musical backing of Wham’s Club Tropicana.
Oliver described the chocolate-coated dome of coconut mousse, biscuit and lime parfait served with an edible cocktail umbrella of dehydrated pink pineapple and chocolate and a tuile cone of piña colada sorbet as “spectacular” and would provide the “perfect end to the menu”.
The final programme of the 2019 series of Great British Menu will be screened tonight on BBC Two at 8pm.