The Dessert – Lorna McNee
Lorna McNee was the fourth and final chef to be chosen by the judges to cook at the banquet with her dish of ‘Lime and Sunshine – There’s Enough for Everyone.’ The sous chef at Restaurant Andrew Fairlie at Gleneagles in Auchterarder, Perthshire, went on to win the competition with the dish at the banquet.
McNee was awarded Scottish Chef of the Year 2017 and Game Chef of the Year 2016, with the chef coming close to getting her dessert to last year’s Great British Menu banquet which celebrated the NHS.
‘Lime and Sunshine – There’s Enough for Everyone’ consisted of a chocolate-coated dome of coconut mousse, biscuit and lime parfait served with an edible cocktail umbrella of dehydrated pink pineapple and chocolate alongside a tuile cone of piña colada sorbet.
The dessert was served to judges Matthew Fort, Oliver Peyton and Andi Oliver and guest Peter Hook, bassist of Joy Division and New Order to a soundtrack of Wham’s Club Tropicana with Peyton describing the dish as “spectacular” and the “perfect end to the menu”.
