麻豆约拍

Great British Menu continues as the nation's top professional chefs compete for a chance to cook 'A Feast to Say Thank You' at a glorious
banquet celebrating 70 years of the NHS, one of Britain's most prized institutions.

This week, vying to be crowned champion of Scotland are three talented newcomers to the GBM kitchen. Lorna McNee is a former Scottish Chef of the Year and is renowned for her technical precision which she has gained from working her entire career at two-Michelin-starred restaurant Andrew Fairlie at Gleneagles. Ross Bryans has travelled the world, working with some of the biggest names in the business including Jason Atherton, Gordon Ramsay and Richard Corrigan. And Ben Reade, co-owner of Edinburgh Food Studio, has a background in food science and has developed his own distinctive style.

After the surprise of meeting their highly esteemed veteran judge, it is underway with the contest. Lorna is fusing Scottish produce with unusual Japanese flavours for her starter Celebrating the Best with the Best, a four-layered dish served in a caviar tin. Ross is hoping he can elevate a classic Scottish broth into a dish worthy of the banquet and Ben is taking a huge risk with his highly conceptual starter A Bouquet of Thanks.