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The fluorescent glow of supermarket freezers isn’t where you’d expect to find a Michelin-starred chef’s endorsement—unless you’re Lorna McNee. The executive chef at Glasgow’s Cail Bruich, now a judge on *Great British Menu*, recently raved about a “ridiculously good” own-brand dessert, proving that culinary brilliance isn’t confined to truffle shavings and gold leaf. Dude, this is the same woman who once battled through the show’s grueling competition herself. Her trajectory—from contestant to judging alongside heavyweights like Tom Kerridge—mirrors a larger shift in food culture: accessibility is the new exclusivity.

The Supermarket Sleuth: Redefining “Fine Dining”

McNee’s praise for budget-friendly desserts isn’t just a quirky soundbite—it’s a manifesto. While foodies Instagram their $200 omakase, she’s spotlighting how mass-produced products can rival artisan creations. “It’s about the *craft*, not the price tag,” she insists, calling out the snobbery around supermarket aisles. Seriously, think about it: if a chef with a Michelin star can admit frozen custard tarts slap, why are we still pretending gourmet requires a second mortgage? Her stance democratizes taste, forcing the industry to confront its elitist blind spots.

Wine Lists Decoded (No Sommelier Required)

Ever panicked over a wine menu? McNee’s got your back. Her tip: “Pair bold flavors with bold wines—stop overthinking it.” She demystifies the pretentious jargon (looking at you, “terroir notes”) by comparing wine pairing to playlist curation. A spicy dish? Think Cabernet Sauvignon, the rock anthem of grapes. Her approach is a middle finger to intimidation tactics, empowering diners to trust their instincts. Bonus insight: She swears the best wine deals hide in the middle of the list—where restaurants stash high-value bottles hoping you’ll overlook them.

Influencers vs. Integrity: The Social Media Kitchen War

McNee’s least subtle take? Calling out Instagram chefs who “think they’re Gordon Ramsay after one viral reel.” She’s seen enough cringe-worthy “deconstructed carbonara” trends to know: algorithms reward spectacle, not skill. “Culinary school can’t be replaced by a 15-second filter,” she quips, criticizing influencers who prioritize aesthetics over technique. Her rant isn’t just about gatekeeping—it’s a defense of the profession’s rigor. After all, would you trust a “doctor” who learned surgery from TikTok?
McNee’s journey—from sweating over competition challenges to schooling us on supermarket gems—proves that food culture thrives when it’s inclusive, honest, and a little rebellious. Whether she’s dissecting wine lists or roasting influencer culture, her message is clear: real expertise doesn’t need gimmicks. And hey, if a Michelin-starred chef says frozen desserts can be legit, maybe it’s time to rethink that Whole Foods haul. Case closed, folks.
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