Great British Menu judge on a 'ridiculously good' own-brand product, complaining in restaurants and wine list tip

Every week the Money blog interviews top chefs from around the UK, hearing about their cheap food hacks, views on the industry and more - and they don't come much more celebrated than Lorna McNee, executive chef at Michelin-starred Cail Bruich in Glasgow.

This year she became a judge on Great British Menu, having been crowned champion of champions on the show in 2019. This is her Cheap Eats interview...

My favourite own-brand product is... the Waitrose Basque cheesecake, hands down.

It's ridiculously good. Rich, creamy, just the right amount of caramelised top...

honestly, it's dangerous having it in the fridge. My favourite restaurant chain...

has got to be Nando's. I go extra hot every time - no messing around.

I always get a wrap with halloumi added, and then go all in with corn on the cob, spicy rice and fries on the side. Absolute perfection.

And yes, I do judge anyone who orders lemon and herb. One UK restaurant that's worth blowing out for...

has to be The Ledbury in London. Every time I've been it's absolutely blown me away.

The level of finesse, the depth of flavour, the way they handle produce - it's all just exceptional. You can feel the passion in every course.

It's one of those places where you leave genuinely inspired. If you're going to treat yourself, that's the spot to do it.

I'll phone a restaurant if I'm going to be 10 minutes' late... I know how much planning goes into each service, so I hate the idea of throwing things off or keeping the team waiting.

We understand life happens, but a quick call really does go a long way. It shows respect for the effort going on behind the scenes - and if you're like me, it helps ease that little knot of guilt too! The last time I complained in a restaurant...

my mum had ordered a dish that was meant to come with haggis bon bons, and when it arrived, it was clearly black pudding. They tried to tell me it was haggis.

I stayed calm, but eventually I said: "I'm a chef - I know the difference." That changed the tone pretty quickly! I've got no problem if something's gone wrong, it happens - but just be honest about it. Don't try and pull a fast one, especially when mum's involved! The weirdest request I ever had was...

someone ordering, in advance, two bananas (skin on!) and one baked potato wrapped in tinfoil. To this day, I have absolutely no idea why that's what they wanted… no explanation, no context, just that exact request.

But hey, if it makes them happy, I'm more than happy to oblige. Don't be afraid to set a price limit when asking for advice about the wine list...

or say something like: "I'm looking for something between £X and £Y." It's super helpful and takes the pressure off. I didn't train for years to have a dish go cold while someone's getting the perfect drip shot of a sauce...

Some influencers are great - genuinely passionate about food, respectful in the way they share it, and they can really help shine a light on restaurants that deserve it. But then there are the ones who turn up late, ask for "extra aesthetic lighting.