MEETING
with
Cail Bruich 
, Glasgow
Lorna had never aspired to be a chef and really wanted to be a photographer, but failed to get into photography school and ended up in the kitchen somewhat by default. His favorite ingredient is the local Scottish langoustine.
I decided to become a LAFONT ambassador because it was an honor to be asked. As a new Michelin partner, LAFONT embodies values that are equal to what is required of restaurants that hold this distinction. Lafont offers fantastic, extremely comfortable and very professional jackets. It’s a sign, I wear my new jacket all the time. Lafont is a great brand to work with. Very personable and friendly and that’s how I like to build relationships.
The first two weeks working at Gordon Ramsay at Claridge’s marked the beginning of Lorna’s culinary career. After 12 years at Andrew Fairlie Restaurant in Gleneagles, where she became sous chef, and winning the Scottish National Chef of the Year award in 2017, Lorna won the Great British Menu series in 2019. She joined Cail Bruich in 2020 and earned her first Michelin star in 2021. It was the first new MICHELIN starred restaurant in Glasgow in 18 years.
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