We've seen the best of the North East and what London and the South East has to offer – now it's Scotland's turn to prove its culinary might. This year's trio will no doubt bring something a little different to the Great British Menu kitchen, with a chef who's always been at the forefront of modern cooking techniques; a classically trained chef who learnt the ropes at Scotland's most starred restaurant, and a well-travelled contestant who is out to prove his gastronomic credentials. Read on for more information about them.

Edinburgh-born Ben Reade’s culinary journey has taken him from Ballymaloe Cookery School to Marco Pierre White’s Aubergine, then to the River Cottage and onwards to becoming head of the Nordic Food Lab in Copenhagen. He has always been at the forefront of new food movements, leading him to open the Edinburgh Food Studio with his partner in 2015. The restaurant is also a research hub which serves as a testing ground for Scotland’s abundant natural produce, making it one of the most innovative gastronomic spaces in the country.

Born in Irvine, North Ayrshire, Ross has been cooking professionally since the age of twenty. He first entered the cooking scene when he joined Jason Atherton in 2013, and later took the position of opening chef for the Clock Tower at the New York Edition Hotel (another Atherton restaurant) where he spent eighteen months. A mutual friend then put Ross in contact with Richard Corrigan, the General Manager of his eponymous Mayfair restaurant, which was where Ross worked until he left Corrigan’s in January this year to pursue the next chapter in his career.

Lorna has already established herself as one of Scotland’s most talented chefs, becoming the first female chef to win the Game Chef of the Year competition in 2016 before being crowned Scottish Chef of the Year in 2017. She currently works as a junior sous chef at Andrew Fairlie at Gleneagles, Scotland's only two-Michelin-starred restaurant. Lorna joined the restaurant immediately after finishing college and has not looked back since. Her extensive experience in a fine dining establishment will serve her well in this year’s competition.