That the Parliament congratulates Lorna McNee, who is a former Forres Academy pupil, on being recently named as the Scottish Chef of the Year 2017 at the SECC in Glasgow; notes that Lorna works at Restaurant Andrew Fairlie in Gleneagles, which is Scotland's only two-starred Michelin establishment, but started out by washing dishes at Little Sicily in Forres, where she was persuaded by the head chef there to take up cooking; understands that she impressed the judges by cooking up a starter of roast veal sweetbread with mushroom tart and onion purée, a fish course of turbot meunière, a main of roast squab, confit leg and creamed sprouts, and a citrus mille-feuille dessert; commends Lorna on her hard work and nerve after working under pressure in front of a live audience, and wishes her all the best in her culinary career.