Chef William Baking Powder 800G

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Ingredients from the Scottish land and lochs underpin dishes that are carefully cooked, full of flavour and classically based with a subtle modernity."

It was soul-destroying at times, to be honest. Just before the pandemic hit, we had spent a lot of money on increasing the size of the restaurant and building a team to improve things and grow the business, then the pandemic hit, and we sadly lost a lot of staff. All the chefs I have worked with have influenced me in some way, Philip Britten at the capital used to drag us down the veg market at 5am to hunt out the best fruit and vegetables. Tom Aikens – sheer hard, hard, work, determination, and the ability to extract every ounce of flavour out of everything. He said: ‘I got into cooking because my mother was and still is, a very good cook. From a young age I used to swing off my mother’s leg and ask a thousand questions about what she was making and why she made it a certain way. From there it just grew and grew and I began cooking all the time.You know, the bling oneswhere you feel obliged to take pics for social media and it’s all a bit American Psycho. A good variety of fantastic seasonal ingredients that taste great, changing some of the dishes often enough to keep the regulars engaged.

William’s partner, Penelope Rushin, has been growing vegetables in the estate’s greenhouse, using organic methods and soils to grow the produce. The restaurant features in this year's Michelin Guide, with the inspectors writing: "Run by two passionate young owners, this brightly coloured restaurant takes its name from the loch where the business was originally located. Ahead of MasterChef: The Professionals 2022,which airson BBC Oneevery Tuesday, Wednesday and Thursday from 2 november,we find out more about the chefs taking part.As for standing the heat in the MasterChef kitchen, he added: ‘I always watched the series and thought ‘the pressure can’t be that bad’. Oh, how silly I was! It was a test for me. I never feel pressure even in the hardest heat of service, I’m just always so calm. But wow, MasterChef was such an experience. I can’t put into words what the pressure in there does to you. It’s like nothing I have ever experienced before – but very good for any chef to go and give a bash. I wouldn’t change a second of it.’ We eventually approach the rustic greenhouse where established grape vines hang from the ceiling as you dine by candlelight. He joined St. James’s Hotel and Club in central London as executive chef andlaunched the hotel’s Seven Park Place restaurant on September 1, 2009.The following year, Seven Park Place gained a Michelin star which has been retained ever since. Trained at Bentley Hotel, Lanarkshire Catering School; Commis Chef and then Chef De Partie at Howlin Wolf, Glasgow; Junior Sous Chef in Redhurst Hotel; Head Chef at Boclair House Hotel. What has been the highlight of your career to date?

Here at Wild Kabn Kitchen, we are constantly exploring the connection between food, fire and nature with an aim of showcasing this unique relationship throughout the dishes that we create,’ William said. What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour? Tasting food straight from the garden and hedgerows, along with stories from my grandmother who worked at Wentworth Woodhouse in South Yorkshire.

It was such a delicate thing, in the shell that was balanced on a bowl of coals. The lemon, yeast and fig sauce was subtly fresh and balmy. At the end of the pandemic, it was a total rebuilding process which has been made a lot more difficult by Brexit as all the staff have vanished. I don’t really have a signature dish, we have some fantastic ingredients and the dishes change with the seasons. After college, I moved down to the grand hotel in Eastbourne and worked at the Mirabelle restaurant. Then I moved to London and trained at the capital hotel in Knightsbridge. He led us along a winding route across springy grass and through gaps in an old stone wall, to our private dining destination. We only wished we’d brought some breadcrumbs.

John and David have been at the helm of their award-winning Etive restaurant in Oban for four years. Marcus Wareing said: ‘The hunt for the 2022 champion is on and we’re ready to push these chefs as far as they can go. The sky’s the limit as far as I’m concerned and that trophy is just waiting to be claimed.’ Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?

We will do the community proud

Michelin-starred chef William Drabble has worked in some of England’s most influential Michelin-starred hotels and restaurants.