He said guests have left the supper ‘utterly bewildered’ by the experience having enjoyed the beauty and intimacy of eating outside. 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.

William, who took over the Tigh An Truish kitchen in April 2021, will also have to impress Michelin-starred chef Marcus Wareing and celebrated MasterChef judge Gregg Wallace. In the summer, my cooking style tends to be lighter, with more olive oil, lots of vegetables, tomatoes etc. In the winter, the flavours become stronger and more intense. In 2010, Seven Park Place gained a Michelin star which has been retained ever since What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?

I’ve left those places feeling very full, but also a bit empty. (Don’t feel sorry for me, it’s okay, I know I have the best job in town). How would you describe the food you create at Seven Park Place to someone who’s never experienced your kind of food? William took on the incumbent role as chef patronin April 2021, and helped the Tigh and Truish earn a second AA rossette and five star status. NAME Guests of his latest supper club are taken along the shores of Loch Fyne to enjoy canapés before journeying into the 18th century gardens of Ardkinglas Estate to marvel at the array of wild flowers and hidden pathways. And Gregg Wallace added: ‘What a thrill to get these kitchen doors open again and welcome a new generation of professional contenders. I’m ready to be dazzled and ultimately reveal the next incredible cooking talent.’

Food trends drive me mad. Good food is good food. If something comes along and stands the test of time, it’s because it’s good. The rest just fade out of sight. What has been the highlight of your career to date? “My biggest achievement has to be owning my own restaurant at the age of 24 or achieving Head Chef at 19." Why did you want to take part in MasterChef: The Professionals?

We are Sleaford Quality Foods – the industry leader in ambient food, customer service, and complete supply transparency.

The decision to take on the Tigh an Truish was definitely heart led. We have a fantastic team already in place that are well liked among the community and adding our team for the kitchen and restaurant will boost the offering for all to enjoy." David and John at Tigh an Truish I then travelled around France for a little, whilst seeing their culture and love of food and how it was a way of life in France. Chinese or a good fish and chips at the seaside. Michelin-starred chef William Drabble has worked in some of England’s most influential Michelin-starred hotels and restaurants I don’t really have a signature dish, we have some fantastic ingredients and the dishes change with the seasons. Talking to all of the suppliers and finding out what is at its best at that point in time, instinct then puts the dishes together, you cook it from your heart, and then you create the recipes for other people to duplicate.

From there diners are taken to the walled garden (weather permitting) or to a charming glasshouse lined with old growth vines, before being treated to a five course meal served at a communal dining table.

Who are the contestants on MasterChef: The Professionals?

A good variety of fantastic seasonal ingredients that taste great, changing some of the dishes often enough to keep the regulars engaged. By doing this, I have the privilege to use some of the most beautiful ingredients from Jerusalem Artichokes, courgettes, wild strawberries and tomatoes – all grown just a matter of minutes from the outdoor kitchen.’ 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.’ If you’re staying over, you can holiday in one of the two Kabn Company cabins, on the shore of Loch Fyne, and a trip to the Wild Kabn Kitchen is part of the experience. William’s partner, Penelope Rushin, has been growing vegetables in the estate’s greenhouse, using organic methods and soils to grow the produce.

William believes people are turning away from the traditional restaurant experience and looking for something a bit different. 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. Conversations are a large part of the experience, where we discuss the ingredients on the plate and the mindset behind the dishes. Next was the piece-de-resistance. William told us he’s had this on his menu for a while. It was half a head of cauliflower (each) that had been cooked on embers for aeons. 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. 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. Two AA Rosette and Michelin Red Plate rated chef John McNulty along with business partner, Sommelier David Lapsley are to opened a sibling venue to Etive restaurant, The Tigh an Truish.