Chef William Baking Powder 800G

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Over six intense weeks, the chefs, drawn from kitchens up and down the UK, are put through their paces, cooking against each to survive until the final. 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. 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.

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. 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. The expert team are eager to discover outstanding new cooking talent and will be setting exacting standards from the moment the kitchen doors open, as only the most skilled, passionate and creative of chefs can come close to the prestigious MasterChef: The Professionals title. 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.With meat so closely associated with fire, I’m trying to inspire a new mindset behind open fire cooking – showcasing vegetables and their magnificent reaction to the burning embers.’ 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. 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. 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. Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?

We met William, who should change his name to Willm to suit the vowel-dropping theme, on a Monday night at 7.30pm.What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?

When you eat in a restaurant, you feel how the chef and the team want you to feel, which can be a beautiful experience but one we have come to know all too well. 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. John and David have been at the helm of their award-winning Etive restaurant in Oban for four years.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. 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? Conversations are a large part of the experience, where we discuss the ingredients on the plate and the mindset behind the dishes. Round three involved summer courgettes and smoked tomato. The latter fruit was whole, and had been cooking, like the cauli, all day. Thus, it had been transformed by flaming alchemy into something almost unrecognisable - sweet, slightly smokey and delicate. By having that relationship, you can also get them to try things out for you which sometimes ends up being a bespoke product just for you. A second star is potentially on the horizon for William Drabble and his team have established one of the UK’s most talented kitchens.

Courgettes, nasturtiums, potatoes, green beans and tomatoes grow in the polytunnel, while in the greenhouse there is an array of grapes and figs. 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. He said guests have left the supper ‘utterly bewildered’ by the experience having enjoyed the beauty and intimacy of eating outside. You know, the bling oneswhere you feel obliged to take pics for social media and it’s all a bit American Psycho.

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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. Tasting food straight from the garden and hedgerows, along with stories from my grandmother who worked at Wentworth Woodhouse in South Yorkshire.