Chef William Baking Powder 800G

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There is also the Fig Room, where guests are invited to dine amongst the large leaves and sweet and savoury aromas of the figs themselves. 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.’ 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.’ How would you describe the food you create at Seven Park Place to someone who’s never experienced your kind of food? The antidote might be a trip to Ardkinglas Estate, where Welsh chef William Hamer - whose experience includes a stage at Hisa Franko, a two Michelin-starredrestaurant in Slovenia - is doing his soul food thing with Wild Kabn Kitchen.

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 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.’ The concept revolves around a culinary journey around the Ardkinglas Estate Gardens, where we explore wild ingredients and converse about the Scottish wilderness.

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. 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. 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. 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.

Conversations are a large part of the experience, where we discuss the ingredients on the plate and the mindset behind the dishes.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. Tasting food straight from the garden and hedgerows, along with stories from my grandmother who worked at Wentworth Woodhouse in South Yorkshire. John and David have been at the helm of their award-winning Etive restaurant in Oban for four years. We eventually approach the rustic greenhouse where established grape vines hang from the ceiling as you dine by candlelight. 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

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. He said guests have left the supper ‘utterly bewildered’ by the experience having enjoyed the beauty and intimacy of eating outside.It’s discreet, we serve the highest quality ingredients in comfortable surroundings in the bar and the restaurant, and we are great value for money. Some customers say they don’t want to tell other people about us because they want it to stay a secret. 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 differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?

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.’

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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.