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. A good variety of fantastic seasonal ingredients that taste great, changing some of the dishes often enough to keep the regulars engaged.

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 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. 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. 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).

William goes off and does his thing in the makeshift kitchen, poking at the fire, and you can get romantic (or not) with your plus one and only see the chef whenever he delivers the five successive plates. I don’t really have a signature dish, we have some fantastic ingredients and the dishes change with the seasons. John and David have been at the helm of their award-winning Etive restaurant in Oban for four years.

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. 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. So, I was brought up on the Wirral until I was nine and then moved to Norfolk. I guess this, along with stories from my grandmother about cooking in big houses led me into cooking in some way shape or form. 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 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?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. 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. William’s partner, Penelope Rushin, has been growing vegetables in the estate’s greenhouse, using organic methods and soils to grow the produce.

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. 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 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 induction range in the kitchen. When we got rid of the gas, and it was installed, it reduced the temperature in the kitchen dramatically and the temperaments of the chefs. I returned to London and worked at chez Nico at 90 Park Lane where I worked my way up to junior sous chef. After that, I went and worked with Tom Aikens at Pied a Terre as a sous chef. A year later, an opportunity came up for head chef at Michael’s Nook hotel in the Lake District, it had a good reputation and the owner Mr Gifford was willing to take a chance on me even though I was only 26. It paid off, I started in August and in January we received the hotel’s first ever Michelin star making it the highest-rated hotel in the lakes with one star and four AA rosettes.

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. 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. 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.

New judge

Anything that has a great flavour, my menus do tend to have quite a lot of seafood on them, scallops, lobster, langoustine, turbot, john dory, and seabass, all straight from the coast. 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. 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.