Chef William Baking Powder 800G

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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. 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. 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. 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. 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.

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 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. 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?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. 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. William believes people are turning away from the traditional restaurant experience and looking for something a bit different. What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?

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.

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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. 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. 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. 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. 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.’