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. We eventually approach the rustic greenhouse where established grape vines hang from the ceiling as you dine by candlelight. William believes people are turning away from the traditional restaurant experience and looking for something a bit different. 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 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.

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. Michelin-starred chef William Drabble has worked in some of England’s most influential Michelin-starred hotels and restaurants. 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. 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.

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

He said guests have left the supper ‘utterly bewildered’ by the experience having enjoyed the beauty and intimacy of eating outside. John and David have been at the helm of their award-winning Etive restaurant in Oban for four years. 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.

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