Chef William Baking Powder 800G

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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. William’s partner, Penelope Rushin, has been growing vegetables in the estate’s greenhouse, using organic methods and soils to grow the produce. 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. 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. How would you describe the food you create at Seven Park Place to someone who’s never experienced your kind of food? 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.

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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. John and David have been at the helm of their award-winning Etive restaurant in Oban for four years. 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.

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? 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. 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. 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

I also believe that guests enjoy the connection they can make with the chef, which almost never happens in a restaurant. 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 Ingredients from the Scottish land and lochs underpin dishes that are carefully cooked, full of flavour and classically based with a subtle modernity."