Chef William Baking Powder 800G

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William’s partner, Penelope Rushin, has been growing vegetables in the estate’s greenhouse, using organic methods and soils to grow the produce. 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. 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.’ 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

I also believe that guests enjoy the connection they can make with the chef, which almost never happens in a restaurant. 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. 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. 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.’ Courgettes, nasturtiums, potatoes, green beans and tomatoes grow in the polytunnel, while in the greenhouse there is an array of grapes and figs.

Who are the contestants on MasterChef: The Professionals?

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. What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour? 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? 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.

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. Tasting food straight from the garden and hedgerows, along with stories from my grandmother who worked at Wentworth Woodhouse in South Yorkshire. Talking to all of the suppliers and finding out what is at its best at that point in time, instinct then puts the dishes together, you cook it from your heart, and then you create the recipes for other people to duplicate.

Enhancing the environment

I don’t really have a signature dish, we have some fantastic ingredients and the dishes change with the seasons. 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