Chef William Baking Powder 800G

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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 concept revolves around a culinary journey around the Ardkinglas Estate Gardens, where we explore wild ingredients and converse about the Scottish wilderness. Courgettes, nasturtiums, potatoes, green beans and tomatoes grow in the polytunnel, while in the greenhouse there is an array of grapes and figs. I don’t really have a signature dish, we have some fantastic ingredients and the dishes change with the seasons. 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.

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. 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. 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. Ingredients from the Scottish land and lochs underpin dishes that are carefully cooked, full of flavour and classically based with a subtle modernity." We met William, who should change his name to Willm to suit the vowel-dropping theme, on a Monday night at 7.30pm.

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. 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.

New judge

He said guests have left the supper ‘utterly bewildered’ by the experience having enjoyed the beauty and intimacy of eating outside.