Chef William Baking Powder 800G

Product Information

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

I don’t really have a signature dish, we have some fantastic ingredients and the dishes change with the seasons. We eventually approach the rustic greenhouse where established grape vines hang from the ceiling as you dine by candlelight. There is also the Fig Room, where guests are invited to dine amongst the large leaves and sweet and savoury aromas of the figs themselves. 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. And Gregg Wallace added: ‘What a thrill to get these kitchen doors open again and welcome a new generation of professional contenders. I’m ready to be dazzled and ultimately reveal the next incredible cooking talent.’

On site Blending & Innovation Solutions

Marcus Wareing said: ‘The hunt for the 2022 champion is on and we’re ready to push these chefs as far as they can go. The sky’s the limit as far as I’m concerned and that trophy is just waiting to be claimed.’ 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.

I’ve left those places feeling very full, but also a bit empty. (Don’t feel sorry for me, it’s okay, I know I have the best job in town). He said: ‘I got into cooking because my mother was and still is, a very good cook. From a young age I used to swing off my mother’s leg and ask a thousand questions about what she was making and why she made it a certain way. From there it just grew and grew and I began cooking all the time.Ingredients from the Scottish land and lochs underpin dishes that are carefully cooked, full of flavour and classically based with a subtle modernity."