Conversations are a large part of the experience, where we discuss the ingredients on the plate and the mindset behind the dishes. 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.’

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.He said guests have left the supper ‘utterly bewildered’ by the experience having enjoyed the beauty and intimacy of eating outside. What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour? 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. I don’t really have a signature dish, we have some fantastic ingredients and the dishes change with the seasons.

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. We met William, who should change his name to Willm to suit the vowel-dropping theme, on a Monday night at 7.30pm. 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? Trained at Bentley Hotel, Lanarkshire Catering School; Commis Chef and then Chef De Partie at Howlin Wolf, Glasgow; Junior Sous Chef in Redhurst Hotel; Head Chef at Boclair House Hotel. What has been the highlight of your career to date?Courgettes, nasturtiums, potatoes, green beans and tomatoes grow in the polytunnel, while in the greenhouse there is an array of grapes and figs. 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.