As Scotland’s reigning Hotel Chef of the Year, 29-year-old Dickson will have a budget of ‘around’ £150,000, which he will use to kit out the kitchen with entirely electric facilities.

He said: “Many chefs wait a lifetime for an opportunity of a blank canvas and a budget like this, to design their perfect kitchen.

“It is not your typical kitchen either – we can go from cooking for hundreds of people during the major conferences – right down to a quiet lunch menu at the restaurant (-Ten Hill Place Hotel caters for 400-person conferences, weddings and private parties, as well as the hotel’s restaurant.)

“Because of this, I felt passionately that we look to install some of the most technologically advanced equipment out there that will make the kitchen an amazing, clean environment for the team to work in.”

Due to be completed this summer, the new floorplan, which be around six times larger than the current facility, is set to include environmentally-friendly induction hobs, a £20,000 self-cleaning cooking suite and an office for Alan “so that he can remain close to the heart of the action at all times.”