Davies, from Llandybie, South Wales, and chef at Gidleigh Park in Exeter, was named winner after the four finalists cooked a three-course meal under the supervision of a panel of judges.

Davies said: “It was a long wait for the result and the more I thought about it, the more I thought I didn’t win because the standard of the competition was really high.

“Most of the dishes went to plan and everything went out the way I wanted. The dishes produced by the other chefs looked awesome and this competition is a great promotion for Welsh produce.”

As part of the prize for winning, Davies automatically goes through to the semi-final of Young National Chef of the Year, organised by The Master Chefs of Great Britain.

The winning menu featured a starter of pan fried scallops with soy sauce, truffle, cauliflower and sorrel cream, a main course of Welsh beef fillet with shallot, celeriac, bone marrow crumb and a toffee pudding cake dessert.

The WICC’s main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department. Other sponsors include Harlech Foods, Nuttals and Koppertcress.