The young chef, from two Michelin-star restaurant L’Enclume in Cartmel, Cumbria, defeated five other competitors in a live cook-off at Manchester College, with a focus on ‘local’ and ‘seasonal’ cuisine.

Reeves said: “It’s unbelievable and so exciting. When I entered, I knew I had a chance of getting to the final but never thought I’d win.

“I just tried to focus on my cooking and keep my head down rather than look at what the other finalists were doing.”

Reeves’ winning menu featured a main course of lamb short saddle, baby artichokes, black garlic and potato, and strawberries, buttermilk, apple marigold and hazelnut dessert.

Competition judges included Matt Davies, British Culinary Federation chairman, Steven Doherty, the former Le Gavroche head chef, and Brian Mellor, Master Chef of Great Britain.

Mellor said: “What a year! Yet again we’ve seen the standard of competition raised to new levels - which makes Thomas’ achievement even more remarkable.

“He was methodical, consistent and an absolute pleasure to watch - attributes that would have been drilled into him at a quality establishment like L’Enclume.”