He now goes forward to compete in the European final in Tallinn, Estonia in June 2020. If he makes the top ten, he then moves onto the world final in Lyon, France which is scheduled to take place in January 2021.

The UK selection gave the four chefs competing three hours and 45 minutes to prepare a vegetable terrine and a poultry dish using Cotswold White Chicken, with six portions of each served to the judges.

As in the world final, the competition had a staggered start with Ruth Hansom, the first chef, starting at 8am.  The vegetable terrine had to be served plated, warm or cold, three hours and five minutes after each start.

The candidates had to present the Cotswold White free-range chicken dish on a silver platter with three different garnishes and a suitable sauce after 3 hours and 45 minutes from the start of the competition.

Ian, sous chef at The Ritz, was announced winner in front of a packed stage at 4pm. He joined The Ritz as chef de partie in 2011 and during this time The Ritz has been awarded its first Michelin star. Ian won the British Culinary Federation Chef of the Year in 2018.

Ian says: “I’ve always felt inspired by the Bocuse d’Or competition and what it represents, the importance and the history of haute or grand cuisine.  To win today and represent the UK is a true honour.”

Throughout the competition, Ian was assisted by commis chef, Tilly Warne, also from The Ritz.

His winning menu consisted of: Wood roast pepper, tomato and basil terrine with avocado, black olive and elixir of tomato; followed by Ballotine of Cotswold chicken, smoked Alsace bacon and wild mushroom, chicken and leek royal, lovage emulsion and fennel flower, pea mousse, parmesan sable and pea tendrils, celeriac and Perigord truffle terrine.

Simon Rogan, president of Bocuse d’Or UK, thanked all the chefs who took part and the jury for their role in selecting the next candidate.

He said: “The Bocuse d’Or is the best competition in the world and we have the British chefs capable of winning it.

"We just need the financial support and resource to compete on the same level as the winning countries and I hope being here today can help us to achieve our goals. To have a UK candidate on the podium would be the proudest moment of my career.”

The other three chefs who competed in the final were:

* Ruth Hansom, head chef at Pomona in London, Young National Chef of the Year winner 2017 and The Royal Academy of Culinary Arts Michael Bourdain Scholar 2016. Her commis chef was Ben Dullea, also from Pomona London.

* Luke Selby, Great British Menu winner 2019 and Roux Scholar 2017 and National Chef of the Year 2018. Luke’s commis was Megan Coape-Arnold from The Ritz London

* Robert Sussex from ISS and National Chef of the Year 2019 semi-finalist. His commis was Robert Triff, also from ISS.