Guy beat five other finalists in a highly contested final held at Westminster Kingsway College, London, on Monday 4th April, where they were asked to prepare and serve Norfolk black chicken cooked en croûte, cardoon gratin and tarragon sauce.

He said: “I was apprehensive at the start but figured it out ok. I was hoping for meat so that was good and I was happy with what I produced. It means everything to win! To be in close contact with the Roux family is invaluable and will really push my career forward as it establishes you in the industry.”

The 26-year-old chef, who made it through to the regional finals last year, was battling it out against Martin Carabott of the Royal Automobile Club, London, Ben Champkin from L'Enclume, Cartmel, Cumbria, Scott Dineen of Goldman Sachs (BaxterStorey), London, Paul Matthews from Fieldfisher (Vacherin), London, and Tim Peirson of Kensington Place, Kensington, London.

Commenting on the 33rd national final, Michel Roux Jr said: “At first sight it could seem like this was a straightforward and simple dish. However there were a lot of potential banana skins and Harry’s dish showed exceptional all round skills."

The six chefs, all under 30 years old had three hours to cook the Escoffier inspired recipe in front of the judges. Pierre Gagnaire, the three star Michelin chef led the judging in a new role as honorary president of the judges 2016. First time chairmen of the judges Alain and Michel Jr, were also joined by James Martin, Brian Turner, the first scholar Andrew Fairlie as well as previous winners Simon Hulstone (2003 scholar) and André Garrett (2002 scholar).

The winner was announced at an awards ceremony at The Mandarin Oriental Hotel, in front of an audience of prestigious guests, top chefs and leading figures from the world of hospitality. For the first time in the history of the competition the awards ceremony was live streamed via the Roux Scholarship website.

The Eden Hotel Collection chef, who previously worked at L’Enclume, receives £6,000, and an invitation to cook and train under the supervision of a leading chef at a three star Michelin restaurant anywhere in the world for up to three months.