It was third time lucky for the proud Welsh chef, who has previously represented Wales in the junior and senior Culinary Team Wales. His previous bid for glory ended with a silver medal, but this time it was gold.

Dion's starter was Pembrokeshire lobster tart with Jerusalem artichoke, emulsion, sea herbs and sauce made from shells. His main course was Welsh Lamb loin, sticky lamb neck, Lamb fat carrot jam and minted lamb sauce. The dessert was pear and dulce chocolate, fueilletine biscuit, Penderyn single malt whiskey, pear and Welsh perry sorbet.

Both the National and Junior Chef of Wales finals, organised by the Culinary Association of Wales (CAW), were held alongside Castell Howell Trade Food Service Show at ICC Wales.

As part of the CAW’s commitment to promote quality Welsh food and drink, the finalists had to include at least eight Welsh products of geographical importance in their creative three-course menu for four people.

Dion, who was supported by his commis chef Ivan Barzev, said: “I am a proud Welshman and it means a lot to me to win this competition. We have three AA rosettes at Rookery Hall and my boss wants me to get my name out there again and raise my profile. Winning this competition will do that. Having been involved with the Culinary Team Wales in the past, I would like to represent by country again in overseas competitions.”

Runner-up Sam Rust from Parc Le Breos House, third placed Matthew Owenn from the Celtic Manor Resort, and fourth placed Gareth Crimmins from Heaneys Restaurant all received silver medals.

The other finalists were Daniel Jones from Abergwaun Hotel, Goncalo Silva and Ionut Rosca from the Celtic Manor Resort and Wayne Barnard from Llanerch Vineyard.