The final was held at the Welsh International Culinary Championships (WICC), organised by the Culinary Association of Wales (CAW) over three days at the International Convention Centre Wales (ICC Wales) in Newport.

His starter was confit of Pembrokeshire potatoes, hay, truffle and baked potato dash. The main course was roasted gower salt marsh lamb, lamb shoulder and Welsh leek hot pot, cavolo nero and black garlic tapenade. For dessert he made white chocolate and meadowsweet parfait, cinnamon and Denbigh plums.

Commenting on his victory Morris said: “I didn’t expect that at all because the competition was so strong. It means a lot to me because it puts my name out there a bit more. To be honest, I didn’t have the time for a lot of practice which meant that I just went into it blind. Having said that, I was very happy with my dishes.

“I was going to enter the competition for the last two years but I wasn’t ready in 2022 after being out of the kitchen for so long due to the pandemic and then the final clashed with my girlfriend’s birthday last year.”

Morris has earned an invitation to attend the Worldchefs Congress and Expo, which will be held at ICC Wales in May 2026. He also received a set of engraved Friedr Dick competition knives and £250 of Churchill products.

The chefs were challenged to cook a three-course menu for 12 people featuring six Welsh GI products. Their menus had to include a vegan starter followed by a main course using two different cuts of GI Welsh Lamb and a dessert featuring Denbigh plums, ice cream, chocolate and biscuit or tuille.

Runner-up was Harry Paynter-Roberts, sous chef at Carden Park Hotel and Spa, Chester, who won a silver medal.