The 24-year-old chef de partie received the coveted Dragon Trophy from Wales’ Minister for Rural Affairs and North Wales Lesley Griffiths at the Welsh International Culinary Championships presentation dinner.

He beat four rival chefs in a cook off to win the £1,000 prize and will now represent Wales at the next Worldchefs Global Chefs Challenge Northern Europe heat. He also received a set of knives from Friedr Dick and £250 worth of Churchill products.

Herbert said: “I was very happy with my dishes but I honestly didn’t expect to win. It means a lot to me because I am a proud Welshman and my dream is to eventually come back to Wales and open my own restaurant.

“I am the third chef from Lucknam Park Hotel & Spa to win the National Chef of Wales title which shows the Hywel Jones is putting his time into us and producing a great calibre of chef. I owe this win to him and also my commis chef Jamaar Semper who helped me in the final.”

He cooked a vegan baked potato gnocchi with cep and Welsh truffle and a starter of Anglesey sea bass with lavabread and cucumber. The main course was a duo of Welsh Lamb with spiced carrot and yoghurt and his menu was completed by chocolate cremeux with pear.

Colin Gray, judging panel chairman, added: “Thomas’ dishes were exceptional, full of flavour using modern cooking and presentation techniques which is what we are looking for. It’s a good example of how fine cuisine has developed and come of age. For someone so young to be competing and winning against more experienced chefs is very impressive.”

Runner up and silver medallist Andrew Tabberner, 29, chef co-owner of Gaerwen Arms, Gaerwen, Anglesey, collected £500 and third placed bronze medallist Robert Cave, 38, from Wrexham, senior sous chef at Rookery Hall, Worleston, Nantwich, received £300.

The other bronze medallists were Matthew Smith, 38, sous chef at Chartists 1770 at The Trewythen Hotel, Llanidloes, Wayne Barnard, 39, sous chef at Manor Parc Country Hotel and Restaurant, Thornhill, Cardiff.