Weir, head chef at Watson’s Bistro in Conwy, won the Dragon trophy as well as a trip to the Worldchefs Congress 2022 in Abu Dhabi with the Culinary Association of Wales (CAW) delegation from May 30 to June 2.

He also qualified for the semi-finals of the Young National Chef of the Year contest, organised by the Craft Guild of Chefs. In addition, the prize included a set of knives from Friedr Dick and £100 of products from Churchill.

Weir’s starter was miso poached langoustine tart, chilli and red pepper veil, carrot and nori salad and chilled  avocado. Main course is pan-seared Welsh beef fillet, oyster mushroom filled with Welsh beef short rub, pomme souffle, caramelised celeriac, chive and wasabi emulsion, pickled shimeji mushroom and port wine.

Dessert was rhubarb and custard: hot aerated custard cake, lapsang souchong and rhubarb sorbet, vanilla poached rhubarb, white chocolate soil and tempered ruby chocolate.

Weir said: “I am over the moon because it was a hard competition and I didn’t expect to win. I have wanted to do this competition for a few years and this was my last chance because of my age. Winning the competition means a lot because it will open doors for me in the future.”

Runner up and silver medallist was Falon Bailie, 17, from Three Cocks, apprentice chef de partie at Foyles of Glasbury, Glasbury and bronze medallists were Stephanie Belcher, 21, from Abergavenny, sous chef at Peterstone Court Hotel, Llanhamlach, Brecon, Cai Morris, 21, from Llandegfan, chef de partie at The Bull, Beaumaris and Katie Duffy, 17, an apprentice at Stradey Park Hotel, Llanelli.

Colin Gray, CAW vice-president, added: “For many of the finalists, it was their first competition and their dishes were of a good standard. It’s pleasing to see that Wales is producing so many bright, young chefs who want to compete, especially as we are always scouting for members of Junior Culinary Team Wales.”