Rupert Rowley from MSK commented: “Maia entered a gluten free rhubarb and custard mille feuille, the dish presentation was excellent and the supporting video and recipe was outstanding.”

The judges selected Olivia Buchanan, from the Vineyard at Stockcross, with a venison and rhubarb tartare as the runner-up.

In addition ‘Highly Commended Awards’ went to Alannah Marsden from Loughborough College, Dean Burnham from Adams Restaurant, Oliver Flynn form The Griffin Inn and Harry Bennington from West Suffolk College. 

David McKown, director of the Skills for Chefs Conference, added: “We had 72 entries and the engagement exceeded our expectations with amazing innovation being shown by these young chefs.”