The 22-year-old chef de partie from Coast Restaurant, Saundersfoot also won an all expenses paid trip to represent Wales at the Junior Forum held at the World Association of Chefs’ Societies Congress in Athens, Greece in May 2016.

Tabberner said: “I feel ecstatic but also drained. It’s the best feeling and I couldn’t have done it without the help of everyone at Coast Restaurant and my girlfriend and family.

“It’s a great achievement and will hopefully help me in my future career. It’s a very special day to remember.”

Tabberner’s commis chef for the competition was his Michelin star head chef Will Holland who shared in the celebration.

He said: “I am really proud of Andrew. He decided to do the competition and it was him who got up at 6 o’clock to practice before starting work and he was still there at midnight practicing after work. My role was simply to guide and mentor him.”

The winning menu consisted of: Starter - Welsh sea bas Carpaccio, yoghurt and cauliflower pannacotta, sweet dill emulsion, fennel dressing, pickled cauliflower, sea bass crackling and fennel pollen. Main course - Welsh pork tasting plate - smoked bacon rolled tenderloin, braised neck, stuffed cabbage and crispy ear - served with cider fondant potato, savoy cabbage, apple jelly and cider reduction. Dessert - poached forced rhubarb, white chocolate and vanilla cheesecake with ginger biscuit base, champagne jelly, white chocolate tuille and rhubarb puree.

Four finalists - two from South Wales and two from North Wales - were given three hours to cook a three course meal for four persons.

The other finalists were Vivienne Read, 20, a commis chef at Celtic Manor Resort, Newport; Sam Ricketts, 20 chef de partie at Signatures Restaurant, Conwy; and Arron Tye, 20, demi chef de partie at Shared Olive, Hawarden.