She will now represent Wales in the Riso Gallo Young Risotto Chef of UK & Ireland Grand Final at The Tottenham Hotspur Stadium on the April 4, where the finalists will compete for an exciting prize. In the Wales heat, she cooked a lobster risotto.

The overall winner will travel to Italy for a three day stage with Fabio Pisani, Alessandro Negrini and their team at the two Michelin starred Il Luogo di Aimo e Nadia in Milan, famous for its contemporary Italian cuisine.

Latham will also represent Wales in the Major International Main Course Challenge Final at Hotel, Restaurant & Catering (HRC) which is being held at ExCeL, London from March 21-23. Since last May she has been working towards her Apprenticeship in Professional Cookery with Cambrian Training Company.

Last week she was also commis chef to sous chef Matthew Smith, from Chartists 1770 at The Trewythen Hotel, who won a bronze medal in the National Chef of Wales final.

Latham said: “I was very nervous because it was my first competitions. My mind just went blank on Tuesday morning but I was okay when I started cooking and I am really proud of myself. I love the industry and enjoy the pressure and challenge. I really enjoyed being Matthew’s commis chef which was a great experience.”