Paynter-Roberts competed with Junior Culinary Team Wales in global competitions and he was the runner-up in the Junior Chef of Wales final in 2017 and 2018.

He commented: “I am very happy to have finished third, bearing in mind that the last time I competed was in February last year. I had never been in the kitchen at Le Cordon Bleu before and the final was full on.

“I received the competition brief in July, having been furloughed since March. I tried to spend my day off every week and some time at home practising my dishes and I was happy with the way they turned out in the final.

“To be honest, I was relieved when it was all over because I felt under so much pressure, particularly as all the chefs were interviewed while the final was being streamed live. We had two hours to prepare and cook a three-course menu and I finished my dessert with just one minute to spare.”

This year the YNCOTY competition challenged finalists to incorporate ingredients from the Knorr Future 50 Foods list in their three course menu. Paynter-Roberts thanked chef patron Mark Birchall, sous chef Kate Williams and head chef James Lovatt for their support in developing his dishes.

The third place menu was a starter of watercress velouté, truffle, celeriac, lovage and egg yolk ravioli with roasted hazelnuts. Main course was roasted cod loin, sticky soy, ginger and chili glazed cheek topped with toasted panko bread crumbs, spicy mushroom broth, turnip noodles with sesame seed and coriander and, turnip and apple puree, pan roasted hen of woods seasoned with sake vinegar and pickled mushroom.

Dessert was pain perdru seasoned with rum yoghurt, lemon sorbet, whipped custard, salted walnut, fresh peach done three ways – raw, roasted and diced – and peach, thyme and rosemary syrup.

The YNCOTY competition was won by Edwin Kuk, junior sous chef at The Art School Restaurant in Liverpool.

Hrishikesh Desai, chair of judges for the YNCOTY competition, added: “These finalists are the upcoming stars of our industry and we want them to be the catalyst for change and inspire their colleagues and peers. It was an incredible final.”