It was third time lucky for the proud Welsh chef, who has previously represented Wales in the junior and senior Culinary Team Wales. His previous bid for glory ended with a silver medal, but this time it was gold.

His winning dishes opened with poached cod with Welsh seafood mousse and seaweed, spinach, bisque estimated, crispy leeks, potato pearls and samphire oil.

The main course of pan-roasted Welsh Lamb canon with lovage crust, braised lamb baklava, carrot puree, fondant potato, pickled shallots and rosemary jus was followed by a dessert of chocolate mousse, poached pear, almond biscuit, dried pear, Penderyn and honey syrup.

Both the National and Junior Chef of Wales finals, organised by the Culinary Association of Wales (CAW), were held alongside Castell Howell Trade Food Service Show at ICC Wales.

As part of the CAW’s commitment to promote quality Welsh food and drink, the finalists had to include at least eight Welsh products of geographical importance in their creative three-course menu for four people.

Dion, who was supported by his commis chef Ivan Barzev, said: “I am a proud Welshman and it means a lot to me to win this competition. We have three AA rosettes at Rookery Hall and my boss wants me to get my name out there again and raise my profile. Winning this competition will do that. Having been involved with the Culinary Team Wales in the past, I would like to represent by country again in overseas competitions.”

Runner-up Sam Rust from Parc Le Breos House, third placed Matthew Owenn from the Celtic Manor Resort, and fourth placed Gareth Crimmins from Heaneys Restaurant all received silver medals.

The other finalists were Daniel Jones from Abergwaun Hotel, Goncalo Silva and Ionut Rosca from the Celtic Manor Resort and Wayne Barnard from Llanerch Vineyard.