With three hours to serve a three-course meal for six people, his menu comprises a scallops and seabass starter, main of veal rump and kidney, and a chocolate dessert.

He said: “It’s going to be a tough competition but I am up for the challenge. I will be pitting my skills against some of the best chefs in Northern Europe and I am fully focused on winning.

“I’ve been practicing my dishes for a few weeks now and have a few more scheduled leading up to the competition in order to get the food on the plate exactly how I want it.

“I have the nucleus of a very good menu and it’s great to have a network of chefs around me for advice, should I need it.

“I am very proud to have been asked by the Culinary Association of Wales to represent Wales, and I’m going to give it my all.

“I think I have a very good opportunity to do well and make the final.”

Burke, who co-owns Olive Tree Catering (Runcorn), stepped down as Culinary Team Wales captain last year to focus on the Junior Culinary Team and support coach Michael Evans.