Dixon was awarded a place on the school’s Grand Diplome qualification, a three month internship at Michelin-starred LIMA Fitzrovia and accommodation in central London.

Julie Walsh, head patisserie master chef at Le Cordon Bleu, said: “He stood out, he was very attentive in the demonstration, he asked very smart questions, and he asked questions that were not obvious.

“He asked around the subject, which is really important because if he’s thinking of these then it means he understands the technique that Chef Loic is showing him.”

Dixon beat 11 other finalists after producing a savoury tart in a practical task after watching a demonstration from master chef and academic director Loic Malfait.

Dixon said: “today was hard, I really didn’t expect to win because there was such good competition.

“I am just totally shocked, totally ecstatic and absolutely excited to be a part of Le Cordon Bleu.”