The winning team of Lily-Rose Murray and Sebastian Rendle impressed judges with a three course seafood menu that demonstrated exceptional technical skill, creativity and a commitment to sustainable seafood.

Now in its 29th year, the National Seafood Chef of the Year competition is one of the UK's leading culinary competitions for further education students and apprentices.

Throughout the day, competitors were challenged to prepare and present a starter, intermediate course and main course, showcasing their ability to work under pressure while demonstrating the high standards expected within the hospitality and seafood industries.

Carrieanne Vaughan, hospitality and catering tutor at the Grimsby Institute and lead organiser of National Seafood Chef of the Year, said: "Congratulations to Lily-Rose and Sebastian on an outstanding performance. The standard of competition this year was incredibly high, with every finalist demonstrating exceptional talent, professionalism and passion for the industry.

“National Seafood Chef of the Year continues to provide a platform for the next generation of chefs to develop their skills, build confidence and gain valuable experience in a competitive environment. It has been fantastic to see so much creativity and innovation on display throughout this year's competition."

National Seafood Chef of the Year was established by the Grimsby Institute in 1997 and has helped launch the careers of hundreds of aspiring chefs over the past three decades. Many former competitors have gone on to enjoy successful careers across the hospitality, seafood and food production sectors.