Set over seven weeks, the 26-year-old chef beat an original pool of 48 for the title, impressing judges Marcus Wareing, Monica Galetti and Gregg Wallace throughout.

He said: “I’m absolutely buzzing, it feels like such a long time ago, but I’m really happy and excited.

“The goal was always to get to the final but to win is the cherry on the cake.

“I have thought about entering for a few years. I wanted to test myself and learn more about myself, and I wanted to do this for my family and make them proud.”

Following a number of culinary trials and cook-offs, Henry’s final competition meal comprised a scallop starter with cherry tomatoes wild strawberries and roast tomato dashi; pork loin and kimchi, soy and mirin-glazed pork belly main with cabbage, soy and kimchi puree and pear puree; and aerated mint white chocolate with a passionfruit gel, lemongrass and coconut ice-cream dessert.

He added: “I enjoyed the final cook-off the most – it can be hard when you’re a young chef and you’ve not yet developed your own style of food, but those dishes were the most ‘me’.”

Henry’s current employer Michelin-starred chef Sat Bains, whom he “loves working with” and praised as a “fantastic mentor,” commented: “The schedule for filming programmes like MasterChef: The Professionals can be gruelling, and Laurence has worked very hard to ensure that the show didn’t encroach on his job.

“I am sure it has been stressful for him but he has been committed to making sure that the trips to London for filming on his days off did not impact on his responsibilities – and that shows the mark of a true professional.

“He wanted to prove himself to his friends and family - he ran with it and smashed it.

“Laurence has shown determination and is proof that nothing is unachievable.

“We are delighted that a local boy, working at Restaurant Sat Bains, is flying the flag for Nottingham. We are very proud of him.”