Kellett said: "I am so thrilled that I managed to win this great title twice in a row. This year the standard was so high and I believe it was a tough call for the judges, as we all tried each other's dishes in the kitchen, I feel any one of us could have won.

“I was extremely happy with my dishes, also that I was able to make a complete menu that was not only vegan but gluten-free to win this amazing competition.

“I would like to thank the Vegetarian Society and the Vegetarian Society Cookery School for giving me the opportunity to showcase my skills and for organising this highly successful event."

The four finalists produced a three-course meal within three hours at the live final. Gavin Kellett’s winning menu was:

• Waldorf salad - faux pickled apple, rapeseed mayonnaise, walnut crisp, celery, burnt apple purée, poached celeriac, pickled walnut and celeriac remoulade. Served under a glass cloche filled with apple wood smoke.
• Celebration of onion - quinoa and wild garlic stuffed onion, hazelnuts, roasted onion and tofu mousse, charred shallots, caramelised onion purée, burnt leek powder, clove, green onions and oak lichen.
• A Healthier Dessert - no bake chocolate brownie, lemon curd, banana and poppy seed cake, soya milk purée, raw cacao nibs, chocolate and green tea tuiles, organic matcha green tea ice cream and torched banana.

The other finalists were Ben Limb from Coffee and Kitchen in Cheshire; Danaliese Radley, a private chef; and John Walter, a chef at Lakeside Restaurant in Surrey.