During an interview with a Craft Guild of Chefs reporter, Jonny described the feeling of winning. He said: “I was in complete disbelief, couldn't believe that I had done it! Very emotional and overwhelmed. Happy that I had achieved it.”

Jonny created a starter of golden cross goats cheese agnolotti, Gravetye tomatoes and basil, Norwegian halibut shiitake and cauliflower for his main course and a dessert of choux bun, whipped Opalys ganache, honey poached quince.

When asked about his future plans, Jonny replied that eventually he would love to have his own restaurant but for now he was keen to continue to learn and work hard. His advice to those taking part of the next Young National Chef of the Year competition was to “just go for it. Give it your everything and you will learn so much.”

During the interview Jonny mentioned in the future he would like to work with chefs including Thomas Keller, Brett Graham and Adam Byatt as they ‘inspire’ him on a daily basis.

When asked about his favourite dish to cook, Jonny said: ”Tough question, but I’d probably say something like turbot cooked on the bone with a delicious beurre blanc with loads of caviar. Simple but so tasty.”