Hosted in partnership between Japan’s ANA airline and the British Hospitality Association (BHA), the challenge set out to discover the UK’s best up-and-coming chefs.

Each of the seven finalists demonstrated creative and culinary finesse in their entries, capturing the attention of the judging panel, including Nobu’s Head Chef, Hideki Maeda, and well-known Japanese chef Yuki Gomi of Yuki’s Kitchen.

Ufi Ibrahim, chief executive of the British Hospitality Association, said: “We’re committed to nurturing and growing the best of British culinary talent. This competition is part of that commitment and offers a unique chance for up-and-coming chefs to expand their knowledge and skills in one of the world’s greatest culinary arts.

“The UK has a growing affinity for Japan and Japanese culture and we’re delighted to collaborate with ANA, whose award-winning catering team has established a reputation for some of the best in-flight dining around.”

The trip’s itinerary has been designed to educate and inspire the chefs by showcasing the best of Japan’s famous cuisine. The chefs will experience the unique production methods behind popular local delicacies, such as soy sauce.

They will also visit some of the world’s most-celebrated food markets, as well as renowned local restaurants in Tokyo, Osaka, Toba and Kyoto.

The winning Seven Samurai Chefs are:

· Craig Floate, Nottingham – Previously cheffing for the British sailing team, supporting the team throughout the London 2012 Olympic and Paralympic Games, he now works at Utoxetter Race Course and runs a private dining business.

· Spencer Metzger, London - Sous Chef at the celebrated Ritz Hotel in London, Spencer also hosts his own seasonal pop-up restaurant, ‘A Summer-Inspired Menu’, which has to date sold-out. He won The Royal Academy of Culinary Arts award for Young Chef of The Year 2014.

· Cheung-On Shum ‘Jason’, London – Jason holds previous experience with Marriott Hotels, winning their Europe-wide ‘Rising Star’ award. He’s now Chef de Partie at the popular OXO Tower in London where he has designed a number of popular dishes currently availble on their menu.

· Kelvin Tan, Ireland - Kelvin’s career is inspired by his time spent in his parents’ restaurant. He has worked at The Savoy and now holds a position at Dysart Petersham in Richmond, where dishes have an oriental theme.

· Hamza Aidouni, London - Experienced pastry chef Hamza Aidouni owned a boulangerie and patisserie in France before working in the pastry sections at Harrods, The Sanderson and St. Martins Lane. He is now Head Pastry Chef at Belgraves Hotel, Kensington, alongside TV chef, Sophie Michelle.

· Lizzy (Elizabeth) Stables, London - Lizzy is Head Chef at the award-winning Modern Pantry restaurant in Clerkenwell where she specialises in vegan dishes. With nearly 10 years of experiences  Lizzy has worked in a variety of restaurants including The Square, Alistair Little and Mishkin at Covent Garden.

· Piero Leone, London - Piero is Head Chef for Sauterelle at Royal Exchange. He has cheffed for high-profile events, such as The Pavarotti & Friends Charity Concert, where guests included Luciano Pavarotti and the Dalai Lama, to name a few.