Seafish, the public body that supports the £10BN UK seafood industry, sponsors the competition, which challenges participants to produce a three-course menu using selected sustainable seafood.

Albert Hindson, 19, from Sedbergh, and Sebastian Bloor, 20, from Kendal, both studying at Kendal College, won with their menu of lemon sole and spiced cod. They also impressed the judges with an inspiring lobster orzo salad dish in the final’s invention test.

Hindson said: “Taking part in the competition has been incredible, and it’s still sinking in that we’ve won. It’s been great to have been able put everything we’ve learned in the classroom into action. We’ve also had the chance to meet and learn from other chefs from across the country.”

Bloor added: “The experience I’ve gained from the competition really helped develop me as a chef. Thank you to our lecturer Yannick Lequitte and all those back home for supporting us through it all.”

Along with prize certificates for their college, a competition trophy and medals, Hindson and Bloor received £500 each. They also received a £1,000 voucher to spend on Russums catering equipment for their college and a Robot-Coupe ‘Robot Cook’ food processor worth approximately £2,500. The chefs will also jet off to Holland on a Koppert Cress ‘Cressperience’ culinary trip as a further part of their prize.

Nikki Hawkins, trade events manager at Seafish, said: “The UK Young Seafood Chef of the Year competition encourages and supports the young chefs who are the future of a thriving seafood industry. It challenges them to consider the importance of sustainability in seafood, and gives them a potentially career-boosting platform to showcase their culinary flair.

“Every year we’re blown-away by what these young chefs bring to the kitchen, and this year was no different. My congratulations to all of those who took part.”

The chefs’ winning recipes will feature on the Seafood Week 2019 website. Seafood Week (October 4 – 11) encourages people to eat more fish and it showcases the variety, quality and health benefits of seafood.