Hughes, who works at Carden Park (Chester), outshone the three other finalists with his ‘scintillating’ three-course meal, featuring a Jerusalem artichoke and wild mushroom risotto; herb crusted loin of lamb with shoulder fritter, ratte mash, pickled onion and beer vinegar for main; and a rhubarb tart with vanilla cremeux, honey glass, yoghurt and honey sorbet dessert.

He said: “I am absolutely thrilled to have won, but I have to admit that I am shocked.

“I wasn’t expecting to win at all. The other three chefs are of a very good caliber, so the standard was high in the final.

“To have won is brilliant. It will take a while to sink in.”

As part of his prize, Hughes was awarded trips to both the Worldchefs Congress 2020, where he will be part of the Worldchefs Young Chefs Club, and a study tour to Netherlands with Koppert Cress

He will also be seeded through to the semi-finals of the Craft Guild of Chef’s Young National Chef of the Year 2020.

Last year’s runner-up, Oliver Thompson, came in second place once again, followed by Thomas Martin in third place and Daniel Britton in fourth.

The judging panel was made up of industry experts, including: Culinary Team Wales manager, Nick Davies; Junior Culinary Team Wales manager Michael Evans and coach, Danny Burk; and Colin Gray as chairman of the judges.