Johnathon Goodman, 20, was shortlisted with five other young chefs to put their skills to the test in front of an audience in the final of the prestigious competition in Cardiff on Wednesday.

Johnathon has worked in the hotel's restaurant, Berties, for a year and was selected by a judging panel for submitting a creative menu which had to be a three course dinner for four persons, using Welsh lamb, beef or pork and a selection of True Taste award winning products.

Before the competition the young chef told the Evening Leader he was quietly confident and believes he is quite good for his age.

"I am the youngest member in the brigade of six here at Berties. The other chefs were all behind me 100 per cent, head chef Phil Ashe was my mentor and came with me to Cardiff along with our sous chef," said Johnathon.

In the final the chefs had three hours to produce their three course meal for four, watched by an audience of cooking enthusiasts.

"There were three chefs from the north and three from south Wales in the final so a good balance, the past two competitions have been won by the north but this year the south got it," said WCA member Graham Tinsley who also chairs the panel.

"I said on the night to Johnathon that he produced the best dish of the night with his chocolate dessert but, unfortunately, when you add everything up it's the three dishes that are taken into account."

The competition is organised every two years by the Welsh Culinary Association (WCA) and is sponsored jointly by Welsh Assembly Government to promote the food and drink industry brand "True Taste", Hybu Cig Cymru/Meat Promotion Wales, the Applied Ability Awards and World Skills Wales.

Mr Tinsley said he believes if Jonathan experienced some more competition cooking and learnt to show off his skills better then he stands a very good chance of going back in two years and reaching gold standards.