Max will now go on to represent the UK and compete in the world finals of the competition in Budapest, Hungary, in October, as well as receiving expert training at various establishments within the Chaîne des Rôtisseurs network.

Max said: “I loved taking part in this competition alongside so many exceptional industry peers. It’s been an incredible learning curve so far and a true testament to how much time, effort and support The Belfry invests in its staff.

“It’s an incredible feeling to be recognised by the Chaîne des Rôtisseurs, and being given the opportunity to now represent the UK and The Belfry on the world stage is an unbelievable honour.

The national competition, which announced its winner at an awards dinner at The Savoy Hotel London on 10 May, saw each contestant given an identical ‘mystery box’ of ingredients from which they had to make a three-course menu for four people within four hours.

This year’s spread included seabass, beef brisket, striploin, asparagus, cauliflower, rhubarb, and dark chocolate.

Dishes were judged on taste, texture, presentation, balance and originality, with the contestants’ organisation and cleanliness in the kitchen also taken into consideration

Robert Bates, executive chef at The Belfry, said: “Max has been a real asset to our team since he joined The Belfry.

“We’re incredibly proud of the determination, ambition and hard work he has shown, not just throughout this competition, but from the day he began working at the resort. It is clear that he has a long and distinguished culinary career ahead of him.

“He is a rising star in the industry and we can’t wait to see where his talent takes him.”

Max began working at The Belfry in July 2023. In less than a year, he has become renowned amongst his colleagues for his methodical approach, organised nature and team spirit.

The Young Chef of the Year competition was first organized by the Chaîne des Rôtisseurs, a leading international gastronomic society, in Switzerland in 1977.

It is designed to support and promote future young chefs by giving them the opportunity to develop and demonstrate their skills.