Andrew Tabberner from two AA Rosette Coast restaurant at Coppet Hall, Saundersfoot, has been named 'National Junior Chef of Wales 2015' at the bi-annual Welsh Culinary Association competition.

The event, which took place at Coleg Llandrillo in Rhos-on-Sea, saw Andrew take on three other finalists (split between North and South Wales) in devising a creative menu for a three-course dinner for four, which they were then asked to prepare and cook within three hours.

Tabberner's winning menu consisted of sea bass carpaccio with yoghurt and cauliflower pannacotta, a Welsh pork tasting plate with cider fondant potato, and a poached forced rhubarb with white chocolate and vanilla cheesecake.

The victory also earns him the opportunity to represent Wales at the Junior Forum in May 2016, to be held as part of the World Association of Chefs' Societies Congress in Athens, Greece.

Tabberner has been a member of the two AA Rosette restaurant since it first opened in 2014, relocating from La Bécasse in Shropshire to Coast in Pembrokeshire alongside head chef Will Holland.

Will, who acted as Tabberner's 'commis chef' during the competition, said: "I'm so happy for Andrew. It shows hard work, dedication and determination pay off. It was my job to mentor and encourage him. It was him that had to have the hunger to do it and get himself out of bed in the morning to practice. He's a fantastic young chef and he's got everything it takes to have a very successful career ahead of him."