Osborne received a visit from Arwyn Watkins, president of the Culinary Association of Wales, who presented the young chef with the trophy.
Due to Covid-19 the competition was altered as judges were sent to the chef’s workplace to observe them cook a three-course menu. The other two competing finalists were Thomas Martin from Baileys Arms, Mountain Ash and Oliver Thompson from Gaerwen Arms, Gaerwen, Anglesey.
Osborne’s winning menu:
- Starter: Stuffed roscoff onion, beetroot seatin with lentils, wild mushroom and Persian pistachio.
- Main course: Herb crust Welsh Lamb saddle, lamb neck pithivier, broccoli, pickled red cabbage, pomme puree and lamb jus.
- Dessert: Apple and cinnamon pressing, blackberry gel, honeycomb, crème pâtissier, oat crumble and yoghurt sorbet.
He said: “I was gobsmacked when told I had won. It means the world to me because it’s a really big competition and great to put on my CV. I want to go as far I can in my career.
“After gaining more experience, I would like to work in London and eventually buy my own restaurant. I love trying different things with my dishes and like to shock people.”
As part of the prize Osborne will enter the Craft Guild of Chefs Young National Chef of the Year competition at the semi-finals stage. Also he received a set of engraved Friedr Dick Knives and Churchill tableware worth £100.
Lead judge Danny Burke, added: "We watch the chefs from the moment they walk into the kitchen, how they set up and how they work under pressure.
“Harry worked very hard but was always in control of what he was doing, and he has an excellent mentor in head chef Ian Watson at The Quay Hotel and Spa.”