Ellis Barrie, chef and co-owner of theMarram Grass restaurant in Anglesey, will cook the fish courseat a banquet celebrating 70 years of the NHS at St Bartholomew's Hospital in London, having beaten eight other finalists on BBC Two's competition Great British Menu.
The Acorn Award winner narrowly beat Tom Brown of Cornerstone, Hackney, and Tommy Heaney of Heaney's Cardiff to the accolade.
Judges Matthew Fort, Andi Oliver, Oliver Peyton and guest judge GP Dr Ronen Chatterjee were won over by Barrie's new fish dish ‘Bun in the Oven' comprising mackerel tartar with kohlrabi served alongside torched mackerel in a steamed bun.
The dish scored four 10s from the judges and was described by Matthew Fort as "a pure delight from beginning to end".
The finalists are: Ellis Barrie, Marram Grass on Anglesey (North West); Tom Brown, Cornerstone, London (South West); James Cochran, 1251, London (London and South East); Dan Fletcher, Fenchurch at the Sky Garden, London (North East); Chris Harrod, the Whitebrook, Monmouthshire (Wales); Tommy Heaney, Great House, Bridgend (Northern Ireland); Marianne Lumb, Marianne, London (Central region), Lorna McNee, Restaurant Andrew Fairlie, Perthshire (Scotland), Craig Sherrington, Virginia House, Cumbria (North West).