Two young Llandudno chefs have made it through to the finals of the 2018 UK Young Seafood Chef of the Year competition.

Oliver Parry-Molly (20) and Dalton Weir (18), who both attend Coleg Llandrillo, won their regional heat last Friday to make it through to the final.

The pair work as a team to impress judges with their three-course seafood menu using sustainably sourced seafood.

The competition final is set to take place on June 15 at The Grimsby Institute, which organises the competition, where Oliver and Dalton will compete against eight other teams to win their share of the prizes.

Each team will again have to impress the judging panel of seafood professionals during the finale.

The panel includes Ben Bartlett (Master Craft Guild of Chefs), Franck Pontais (Chef author), Nikki Hawkins (Seafish), George McIvor (Master Chefs of Great Britain) and Galton Blackiston (owner of Michelin star restaurant, Morston Hall, in Norfolk).

Ms Hawkins, from competition sponsors Seafish, said: “The level of talent displayed at the competition this year has been outstanding. The UK Young Seafood Chef of the Year competition is designed to encourage young chefs to think about cooking with sustainable seafood, and to see the innovative ways they used seafood in their dishes was fantastic.

“The quality of skills and cooking techniques shown throughout the heats made it an extremely tough decision but we are excited to see what the finals will bring.”

The winning team will win a Robot Cook Professional Heating Food Processor from Robot Coupe, £500 each, a £1,000 voucher for Russum’s catering equipment for their college, the competition trophy, a seafood competition medal and prize certificates.

All winning recipes will also feature on the Seafood Week 2018 website.

The UK Young Seafood Chef of the Year Competition was founded in 1996.