A chef from Portmeirion has made it to the prestigious National Chef of the Year semi-final.

Daniel Griffiths, a sous chef at Portmeirion hotel, has been selected by the Craft Guild of Chefs after changes were made to the entry process, allowing entrants to design menus, cook dishes and take photos during the coronavirus lockdown.

The chair of judges, Michelin-starred chef Paul Ainsworth, said: "This is my first year judging the first stage of NCOTY and many chefs were on the money in hitting the brief they were set.

"Seeing the huge variety of ways the entrants put their own interpretation on this task was inspiring and there are going to be some amazing dishes served up to us in September."

The semi-final will also have to be adapted, and Mr Ainsworth has tasked the competitors with creating a dish that sums them up in just a few bites. They will then create a short video showcasing that dish and answer four supplementary questions.

The chefs through to the semi-final found out when personalised Continental Chef Supplies jackets arrived at their homes or workplaces.

Following the semi-finals, 10 will be selected to compete in a cook-off at Le Cordon Bleu on Monday, 7 September. This will be filmed and played out as the winner is revealed live on Wednesday, 30 September.

Reflecting back on the last few months, vice-president of the Craft Guild of Chefs and organiser, David Mulcahy said: "Back in March, we had to make the difficult decision of whether to continue with the competition this year or postpone it.

"We spoke with our chair of judges, sponsors and other organisers and listened to the views of chefs who were contacting us via social media and email.

"There was a real appetite for the competition to continue as it gave chefs hope and positivity during such a challenging time. The level of entry we have received this year is incredible and whoever wins in these circumstances is going to be a truly special person."