East Devon chef Sam Lomas has made it through to the national finals of the BBC's 'Great British Menu' after impressing judges with his farm to plate ethos.

The competition, presented by Andi Oliver, sees chefs from across Britain compete to win one of their dishes a place on the menu at a grand banquet, this year marking 100 years of British broadcasting. 

Sam, aged 26, is a former apprentice at Hugh Fearnley-Whittingstall's River Cottage, near Axminster, and is currently head chef at Glebe House Devon, a restaurant and guest house based in Southleigh, near Colyton.

However, having grown up just outside Macclesfield, he is representing his home region of the North West in the competition.

He said that while it was an honour to represent his home region, it was Devon and the South West where he learned to cook and that provides a constant inspiration.

Taking on the competition theme of 100 years of British broadcasting, Sam impressed in the regional heats with a lamb starter inspired by the BBC drama 'Happy Valley'; a shipping forecast-theme fish dish; a breakfast-style main course called 'Wake Up With Wogan' inspired by broadcasting legend Terry Wogan; and a 'Bring Me Sunshine' honey custard tart inspired by comedy duo Morecambe and Wise.

After getting through the first round of cooking, judged by former 'Great British Menu' winner Lisa Goodwin Allen, Sam was given the opportunity to finesse his dishes.

He then presented to the judging panel of Michelin star chef Tom Kerridge, chef and restaurateur Nisha Katona, comedian and food podcast host Ed Gamble, and star of North West soap opera Coronation Street, Sue Cleaver.

At 26, he is one of the youngest chefs competing to reach the national finals.