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Claire Lara, 30, has been crowned the first ever female winner of Masterchef –The Professionals, it was announced today.

After four intense heat weeks, a daunting semi-final and an incredible final week, her title was awarded by the judges: legendary, double Michelin-starred chef Michel Roux Jr and food writer and ingredients expert Gregg Wallace.

Claire Lara said: "I'm just so so happy! I thought everyone was pretty good... so to walk away with the title is mind-blowing! I'm speechless."

Michel Roux Jr said: "We started off the competition looking for a talent and we have uncovered a diamond. The style of Claire's food, it's so elegant and delicate, yet has that depth of taste that diners want. She has that exceptional talent that will take her to stardom."

Gregg Wallace said: "Claire has unbelievable talent; an indication of what is possible if you devote yourself to the pursuit of perfection. This is a person who has lived nothing but food for the last 15 years with incredible results. She is a class act that girl, a class act."

Throughout the final week Claire beat off extremely tough competition from fellow finalists John Calton (29) and David Coulson (25), and had to fully demonstrate her creativity, skill and determination as the finalists undertook serious challenges that pushed them to their culinary limits.

These included: cooking the signature pastries belonging to the godfather of modern patisserie and the macaroon king, Pierre Hermes, and serving them to the man himself; travelling to Denmark and taking control of a lunch service at the incredible Noma and the chance to impress the number one chef in the world, Rene Redzepi; and preparing a Michelin-standard course each for over 30 world-renowned and critically acclaimed Michelin-starred chefs, inspectors and restaurateurs, at the glamorous Pearl in the heart of London.

The final task was to prepare a three-course meal for judges Michel Roux Jr and Gregg Wallace. Claire's winning menu consisted of a starter of crispy skinned sea trout, with balled apples, on apple purée; baby leek stems in a caper and cider beurre blanc; a main of roasted boneless pigeon on mashed potato, peas and pancetta, with quince jelly and a red wine sauce; and a dessert of raspberry and white chocolate millefeuille served with lemon thyme discs, topped with raspberries.

Claire, who grew up in a small town on the Wirral, near the beach in Merseyside, did not inherit her love of food from her parents.

"My dad is a postman, my mum a support worker. Mum and dad are definitely not foodies. When mum found oven chips there was no going back!"

It was after Claire left school when she joined a YTS in food and catering that her love affair began. Through the scheme she had the opportunity to spend time in Paris where she lived for five years, nurturing her passion and meeting her future husband Marc, also a chef.

"He was a romantic Frenchman and he won me over with his persistent romantic-ness! I brought him home as a little souvenir… and I married him! I really feel I've met the perfect guy."

Claire currently teaches catering at all levels to a range of students, part-time at Liverpool Community College, a job which she adores.

"My life is just cooking. This is definitely more than a job, it's a way of life, no doubt. It's a brilliant, brilliant job. I teach youngsters, we just give them a trade, give them an opportunity, give them options. I get a lot of satisfaction from passing on knowledge, I just really enjoy it.

"In terms of the programme the actual toughest test was cooking for the 30 Michelin-starred chefs and former Michelin inspectors and restaurateurs at Pearl. Although, having said that, cooking at Noma for Rene Redzepi's friends who were also Michelin chefs was really incredible. I can't choose! I think any chef would appreciate how intense both of these challenges were. They were once-in-a-lifetime tasks but also by far the hardest thing I have ever done in my life!"

Claire now lives in Birkenhead, Wirral, with her husband Marc, and they are expecting their first baby in November. She dreams of opening her own restaurant with Marc in the not-too-distant future.

BC