A YOUNG chef who has only just finished his training is well on the way to success -after walking straight into a job at one of the world's most renowned restaurants.

Pastry chef Richard Phillips has been offered a job that is the icing on the cake for his future -at the eaterie run by Raymond Blanc.

The 20-year-old has only just completed his NVQ level three in patisserie and confectionery at Darlington College.

Next month, he will start work at Le Manoir aux Quat'Saisons, in Oxfordshire, which has two Michelin stars and five AA rosettes. Rooms at the hotel can cost up to £1,340 for bed and breakfast.

The restaurant's already high profile has recently been boosted by the BBC2 television programme The Restaurant, hosted by its owner, Raymond Blanc.

Mr Phillips, of Northallerton, North Yorkshire, wrote to the executive chef telling him about his college course and asking for any kind of position or work experience.

He said: "I was really lucky because they invited me down for a trial and interview, and it turned into the best experience of my life.

"The first day there and Raymond Blanc returned from his holidays. He was very nice, cheerful and welcoming."

Mr Phillips was offered the position of second commis chef in the patisserie kitchen, and he will start work on October 8.

He said: "I am just so excited and cannot wait to get started.

"I have always loved cooking. My grandma was showing me a family album the other day and there I was aged about one with a knife and some mushrooms."

His Darlington College tutor, Donna Joyce, said she was thrilled.

She said: "It is absolutely amazing and we are so proud of him."

The college helped him secure an apprenticeship at the Swinton Park Hotel, near Masham, in North Yorkshire, where he honed his skills during his studies.

Ms Joyce said: "He has worked really hard at college as well, and this is his reward.

"In this industry, you only get out what you put in, and he has definitely put a lot in."