A Punch chef has been crowned Tees Valley’s hottest talent as part of a regional newspaper award scheme.

Daniel Keen, chef and co-licensee of the Smiths Arms with mother Barbara, was voted chef of the year at the Tees Valley Evening Gazette Smile Awards ceremony.

Daniel, 31, said: “I’ve been a chef since I was 16 and to have my skills recognised in this way is incredibly rewarding, particularly having chosen to go down the pub route.”

The pair have been working together at the Carlton based pub for two years and recently oversaw a £50,000 refurbishment in the property as part of Punch’s ongoing investment programme.

Having trained at Middlesbrough Catering College, Daniel went straight into the kitchens and has spent time working in Leeds, Edinburgh and the Channel Islands.

His signature dish is fillet steak with horseradish mash, spinach, crispy pancetta, fried quail’s eggs and red wine sauce. All main meals are priced at £9.95 upwards, with a special week day three course menu for £12.95.

Judith Stout, business relationship manager at Punch, said: “Pubs are proving increasingly attractive for chefs and we’re witnessing a significant rise in the quality of the food offering across our estate.”