The best junior chefs in the world, as judged by regional competitions, were faced with a three-course mystery box challenge, where the contestants were presented with a box of ingredients and had to devise a menu which they then cooked for the judges.
Mr Clarke's three courses were marinated Chilean sea bass for starters, followed by pan-roasted ribeye then molten chocolate fondant, all cooked and served within a challenging time limit and in a tense kitchen atmosphere.
"I've won awards before but this placing made me feel especially proud, because I was doing it without the instruction or guidance of a manager," the 22-year-old said.
"To finish this year in third place was fantastic."
Seventeen junior chefs participated in the world final, with chefs from Canada and Malaysia finished first and second respectively.
