Bradford cooks have survived the heat of the kitchen to triumph on two television shows.

Edd Kimber, 25, of Thackley, has won BBC2’s Great British Bake Off, testing amateur bakers’ skills, while Indian restaurant Prashad is in the semi-final of Channel 4’s Ramsay’s Best Restaurants, after celebrity chef Gordon Ramsay described its food as “the best vegetarian cuisine I’ve ever had”.

In The Great British Bake Off, former Hanson School pupil Edd wowed the judges – renowned baking writer Mary Berry and expert baker Paul Hollywood – with his afternoon tea of scones, choux buns, tarts and home-made bread, served for 40 guests at Fulham Palace.

Edd has now left his job at Yorkshire Bank and plans to train as a dessert chef.

He has been offered training at Raymond Blanc’s two Michelin-star restaurant Le Manoir.

He revealed he had to take time out during the final after stabbing his hand on a scraper. “I almost fainted, I had to knead bread with one hand,” he said. “It wasn’t shown on the programme.”

Gordon Ramsay was full of praise for Prashad, a 26-seater restaurant in a converted launderette in Lidget Green, on his show. He told husband and wife Bobby and Minal Prashad: “You have blown open the whole competition. This is an amazing standard of vegetarian cuisine.”

They faced tough challenges – undercover diners, a coachload of 30 guests, including committed meat-eaters, and a showdown in Mr Ramsay’s three Michelin-starred London restaurant, cooking dishes for Indian cuisine experts.

Mr Ramsay is picking his favourite restaurant in eight culinary categories, from more than 12,000 nominations. The winners will compete for the overall title.

Prashad, the smallest restaurant in the competition, was up against The Brilliant, described as one of London’s biggest and best Indian restaurants, with 80 awards.

Mr Ramsay said Prashad was the first vegetarian restaurant he’d ever included in a competition. “There are more than 60 Indian restaurants in Bradford – this one is special,” he said.

“There’s great synergy between dining-room and kitchen, they support each other on every plate.”