Disley-Jones, a pupil at Pensby High School in Merseyside, beat more than 8,000 contestants to the title after winning over judges at the final at Westminster Kingsway College in London on Monday (14 March).
Her menu of chicken with sundried tomatoes and chorizo mousse, followed by a dessert of baked pear with raspberry sorbet, impressed judges who were chaired by Sodexo's David Mulcahy and included chefs such as Mark Sargeant and Cyrus Todiwala.
Disley-Jones, who wins an experience at Henley Regatta and £400 of vouchers for her school, said: "I entered FutureChef because I saw what past winners had achieved and I wanted the chance to do the same," she said. "It's amazing to have won and I feel FutureChef will give me lots of opportunities for employment".
The competition, open to pupils aged 12-16 at 723 schools across the UK, is designed to help young people learn about cooking and understand nutrition as well a provide an insight into a career in hospitality.
Twelve finalists cooked at the final following school heats and local and regional finals with second place awarded to 16-year-old Courtney McDowell from City of Glasgow College and third place awarded to 16-year-old Connor Duncan of Menie Estate Golf Academy in Aberdeenshire.
Springboard’s Dee Smith, regional director for London South-East, said: “It really is amazing to see the quality of work by young chefs improve year on year, the talent we see as a result of the Springboard FutureChef initiative is remarkable and Bethan is a true winner.”