The 29-year-old chef triumphed in the latest series of the BBC show having successfully taken both his fish course and his main course to the Great British Menu banquet, which this year celebrated '100 years of British broadcasting'.
Metzger’s fish course, entitled Be Careful What You Fish For, drew inspiration from Sherlock Holmes and featured brill served with a smoked beurre blanc, dulse, finger lime, chives, marinated grapes and sea vegetables.
His main course, First Impressions, was based on Pride And Prejudice and comprised of partridge, pommes de terre sarladaisies and poached pear.
Great British Menu judge Tom Kerridge said of Metzger's fish course: "This is one of the best dishes I have eaten, anywhere in the world, it is outstanding.
"I would travel through continents and countries to eat that dish again, it was absolutely stunning."
This year's Great British Menu final also featured Nathan Davies, chef-patron of the newly Michelin-starred SY23 in Aberystwyth, cooking the starter, which was inspired by the BBC TV show Merlin and consisted of braised lamb neck, fermented grains, miso onion purée, pickled shallots and beer broth; and Chris McClurg, chef de cuisine at Paul Ainsworth’s No 6 in Padstow, whose Derry Girls-inspired dessert featured a base of warm chocolate fondant on crisp nougatine, plump Oloroso-soaked raisins, sherry jelly, roasted vanilla ice cream and subtle drops of arabica coffee oil.
Sally Abé, executive chef of The Pem in Westminster, cooked the pre-starter and pre-dessert courses.