A record nine chefs competed on the first day of the Welsh International Culinary Championships to be crowned National Chef of Wales.
The chefs from across Wales took part in the final, each cooking a three-course menu for 12 people featuring six Welsh GI products, yesterday (Monday).
The high quality final was held at the Welsh International Culinary Championships (WICC) hosted by the International Convention Centre Wales (ICC Wales), Newport and organised by the Culinary Association of Wales (CAW).
The chefs were challenged to cook a vegan starter followed by a main course using two different cuts of GI Welsh Lamb and a dessert featuring Denbigh plums, ice cream, chocolate and biscuit or tuille.
The finalists included Ryan Jones, head chef at the Principality Stadium, Cardiff, who is looking to win the coveted title for a second time, having previously been victorious in 2014.
Last year’s finalists Jamie Tully, executive chef Chartists 1770 at The Trewythen, Llanidloes; Wayne Barnard, junior sous chef at Benito Luis, Caerleon and Matthew Owen, head chef at The Celtic Manor, Newport, returned to compete again.
First time finalists were Angharad Rockall, head chef at Heronston Hotel and Spa, Bridgend; Joshua Morris, senior sous chef Palé Hall Hotel, Llandderfel, Bala; Rebekah Wright, sous chefs at The Celtic Manor/The Celtic Collection, Newport; Harry Paynter-Roberts, sous chef at Carden Park Hotel and Spa, Chester and William Richards, training officer with Cambrian Training from Pontyclun.
The winner, who will be announced at an awards dinner on Wednesday night, will have an opportunity to attend the Worldchefs Congress and Expo 2026, which is being hosted at ICC Wales. He or she will also win a set of engraved Friedr Dick competition knives and £250 of Churchill products.
The WICC reports record entries, with hundreds of chefs, butchers and front of house workers competing over three days at the biggest hospitality skills event Wales has ever seen.
