On the Road to Wales: The Worldchefs team gets a taste of Welsh hospitality

Last week the Worldchefs team headed to Wales for a site visit, with just three months before the anticipated 41st Worldchefs Congress & Expo event comes to Newport from 16-19 May.

With the Culinary Association of Wales (CAW), led by its President Arwyn Watkins OBE, preparing to welcome the global chef community to Newport in May 2026, the countdown to the 41st Worldchefs Congress & Expo is well underway.

And what’s better than one trip to Wales in 2026? Two. Last week, Worldchefs’ Ragnar Fridriksson, Connie Lau and Linh To visited Newport, Wales for a preview of Welsh hospitality ahead of the event.

After a full agenda of meetings with partners, delicious meals, and a glimpse of the destinations for delegates to explore around South Wales, we caught up with the Congress planning team for their highlights from the road to Wales.

Planning for ‘Pasture, Passion, Plate’

The 41st Worldchefs Congress & Expo, taking place from 16 to 19 May 2026 in Newport, Wales, is 98 years in the making and designed to address the opportunities and challenges of today. This edition’s theme, ‘Pasture, Passion, Plate,’ celebrates the journey of food from its origins to the final dish and highlights how food connects us all–from farm to fork, across borders and cultures, and a shared future. 

Celebrating sustainability, craftsmanship, and the love of cooking:

• Pasture represents the land, the source of our ingredients, and the commitment to sustainable agriculture. Wales’ lush landscapes and thriving farming traditions provide some of the world’s finest produce—from grass-fed lamb to artisan cheeses and fresh seafood.
• Passion is the driving force behind every great chef, farmer, and food producer, fueling innovation while honoring tradition.
• Plate is the final destination, where ingredients and creativity come together to tell a story of culture, history, and sustainability.

Coming together to bring this theme to life, Worldchefs met with collaborators on the ground in Newport, including the Culinary Association of Wales (CAW), the International Convention Centre Wales (ICC Wales), Food&Drink Wales, the Celtics Collection, Visit Wales, the Newport City Council and MICEConcierge.

The site visit highlighted Newport’s world-class infrastructure, vibrant food culture, and shared commitment to delivering a memorable international congress for Worldchefs’ 41st Congress & Expo event.

“The site visit to Wales confirmed why it will be a great host destination for Worldchefs Congress 2026,” said Ragnar Fridriksson, Managing Director at Worldchefs. “We appreciated the enthusiasm of the local partners and the quality of the facilities at ICC Wales.” Over the course of two days, meetings and site tours brought the collaborative energy between Worldchefs and its Welsh partners from the virtual to the real world, with a first-hand chance to preview the destination’s readiness to host a global culinary event of this scale. 

“It was a productive and inspiring two days of meetings. We were warmly welcomed by CAW, ICC Wales, and the local government,” said Linh To, Program and Event Manager at Worldchefs. “The visit reinforced our confidence in the success of Worldchefs 2026 in Newport, Wales, with consistent support from all partners.” 

With this momentum and spirited partner support leading up to the May event, anticipation is building in Newport, with an exciting Congress program and rich destination experiences on offer to delegates from around the world. “The level of support is very strong, and we’re looking forward to welcoming our global network to Wales this May,” shared Connie Lau, Director of Operations and Projects at Worldchefs. “We explored the venues and met with key partners, including local government bodies like Visit Wales and Food & Drink Wales, and local suppliers like ICC Wales and The Celtic Collection, to align on how to maximize the collaboration of this flagship event.”

Visiting Wales, we were able to truly envision how Worldchefs Congress & Expo 2026 will come to life.

Connie Lau, Director of Operations and Projects at Worldchefs

Seeing Stars: A Michelin-Led Line Up

The planning team for Worldchefs Congress & Expo 2026 has created a renowned lineup of speakers, ensuring that delegates learn from cross-industry leaders about emerging trends set to shape the world of hospitality. With six Michelin stars between them, here are just three of the trailblazers sharing their ideas at Congress 2026.

Marco Pierre White

Marco Pierre White is a renowned chef, restaurateur and TV personality. A leading figure in the UK restaurant scene for over 25 years, he has been influential in the culinary careers of many including Gordon Ramsay and Heston Blumenthal.

At Worldchefs Congress & Expo 2026, hear Marco Pierre White reflect on the importance of provenance, traceability, and respect for ingredients from their origins to the final dish, speaking to our Congress theme of ‘Pasture, Passion, Plate.’

Tom Phillips

Originally from Newport, Wales, Tom Phillips is Executive Chef of the Michelin-starred Restaurant Story.

In 2019, he joined Team UK at the prestigious Bocuse d’Or competition, becoming the youngest-ever competitor. Tom returned to the Bocuse d’Or arena in 2025.

At Worldchefs Congress & Expo 2026, Tom will share his personal journey from growing up in Wales to competing on the international stage, explaining the impact of competitions in his session “From Newport to the Bocuse d’Or Stage.”

Sian Wyn Owen

Sian Wyn Owen is the Executive Head Chef of The River Cafe, one of London’s most iconic Michelin-starred Italian restaurants.

Outside of the kitchen, Sian is a proud and passionate advocate for sustainability, ethical sourcing, and food education.

At Worldchefs Congress & Expo 2026, join Sian and learn more about The River Cafe in her session, “Running a World-Famous Restaurant with a Menu That Changes Twice a Day.”

You can find their complete bios and the full line up of speakers at www.worldchefscongress.org/speakers.

A Taste of Wales’ Culinary Culture

This year’s host city, Newport, is a city and county borough in Wales, situated on the River Usk close to its confluence with the Severn Estuary, 12 miles northeast of Cardiff. With its rich culinary heritage and warm hospitality, it’s a place to explore timeless traditions and innovative cuisine.

Top chefs in Newport and around Wales shared some of their favorite restaurants with us. Here’s a shortlist of where to go for a taste of Wale’s culinary culture.

We enjoyed getting a small taste of the culinary culture that delegates will soon experience during the event.

Ragnar Fridriksson, Managing Director at Worldchefs

Hwyl: Fully Experiencing Wales

Besides rubbing shoulders with Michelin-starred chefs and eating at world class restaurants, Wales offers countless ways to live each moment there to the fullest. So much so that they’ve got their own word for it.

The word hwyl, pronounced ‘hoo-eel’, is uniquely Welsh. It means a deep state of joy from being present in the moment. Achieving hwyl can come from the adrenaline rush of a cold plunge, in a busy pub with friends or looking out at Roman ruins.

When you come for Worldchefs Congress 2026, you’ll experience hywl for yourself. Whether you’re looking for Michelin-stars or stargazing, Wales has you covered. Check out some ideas to add to your itinerary to make the most of your moment in Wales.

We look forward to returning to fully experience the natural beauty and gastronomic scene of Wales.

Linh To, Program and Event Manager at Worldchefs

A Warm Welsh Welcome Awaits

The Welsh are ready for you. “I want to invite you all to join us and be here with us to experience our fantastic Welsh hospitality,” said Peter Fuchs, Group Culinary Director at The Celtic Collection and ICC Wales.

We’re looking forward to meeting all of you in May 2026!

Peter Fuchs, Group Culinary Director at The Celtic Collection and ICC Wales

“We want to showcase what Wales has to offer; we want to give you a warm Welsh welcome,” said Arwyn Watkins OBE, President of the Culinary Association of Wales (CAW). “We’re very critical on ourselves about making sure that we create this real sense of place, so that you know that you’re in Wales and not just another conference venue in any part of the world.”

“We’ve got a hugely successful Welsh food and drink sector, and we want to make sure we tap into that. We want you all to leave knowing that you’ve experienced Wales.” You can hear more from Arwyn Watkins OBE on Episode 134 of World on a Plate, A Welsh Welcome: Bringing Worldchefs Congress 2026 to Wales. 

As the excitement continues to build, our teams in Paris and Wales are working tirelessly to ensure the Worldchefs Congress & Expo 2026 is an incredible and unforgettable event. Register now at the button below and secure your spot today.

Photo Credits and Captions

Cover image: The Worldchefs team meets on site with the ICC Wales and the Newport City Council to discuss the delegate and event experience for Worldchefs Congress & Expo in May 2026.

First image, left: Connie Lau and Ragnar Fridriksson meet with the Welsh government’s Jason Thomas, the Director of Visit Wales, Event Wales and Creative Wales, to discuss the legacy of Worldchefs Congress 2026 in Newport and long-term collaboration with Worldchefs.

First image, right: The Worldchefs team meets with the Newport City Council.