Category: Member News

Ten Finalists Announced for Wales’ Top Culinary Competitions

Wales, 4th of February 2022 – Ten chefs will cook off in the finals of Wales’ two premier culinary competitions later this month, with fantastic prizes awaiting the winners.

The prestigious National and Junior Chef of the Wales contests, organised by the Culinary Association of Wales (CAW), will bring together talented Welsh chefs from across Wales and England in the quest of the two coveted dragon winners’ trophies.

The finals will be held at the Welsh International Culinary Championships (WICC), hosted by Grŵp Llandrillo Menai’s campus in Rhos-on-Sea from February 22-24.

Former Junior Chef of Wales winner Andrew Tabberner, chef owner of Gaerwen Arms, Gaerwen, Anglesey, will be looking to complete the double in the National Chef of the Wales final, which will be split over two days, February 22 and 23.

Tabberner joins Matthew Smith, sous chef at Chartists 1770 at The Trewythen Hotel, Llanidloes and Wayne Barnard, sous chef at Manor Parc Country Hotel and Restaurant, Thornhill, Cardiff, in the line-up as previous finalists.

They will be competing against Thomas Herbert, chef de partie at Lucknam Park Hotel & Spa, Chippenham and Robert Cave, senior sous chef at Rookery Hall, Worleston, Nantwich.

The five chefs will be given five hours to prepare and cook their own four course menu for 12 people, featuring mostly Welsh ingredients. A vegan starter will be followed by a fish dish, a main course using two different cuts of Welsh Lamb and a dessert featuring seasonal fruits, ice cream, chocolate and biscuit or tuille.

For the first time at the WICC, invited guests and sponsors will have a chance to taste the finalists’ dishes.

At stake in the final is £1,000 for the winner, £500 for the runner-up and £300 for third place. The winner will also receive a set of knives from Friedr Dick and £250 worth of Churchill products.

The Junior Chef of Wales finalists, on Thursday, February 24, are Katie Duffy, an apprentice at Stradey Park Hotel, Llanelli, Stephanie Grace Belcher, sous chef at Peterstone Court Hotel, Llanhamlach, Brecon,  Falon Bailie, apprentice chef de partie at Foyles of Glasbury, Glasbury, Dalton Cain Weir, head chef at Watson’s Bistro, Conwy and Cai Morris, chef de partie at The Bull, Beaumaris.

The junior chefs will be given three hours to prepare and cook a three course meal for four people, including mostly Welsh ingredients, a seafood starter or fish appetiser will be followed by a main course featuring one prime cut and one secondary cut of Welsh Beef and a seasonal dessert including chocolate and one hot element.

Apart from claiming the coveted Junior Chef of Wales title, the winner will have a chance of a lifetime to attend the Worldchefs Congress 2022 in Abu Dhabi from May 30 to June 2 with Culinary Association of Wales delegates.

The winner will also qualify for the semi-finals of the Young National Chef of the Year contest, organised by the Craft Guild of Chefs and receive support from the Junior Culinary Team Wales, a set of knives from Friedr Dick and £100 of products from Churchill.

Winners of both competitions will be announced at a the WICC Presentation Dinner to be held at the Imperial Hotel, Llandudno on the evening of February 24.

Arwyn Watkins, OBE, CAW president, said: “We are delighted with the number and calibre of entries for both showpiece competitions and look forward to the chefs showcasing their skills in the finals. 

“We are especially pleased to have two female chefs in the Junior Chef of Wales final, reflecting the gender balance in the industry.

“Following the immense challenges faced by the hospitality industry over the past two years, it will be great to welcome chefs back to the Welsh International Culinary Championships.” The WICC’s main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry. Other sponsors include Castel Howell, Churchill, Major International, Riso Gallo, Dick Knives, MCS Tech Products, Hybu Cig Cymru/ Meat Promotion Wales, Grŵp Llandrillo Menai, Cambrian Training Company, Roller Grill and Ecolab.

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For more information, please contact Arwyn Watkins, OBE, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.

Fantastic Prizes at Stake as Hunt to Find Best Chefs in Wales is Launched

Wales, 28 of December 2021 – Entries are now open for the prestigious National and Junior Chef of the Wales contests, which will be held at the Welsh International Culinary Championships (WICC) from February 22-24, 2022, at Grŵp Llandrillo Menai’s campus in Rhos-on-Sea.

At stake in the National Chef of the Wales final is £1,000 for the winner, £500 for the runner-up and £300 for third place. The winner will also receive a set of knives from Friedr Dick and £250 worth of Churchill products.

The Junior Chef of Wales winner will have a chance of a lifetime to attend the Worldchefs Congress 2022 in Abu Dhabi from May 30 to June 2 with CAW delegates.

He or she will also qualify for the semi-finals of the Young National Chef of the Year contest, organised by the Craft Guild of Chefs and receive support from the Junior Culinary Team Wales, a set of knives from Friedr Dick and £100 of products from Churchill.

Entries for both competitions must be received by January 31, 2022. Entry forms may be downloaded from the Culinary Association of Wales (CAW) website https://www.culinaryassociation.wales/competitions.

Organised by the CAW, the WICC’s main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry.

Other sponsors include Castel Howell, Churchill, Major International, Riso Gallo, Dick Knives, MCS Tech Products, Hybu Cig Cymru/ Meat Promotion Wales and Grŵp Llandrillo Menai.

To enter the National Chef of Wales contest, which will be held on February 22 and 23, chefs must be of Welsh descent or working or studying in Wales.

Finalists will be selected from the creative menus they submit for a four course meal for 12 people, featuring mostly Welsh ingredients. The starter must be vegan, the second course a fish of their own choice, the main course must use two different cuts of Welsh Lamb and the dessert must feature seasonal fruits, ice cream, chocolate and biscuit or tuille.

Chefs will be given five hours to prepare and cook their dishes. For the first time at the WICC, invited guests and sponsors will have a chance to taste the finalists’ dishes. Nine dishes from each finalist will be served to guests on both days of the final.

The Junior Chef of Wales competition, which will be held on February 24, is open to chefs aged from 16 to 23 on January 1, 2022, who must work or study within Wales.

Finalists will be selected from the menus they submit for a three course meal for four people, including mostly Welsh ingredients. They will be given three hours to prepare and cook a seafood starter or fish appetizer, a main course including one prime cut and one secondary cut of Welsh Beef and a seasonal dessert including chocolate and one hot element.

Winners of these two showpiece competitions will be announced at a presentation dinner at Grŵp Llandrillo Menai’s campus in Rhos-on-Sea on Thursday night, February 24.

Arwyn Watkins, OBE, CAW president, said: “The National and Junior Chef of Wales competitions provide the perfect platform for talented chefs to showcase their skills. 

“Looking through the list of previous winners highlights the quality that is needed to become the best in Wales. We are hoping to maintain these high standards and level of interest befitting the premier competitions for Welsh chefs.”

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For more information, please contact Arwyn Watkins, OBE, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.

Welsh Chefs’ Partnership with College Group Celebrates Decade of Success

Wales, 15 of December 2021 – A successful partnership between the Culinary Association of Wales and Grŵp Llandrillo Menai spanning a decade has been celebrated with the signing of a new agreement.

The agreement will see the Junior Culinary Team Wales, which flies the Welsh flag in competitions around the globe, continue to be based at the Grŵp’s campus in Rhos-on-Sea where team manager Michael Evans is a lecturer.

Under the agreement, Grŵp Llandrillo Menai provides a base, sponsorship and a coach for the junior team, which comprises talented chefs aged 23 years and under.

The partnership began in 2011 when the Junior Culinary Team Wales was re-formed for the Culinary Olympics in Germany the following year. 

The team has gone on to represent Wales in style, including achieving silver and bronze medals at the Culinary Olympics last year. Next up for the young chefs is the Villeroy & Boch Culinary World Cup in Luxembourg in November 2022.

The CAW’s link with Grŵp Llandrillo Menai dates to 2006, when it hosted the Welsh International Culinary Championships (WICC) for the first time. The three-day event, which attracts top chefs from across the UK and around the world, is now a firmly established fixture at the college and is due to be held from February 22-24. next year.

CAW president Arwyn Watkins, OBE, said: “We are delighted to renew our valued partnership with Grŵp Llandrillo Menai for another year and look forward to staging the Welsh International Culinary Championships 2022 there, after a two-year absence due to the pandemic.

“Chefs selected for the Junior Culinary Team Wales squad have an exciting year ahead as they prepare to compete at the Culinary World Cup in Luxembourg, one of the top two international competitions for chefs from around the globe.

“The junior team holds the key to the future and hopefully many of the young chefs will progress to the senior team to compete at the highest level on the world stage.”

David Owen, Assistant Principal of Grŵp Llandrillo Menai, said: “We are delighted to continue our support for the Junior Welsh National Culinary Team, which has been promoting and nurturing the nation’s young talent for nearly 20 years. 

“Members of the team, many of whom have been Grŵp Llandrillo Menai hospitality and catering students, have competed in a number of competitions across the globe, including the Culinary Olympics and Culinary World Cup. They have even served St Davids’ Day canapes at Number 10 Downing Street!

“The evolution of a talented junior team, managed by Michael Evans, is a positive step towards the future of culinary skills in Wales, not only showcasing their talents but also the best of Welsh produce.”

Any young chef interested in joining the Junior Culinary Team Wales is asked to contact office@culinaryassociation.wales

Feature photo: Culinary Association of Wales president Arwyn Watkins, OBE (left) with Grŵp Llandrillo Menai’s assistant principal David Owen and Junior Culinary Team Wales manager Michael Evans.

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For more information, please contact Arwyn Watkins, OBE, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.