Register Your Interest! Worldchefs Inaugural Golf Challenge – 14 May 2026, Celtic Manor Resort in Newport, Wales.
The Worldchefs Congress & Expo 2026 in Newport, Wales is now less than a year away! Our venue, the renowned Celtic Manor Resort, is one of the world’s leading resort hotels and conference destinations. In addition to its outstanding event facilities, Celtic Manor hosts three championship golf courses — all of which have hosted European Tour events, including the prestigious Ryder Cup in 2010.
As this will be the first time the Congress is held in such a unique and iconic location, it has been proposed that Worldchefs host its inaugural Worldchefs Golf Challenge. The event will take place on Thursday, 14 May 2026, on the renowned Montgomerie Course at Celtic Manor.
Open to all delegates, partners, spouses, and Congress sponsors, the competition will follow the Stableford format and begin with a ‘shotgun start’ at 1:30 PM.
The cost for the day is £95.00 per person, which includes Green Fees and Entry Fee, along with the following:
1. Play on the Roman Road/Montgomerie Course 2. Exclusive use of the course for up to 72 players, including:
Shotgun start on the Roman Road Golf Course
Complimentary electric golf buggies with GPS (1 buggy per 2 players)
Professional scorecard management via Golf Genius, handled by the Celtic Collection Golf Operations Team
Pre-game golf briefing by the Celtic Collection Golf Operations Team
Par 3 Challenge with the chance to win a free round of golf (managed by the Celtic Collection Golf Operations Team)
Nearest the Pin and Longest Drive challenges
Additional on-course competitions
Set-up of up to 9 on-course banners for sponsors (additional branding options available on request)
Flying of the Worldchefs flag at the Golf Club
Club hire is available at an additional cost of £50.00 per person.
To move forward with planning and finalize the day’s programme, we first need to gauge genuine interest in the event. Should enough delegates express interest, we will proceed with a contract agreement with Celtic Manor.
Upon confirmation of your booking, a non-refundable deposit will be required, with the remaining balance due by an agreed date.
To support our planning efforts, we kindly ask that you send an initial expression of interest by email as soon as possible, and no later than 1 September 2025.Please send an email directly to Neil Thomson to register your interest by clicking the button below.
Culinary Association of Wales Awards Evening and Gala Dinner at the ICC Wales.
Picture by Phil Blagg Photography.
PB008-2025
January 31, 2025 – Three chefs were selected at last week’s Welsh International Culinary Championships (WICC) to represent Wales in the Global Chefs Challenge finals next year.
The finals will be held at the Worldchefs Congress & Expo 2026 which will take place at the International Convention Centre Wales (ICC Wales) in Newport and hosted by the Culinary Association of Wales (CAW) – the first time this prestigious global event will have been held in the UK in its 98-year history.
As host, Wales gets free passes into the finals of four competitions. Representing the country in the Global Chefs Challenge is Sam Everton, lecturer at Coleg Ceredigion, Cardigan who works weekends at the Michelin accredited Yr Hen Printworks, Cardigan.
Sam won the National Chef of Wales final last week, having previously won the Junior Chef of Wales final in 2024 – the first chef to win back-to-back finals since Danny Burke’s achievement 25 years ago.
“It’s a big year ahead with a lot of planning and I’m excited to see what the future holds,” said Sam. “Hopefully, I can win a medal at the Global Chef Challenge finals on home soil next year.”
Flying the flag for Wales in the Global Young Chefs Challenge will be Calum Smith, who works for Independents by Sodexo at Shrewsbury School, Shrewsbury. Captain of the Junior Culinary Team Wales, Calum won the Junior Chef of Wales final last week.
“It’s a massive achievement to be the winner in my age bracket and in my craft,” he said after winning the Junior Chef of Wales title. “It will be a real honour to represent Wales at the Global Chefs Challenge finals.”
Wales’ representative in the Global Vegan Chefs Challenge is Ryan Jones, head chef at The Principality Stadium, Cardiff and National Chef of Wales winner in 2014. He won a closely contested Welsh Vegan Chef of the Year final at the WICC.
“It’s great to still be competing after 13 years and winning this competition is just as exciting as it was in 2014,” he said. “I love competing because it’s exciting and keeps you on your toes. I think it’s something that every chef should experience.”
Selected as the country’s Global Pastry Chef Challenge finalist is Andrew Minto, owner of Minto’s Patisserie, Cardiff who won Channel 4’s Bake Off: The Professionals in 2021.
Arwyn Watkins, OBE, CAW president, said: “We are delighted that the winners of the three showcase competitions at the WICC are enthusiastic about representing Wales at the Global Chefs Challenge finals here in Wales next year.
“They are three very talented and experienced chefs who have all competed internationally for Wales and I’m certain will represent their country with great passion and pride.
“I can’t wait to see them competing on home turf next May when the Global Chefs Challenge finals will be integral to the Worldchefs Congress & Expo 2026.”
Arwyn Watkins, OBE, Culinary Association of Wales president (second from left), with Welsh Vegan Chef of the Year winner Ryan Jones, National Chef of Wales winner Sam Everton and Junior Chef of Wales winner Calum Smith.
– END –
For more information, please contact Arwyn Watkins, OBE, on Tel: 07831 697494, Alison Collingridge, marketing manager, on Tel: 01938 555 893 or Duncan Foulkes, public relations consultant, on Tel: 01686 650818.
Welsh Culinary Association National Chef of Wales.
Picture by Phil Blagg Photography.
PB006-2025
Immediate: January 28, 2025
The successful Welsh International Culinary Championships (WICC) ended with a night of celebration and a preview of an exciting global event coming to Wales next year.
The WICC, organised by the Culinary Association of Wales (CAW), attracted around 150 talented chefs, front of house staff, apprentices and students from across Wales to showcase their skills over three days of competitions.
The International Convention Centre Wales (ICC Wales) in Newport became the hub for Welsh hospitality, butchery, food and drink as Castell Howell held a Welsh Food and Drink Show alongside the WICC for the first time.
Four coveted national titles were decided and a wide range of hospitality competitions, including Skills Competition Wales classes, were held.
CAW president Arwyn Watkins, OBE, shared videos linked to the Worldchefs Congress & Expo 2026, which is coming to ICC Wales in May next year. Around 800 delegates from around the globe are expected to attend the four-day event, which is being held in the UK for the first time in its 98-year history.
“Many of you here tonight will have no idea what is coming to Wales next year,” he told guests at the WICC Gala Dinner and Award Ceremony held at ICC Wales. “It’s important that you understand the exciting opportunities for Wales.
“This event will be critically important for Wales and its economy and will showcase our culture, heritage and food and drink products on the theme ‘Pasture, Passion, Plate’.
“Over the next 14 months, I shall be reaching out to people, businesses, organisations and governments to encourage them to engage with us to deliver this once in a generation event for Wales.”
He paid tribute to the late Ian Edwards, chief executive officer of Celtic Manor Resort and ICC Wales, Peter Fuchs, group culinary director of the Celtic Collection and ICC Wales and Danielle Bounds, ICC Wales sales director, for their wholehearted support in securing the Worldchefs Congress & Expo 2026, a journey that began in 2017.
One of the videos contained a message from CAW ambassador Katherine Jenkins, OBE, together with the congress anthem which she has gifted.
In another video message, Deputy First Minister for Wales, Huw Irranca-Davies congratulated all WICC participants and said Welsh food and drink products were among the world’s best.
He stressed that a strong food and drink industry was important to the Welsh economy and he thanked chefs for their enthusiasm and commitment to the hospitality sector. “We are a small country but with big ambitions,” he added.
Mr Watkins praised the contribution made to the WICC by judges. “These men are pillars of our industry and give their time for nothing to benefit the next generation,” he said.
He presented Worldchefs international and regional judges badges to Colin Gray, CAW vice president and WICC judging chairman and Gareth Johns, head chef at the Wynnstay Hotel, Machynlleth, respectively.
He also thanked staff from Cambrian Training Company for their work on the Skills Competition Wales classes and the WICC support team.
WICC award winners included Coleg y Cymoedd, college of the year. Mr Watkins praised the college for closing its hospitality department for three days during the event to bring 165 students to either compete in competitions or to tour Celtic Collection departments.
The hygiene award from Ecolab went to Jordan Howorth from Shrewsbury School, a National Chef of Wales bronze medallist.
Main award winners were: National Chef of Wales, Sam Everton, Coleg Ceredigion, Cardigan; Junior Chef of Wales, Calum Smith, Shrewsbury School; Welsh Vegan Chef of the Year, Ryan Jones, head chef at the Principality Stadium, Cardiff; Welsh Apprentice Butcher of the Year, Ollie Holden-Davies, Neil Powell Butchers, Hay-on-Wye; Riso Gallo UK and Ireland Young Risotto Chef of the Year Wales national heat, Harry Howell, Coleg Sir Gar, Carmarthen; Outstanding Achievement, Tiana West, Coleg y Cymoedd.
Sponsors of the WICC are Castell Howell, Cambrian Training Company, Roller Grill UK, MCS Technical Products, Capital Cuisine, Churchill, Cygnet Gin, Henley Bridge, Food and Drink Wales, Kentaur, City & Guilds UK, Essential Cuisine, Ecolab, Hybu Cig Cymru / Meat Promotion Wales, Terry’s Patisserie Ltd, Willo Game, Fresh & Tasty Microgreens, Radnor Hills, Robot Coupe and Friedr Dick GmbH & Co.
Culinary Association of Wales Awards Evening and Gala Dinner at the ICC Wales.
Picture by Phil Blagg Photography.
PB008-2025
Judges who supported the Welsh International Culinary Championship with Culinary Association of Wales president Arwyn Watkins, OBE.
Jordan Howorth receives the Ecolab hygiene award from Edward Wilkins, Ecolab’s district manager.
Culinary Association of Wales Awards Evening and Gala Dinner at the ICC Wales. Picture by Phil Blagg Photography. PB008-2025
Ends
For more information, please contact Arwyn Watkins, OBE, on Tel: 07831 697494, Alison Collingridge, marketing manager, on Tel: 01938 555 893 or Duncan Foulkes, public relations consultant, on Tel: 01686 650818.
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