February 2018, Wales:
Culinary Association of Wales
More than 350 chefs from across
Wales and England will be competing at the Welsh International Culinary
Championships in North Wales next week.
Gr?p Llandrillo Menai’s, Rhos-on-Sea campus welcomes the annual four-day event,
which sees all the nation’s culinary competitions brought together in one venue
for the first time.
In addition to the National and
Junior Chef of Wales finals and the Battle for the Dragon contest, there will
be the culinary finals of Skills Competition Wales and the Major International
The Junior Chef of Wales final and
Skills Competition Wales culinary finals get the WICC underway on Monday
afternoon. Seeking to become Wales’ top junior chef are finalists: Harry
Paynter-Roberts, 20, Manchester House Restaurant, Manchester; Arron Tye, 22,
Carden Park Hotel, Chester; Oliver Thompson, 19, The Bull, Beaumaris; Luke
Jordan, 20, who works at Slaughters Manor House, Cheltenham and Martin
Thomas, 21, Marine Parade, Cardiff.
Paynter-Roberts is looking to go one
better after being a finalist this year. The Junior Chef of Wales winner will automatically
qualify for the Craft Guild of Chefs’ Young National Chef of the Year contest
semi-final, receive a study tour with Koppert Cress and receive a set of
engraved knives from Friedr Dick.
The growing popularity of baking,
sugarcraft and cake decorating is reflected in the Cake Cymru show, which opens
on Tuesday, with entries expected from across Wales and England.
The Battle for the Dragon contest
begins on Wednesday, with the Junior Culinary Team Wales competing against
England’s junior team. Wales are first into the kitchen followed by England on
Thursday, with both teams challenged to prepare and cook a three-course meal
for 80 paying guests in three hours.
The Skills Competition Wales
culinary finals and the Major International Regional Competition run from
Monday to Wednesday alongside a wide range of WICC competitions for chefs and
front of house staff.
The event concludes on Thursday with
the prestigious National Chef of Wales final, which sees eight chefs compete in
morning and afternoon heats. They will be given three hours to prepare and cook
a three-course menu for four people using Welsh ingredients wherever possible.
The finalists are: Jake Mann, 26,
The Bull, Beaumaris; John Quill, 45, JQ Catering Services LTD, Barry; Dion
Jones, 30, Carden Park Hotel, Chester; Matthew Ramsdale, 25, The Chester
Grosvenor, Chester; Matthew Smith, 34, Hawkstone Park Hotel,
Weston-under-Redcastle, Shrewsbury; Wayne Bernard, 35, Pier 64, Penarth Marina,
Cardiff; Tom Westerland, 26, Lucknam Park Hotel, Colerne and Gavin Kellett, 33,
The Vine Tree, Llangattock, Crickhowell.
In addition to the coveted title,
the national chef winner will receive a study tour with Koppert Cress, £250
worth of Churchill products and an engraved set of knives made by Friedr Dick.
Winners of the showpiece
competitions will be announced at a presentation dinner at Llandudno Bay Hotel,
Llandudno on Thursday night, which will be attended by Lesley Griffiths,
Cabinet Secretary for Energy, Planning and Rural Affairs.
Organised by the Culinary
Association of Wales, then WICC’s main sponsor is Food and Drink Wales, the
Welsh Assembly Government’s department representing the food and drink
Other sponsors include Meat
Promotion Wales/Hybu Cig Cymru, Castell Howell, Major International, Harlech
Foods, H. N. Nuttall, Churchill, MCS Tech, Rollergrill, Koppertcress and Dick
Arwyn Watkins, Culinary Association
of Wales president, said: “The Welsh International Culinary Championships is
the perfect place for all the nation’s culinary competitions to come together
for the first time.
“I welcome the co-operation and
collaboration by the competitions’ organisers and it promises to be a fantastic
showcase for culinary and hospitality skills over four days at Coleg Llandrillo
Menai. I encourage members of the public to come along and see the talented
chefs and front of house staff in action.”
Harry Paynter-Robert looking to go
one better in the Junior Chef of Wales final next week.
Tom Westerland who will be competing
in the National Chef of Wales final.
For more information, please contact Arwyn Watkins, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.