Chapters: Meet the Michelin Green Star Restaurant Behind the Cover of Issue 32
An Interview with Chapters’ Charmaine McHugo
In the heart of the Welsh town Hay-on-Wye, you’ll find Chapters, the Michelin Green Star restaurant from Charmaine and Mark McHugo.
Highlighting the best the area has to offer with menus that showcase seasonal, locally-sourced, and often home grown produce, their food was a natural fit for a theme of “Pasture, Passion, Plate”.
We spoke with Charmaine about their work at Chapters. Read on to discover the story behind the cover of Worldchefs Magazine Issue 32.
How would you describe your food philosophy at Chapters, and how has it evolved over time?
Our philosophy has always been about using ingredients that are in season, so they are at their peak in flavor and wherever possible to support local producers. Over time our relationships with other businesses has grown and we work together closely to create the end result.
Charmaine and Mark at their restaurant, Chapters in Hay-on-Wye, Wales.
Creating a sustainable restaurant is not easy but it is very rewarding. Our view is that we shouldn’t negatively impact anything, whether this is people, planet, or our community.
Charmaine McHugo
As a Michelin Green Star restaurant — one of only four restaurants in Wales to be awarded this accolade —how do you interpret the responsibility that comes with that recognition, and what does “sustainability” mean to you beyond the criteria itself?
We take the responsibility really seriously. There are guests who visit us becausewe have the accolade, and we fully respect the trust and belief that they have in us and the work that we do.
Creating a sustainable restaurant is not easy but it is very rewarding. Our view is that we shouldn’t negatively impact anything, whether this is people, planet, or our community.
Your restaurant is deeply rooted in place. We love to see your supplier shout outs, too. Can you share some stories of how you work with local producers to inform your seasonally-led menu development?
We have our core list of suppliers that we use year round. Many of our hyper-local drinks suppliers are based right in Hay-on-Wye. We have gotten to know them and their families really well over the years. For example, the person that supplies us with beer is also the person that looks after our cats when we go on holiday.
Having a restaurant in Hay means getting involved in the community, getting to know the people that also live and work there.
What is one dish that expresses your approach to cooking? Can you share the story behind it from ingredient to plate?
A garden herb crème fraîche.
This is simple dish, full of flavor. We make a herb purée with numerous soft herbs and plants from the garden — chive, verbena, burnet, kale, and purple sprouting leaf. This is then whipped with crème fraîche from five miles down the road and set in metal rings. The herb crème fraîche is then topped with the same soft herbs dressed in a chive vinaigrette, pickled onions, linseed crackers, and cured egg yolk.
You have an incredible regenerative restaurant garden just 8 miles from the kitchen. Can you share some of the planning behind planting local and biodiverse ingredients?
Yes, there is a nice mix of planting things that Mark has previously worked with — items that are safe and we know we will have a use for, such as beetroot and kale, and then adding in some new curve balls for him to play around with.
We grow a variety of produce and always encourage ingredients that have dual purpose, so flowers that will increase the pollinators (bugs, bees, and flies) to the garden but also look pretty and are edible, such as Calendula and Borage — in particular white borage which is just fantastic on salads and also self seeds, so we don’t have to grow it year on year, as it does it for us.
How does this process impact your day-to-day choices in the kitchen?
It adds variety and flavor, but also it means that the kitchen team are always learning and have new products to play around with.
Do you have any favorite ingredients to grow and/or source at the moment? We’d love to hear about one that you’ve worked with for a while, and perhaps another that you’ve discovered more recently.
We focus our growing on vegetables that give you a high yield for the space, so beans, peas, and kale rather than cauliflower and large cabbages. Although, I will say my personal favorite is purple sprouting broccoli, as it is the first veggie in the spring that we harvest and is such a refreshing change to the winter vegetables.
Something new for us was chicory — a root very similar looking to a parsnip, but when roasted and ground taste like coffee. We have used this in our tiramisu dessert, much to the delight of our guests.
You use organic heritage seeds from Welsh suppliers, and have mentioned growing perennials. Why is this important to you, and what would you say chefs should know about the flavor potential of perennials?
Using perennials is less for the chefs and more for the soil. No dig gardening is all about soil health — the less we can disturb the soil the better, and as you leave perennials in the ground to do their thing year on year, this is ideal. We love our herb patch, the roses, the fruit bushes, and our perennial kale. We also class Jerusalem artichokes as a perennial, but they do require a bit of digging.
What is one piece of advice you would give chefs looking to learn more about sustainable gastronomy?
Keep reading and talking to other chefs and people in the industry that are doing the same things. You have to keep learning as techniques and theories change and develop. It’s easy to get stuck in a rut or think you know how to do it, but there is always something new going on and we can only improve…. Good luck!
About Charmaine and Chapters in Hay-on-Wye
Charmaine is the co-owner of Chapters in Hay-on-Wye, which she runs with her husband Mark.
The 41st biennial Worldchefs Congress & Expo 2026 will arrive in Wales from May 16-19.
Paris, France | 4 May 2026 – This month, the biggest global event for chefs lands in the UK for the first time in its 98-year history. The World Association of Chefs’ Societies (Worldchefs), the largest international membership organization in the food and beverage industry, is set to host its biennial Congress & Expo networking and learning event in Newport, Wales, from 16-19 May.
Recognized as the Most Influential Culinary Profession Development Organization in 2025, Worldchefs is a global authority and opinion leader on food. The 41st Worldchefs Congress & Expo this May, themed ‘Pasture, Passion, Plate’, is expected to attract up to 800 attendees to Wales. Delegates will have a chance to network with the world’s top chefs, hear a stellar line-up of speakers including world-renowned chef Marco Pierre White, watch talented competitors in the Global Chefs Challenge Finals, and visit a wide range of exhibits in the Expo village.
Arwyn Watkins, OBE
This is a golden opportunity to engage face to face with some of the most influential chefs from around the globe.
Culinary Association of Wales (CAW) President Arwyn Watkins, OBE
A Landmark Moment for Worldchefs Congress
The 2026 Worldchefs Congress & Expo is the first in the event’s 98-year history to be held in any part of the United Kingdom, hosted in partnership with the Culinary Association of Wales (CAW).
“This is a golden opportunity to engage face to face with some of the most influential chefs from around the globe”, says Culinary Association of Wales (CAW) President Arwyn Watkins, OBE. “Nearly 800 attendees from around the globe will be in attendance, with 60% identified as buyers and influencers within their own country. Delegates will hear insights from experts, have a chance to take part in immersive workshops to spark new ideas for their business or career, and expand their network at official events with the largest culinary body worldwide.”
2026 Program Highlights
Worldchefs Congress & Expo is designed to bring together chefs, educators, and hospitality professionals from nearly 100 countries for three days of learning, networking, and global culinary exchange. This year’s theme, ‘Pasture, Passion, Plate,’ celebrates the journey of food from its origins to the final dish and how it connects us all—from farm to fork, across borders and cultures.
The program, a collaborative effort between Worldchefs, CAW and event partners, delivers on this theme through keynote speakers— including Michelin-starred Marco Pierre White, Tom Phillips and Sian Wyn Owen—networking events, the Global Chefs Challenge Finals, and an international trade exhibition.
In addition to a lineup of engaging speaker presentations, the program also features culinary demos from guests including One Michelin-starred Hywel Jones, Dilmah Tea, pastry chef Pierre Abi Hayla, and sustainability expert Colin Wheeler-James.
Sustainability is a central theme throughout the program, with dedicated sessions focused on protecting the planet and supporting the people behind the industry. Attendees will discover the latest about sustainability-driven Worldchefs programs, including Feed the Planet initiatives and the EU co-funded project FoodChoices4LIFE, with opportunities to learn more and get involved.
The program will also offer exclusive, tailor-made programming for young chefs and educators.
Andy Cuthbert
The Congress program is packed with information on a wide variety of topics. Some of the most prominent chefs to have graced the stoves of Wales and England will be there to share their journeys and insights.
Opening Ceremony – Featuring Worldchefs representatives, Arwyn Watkins, the First Minister of Wales, UN representative Kazuki Kitaoka, and the Azerbaijan Tourism Board
Culinary Demonstration by Hywel Jones, Executive Chef/Director of Food & Beverage of One Michelin-starred Lucknam Park
A Pastry Journey Built on Discipline, Passion & People by Eric Lanlard, Chef Owner of Cake-Boy ltd
Running A World-Famous Restaurant With A Menu That Changes Twice A Day by Sian Wyn Owen, Executive Head Chef of One Michelin-starred The River Café
Day 2
From Newport to the Bocuse d’Or Stage by Tom Phillips, Executive Chef of Two Michelin-starred Story
Worldchefs Educators’ Forum – Redesigning the Culinary Curriculum: What Must Change by 2030? – A panel on what must change in culinary curriculum and how top educators are rethinking training for the next generation of chefs
The Making of a Culinary Icon by Marco Pierre White, Chef, Restaurateur & Television Personality and the first British chef – youngest ever – to achieve three Michelin stars
DAY 3
Menu 2050 – A panel on the menus of the future and how industry can adapt in the wake of climate change
Burnout Isn’t a Badge of Honour: Rewriting Hospitality’s Culture by Kris Hall, Founder & CEO of The Burnt Chef Project
Cooking Up the Future: What’s in Store for the Next Gen – A panel discussion to explore what lies ahead for young chefs, with insights from talent experts and global voices on how to support the next generation
FoodChoices4Life: A new opportunity to connect, act, and inspire – A panel discussion about the FoodChoices4LIFE initiative and how you can get involved to inspire healthier, more sustainable food choices
Day 4
Worldchefs Committee Updates and membership voting
Introduction of Worldchefs’ collaboration with World Central Kitchen
Worldchefs Congress Paris 2028 – Handing over the Bell – Wales will be handing over the Congress bell to France, who will host the 2028 centenary event in Paris, where Worldchefs was formed in 1928 by Auguste Escoffier and other European chefs
Gala Dinner and announcement of Global Chefs Challenge Finals results
“The programming of the Congress is packed with information on a wide variety of topics. Some of the most prominent chefs to have graced the stoves of Wales and England will be there to share their journeys and insights,” says Andy Cuthbert, President of Worldchefs. “We also have our sustainability programming, and inputs about the pressures and concerns we all have for our people, which will also be explored through our collaborative partner, the UK-based Burnt Chef Project. The Bill Gallagher Young Chefs Forum will be running once again, and this is a fantastic opportunity for our member association’s young chefs to meet and collaborate with their peers, and to meet senior members, leadership, and potential future employers.”
For Chefs at Every Career Stage
As part of Worldchefs’ mission to empower the next generation of industry leaders, the 2026 Congress program was thoughtfully created to provide transformative experiences for chefs at all stages of their careers, with special opportunities for young chefs.
During the May 2026 event, the Worldchefs Global Development of Young Chefs Committee will unveil a new Young Chef mentorship toolkit, developed to provide structured guidance to culinary associations so that they can better resource young chefs globally.
Bill Gallagher Young Chefs Forum
The Bill Gallagher Young Chefs Forum, powered by Nestlé Professional for the 6th consecutive edition, provides exclusive sessions for young chefs. Youth delegates will have full access to the Congress & Expo programming, as well as tailored sessions and excursions, including a trip to Newport Market, a foraging outing, and an exclusive dinner at Tiny Rebel.
Face-to-face sessions with some of the event’s key headliners will be available only for youth delegates, providing young chefs with remarkable access to leading voices to help shape their careers. Michelin-starred chefs including Marco Pierre White, Tom Phillips, and Sian Wyn Owen, are part of the unique Young Chefs Forum program.
Young chefs in face-to-face session during Worldchefs Congress 2024.
“I’ve been lucky enough to go to Worldchefs Congress two times… and they were two of the most incredible experiences that I’ve had. Being able to meet other young chefs from different countries and nationalities with the same common goal of learning—it’s such a fun experience.”
– Angelica Iuliano, Worldchefs Young Chefs Ambassador Mentor
SESSIONS to unite global movements
The Bill Gallagher Young Chefs Forum is one of the ways in which Worldchefs Congress & Expo 2026 builds upon Worldchefs’ ongoing efforts to empower the next generation. This includes its collaboration on the World Food Forum’s Young Chefs Programme, launched in 2025, which engages young culinary professionals worldwide to inspire and guide other chefs to advocate for more sustainable and healthier consumption habits.
Through projects like this, Worldchefs has strengthened its collaboration with key international bodies including the Food and Agriculture Organization of the United Nations (FAO) and other global coalitions.
Reflecting these growing partnerships, Worldchefs Congress & Expo 2026 will mark the first time that United Nations leadership will be present, with Kazuki Kitaoka, Director for Youth & Women at FAO, addressing delegates and participating in the session Cooking Up the Future: What’s in Store for the Next Gen.
Further highlighting international collaboration, the session FoodChoices4Life: A new opportunity to connect, act, and inspire will also provide delegates with insights and ways to get involved in FoodChoices4LIFE, a new initiative co-funded by the European Commission that empowers citizens to accelerate climate action and behavioral change in food systems.
On the final day of the program, Worldchefs will also introduce its collaboration with World Central Kitchen, building upon the current efforts of World Chefs Without Borders to proactively position chefs to play a powerful role in disaster response across the globe.
A Platform for Learning
Knowledge-sharing and skill building are essential functions of Worldchefs Congress & Expo, with educational sessions allowing all delegates to engage with leading experts at presentations and masterclasses.
Specialized programming is also offered to culinary educators, including Worldchefs extensive global network of Education Partners.
“Worldchefs Congress is, at its core, an educational event. Every session is a chance to learn, either from some of the most respected leaders in our industry or from new and diverse voices bringing fresh perspectives in. It’s an opportunity for exchange between chefs from around the world, sharing ideas, experiences, and cultures. With our education partners also playing a key role, Congress becomes a truly global classroom and inspires, challenges, and helps move our profession forward. Nothing like breaking bread with all your friends from around the world! Don’t get left behind.”
– Charles M. Carroll CEC, AAC, Worldchefs Congress Committee Chairman
educators’ Forum
The Worldchefs Educators’ Forum is built for culinary educators and academic leaders to explore how culinary education must evolve to meet the realities of today’s industry, and tomorrow’s.
The forum’s 2026 theme, Redesigning the Culinary Curriculum: What Must Change by 2030?, brings together voices from across the association’s global network to ask the question: If we designed culinary schools’ curriculum from scratch today, what would it look like?
Attendees are invited to participate and contribute their diverse perspectives for a global dialogueon how educators, training institutions, and industry leaders can proactively shape curricula for the next generation of chefs.
The Forum, along with extensive programming geared towards education and future-proofing skills, is a key venue for conversation around the future of culinary education and career pathways during Worldchefs Congress & Expo.
4 Days of Conversation & Connection
Worldchefs Congress & Expo is a platform for chefs to expand their professional bonds with the most influential culinary body worldwide. Networking events run throughout the event, providing delegates with the chance to be a part of a global gathering of colleagues in a variety of settings.
With up to 800 attendees joining from nearly 100 countries, networking opportunities from receptions, breakout sessions and side events offer different ways for attendees to connect and exchange, including:
Arrival and pre-session networking sessions
Curated coffee breaks and daily lunches
One-on-One Meetings with Worldchefs Presidium (by RSVP)
Ice Breaker Reception on May 15
Welcome Reception on May 16
Worldchefs Gala Dinner on May 19, where the Global Chefs Challenge Finals results will be announced
Held every two years, the Worldchefs Congress provides for an unforgettable moment where cultures unite and industry professionals and enthusiasts exchange on what’s ahead, fostering a shared vision for the future of the industry.
In partnership with the Celtic Manor Resort, CAW is kicking off the Congress with the launch of the first ever Worldchefs Golf Tournament, which will take place ahead of the event on Thursday, May 14.
The Home Nations will also host a charity dinner on Sunday, May 17 at ICC Wales, with each country cooking a course on the four-course menu. The dinner will raise funds for The Burnt Chef Project and Hospitality Action, as well as highlight the profile of the four Worldchefs member organisations from the Home Nations.
Culinary Competition at Its Best: Global Chefs Challenge Finals
Competitor at the Global Chefs Challenge Regional Semi-Finals, 2025.
The Congress & Expo event also incorporates the 2026 Global Chefs Challenge Finals, where the world’s top chefs convene. Selected through regional competitions, qualifying teams go head-to-head at the Global Chefs Challenge Finals to show mastery in the culinary arts.
Competitors representing qualifying teams from across continents are met with a renowned panel of judges and four days of intense competition.
Following an extraordinary season of Worldchefs Regional Semi-Finals in the lead-up to the Congress & Expo, the Finals bring together top chefs from around the globe to compete across four categories: Global Chefs, Global Pastry Chefs, Global Vegan Chefs, and Global Young Chefs.
While Worldchefs awards gold, silver, and bronze in each category, a series of special partner awards will once again highlight outstanding achievements in sustainability, creativity, and ingredient excellence. This includes the Nestlé Professional Green Spatula Award, inaugurated in 2024, as well as other partner awards celebrating technical expertise, innovation, and craftsmanship.
Trading Industry Insightsat a World-Class Expo
Alongside the Congress networking and education programming, the Expo spotlights the latest trends in HoReCa innovation.
Delegates can network with leading providers of professional industry solutions, sample products and learn about up-and-coming ingredients, innovative products, and industry trends, and gain a first-hand look at the future tools of the trade.
The Full Delegate Package offers comprehensive immersion and access to all Congress & Expo events, including lunches and a ticket to the Worldchefs Gala Dinner, as well as discounts on Eurostar fares.
The Limited Access Delegate tickets offer flexible access to selected days or key networking events for professionals unable to attend the full program. Day and social event passes are also available, offering customizable access.
Groups of 10 or more can also benefit from a 10% discount.
View all ticket types at worldchefscongress.org/register
Making the Most of the Biggest Chef Event of the Year
The 2026 Worldchefs Congress & Expo this month will be a global meeting point for industry leaders, offering world-class educational sessions, culinary competitions, and networking opportunities. The full program is available at www.worldchefscongress.org.
Ahead of the event, attendees can discover recommendations for restaurants, tourism activities, and more, from our Welsh chef members, as well as read why Wales is a world-class destination to host the Congress & Expo. Delegates can use this link to announce their attendance via social media and make the most of a key opportunity to network.
Don’t miss this opportunity to be part of a global gathering that shapes the future of food, plus all that Welsh hospitality has to offer. Tickets are still available at www.worldchefscongress.org/register.
The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds.
This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
Thank you to Nestlé Professional, Electrolux Food Foundation, and the Azerbaijan Tourism Board, along with all of our valued sponsors, for making the Worldchefs Congress & Expo 2026 possible.
And thank you to our Global Chefs Challenge Finals sponsors:
Culinary Association of Wales Awards Evening and Gala Dinner at the ICC Wales.
Picture by Phil Blagg Photography.
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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.
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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.
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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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