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, and local collaborators 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.”
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.
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.
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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