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.
National Chef of Wales finalists:
- Andrew Tabberner, chef owner of Gaerwen Arms, Gaerwen, Anglesey
- Matthew Smith, sous chef at Chartists 1770 at The Trewythen Hotel, Llanidloes
- Wayne Barnard, sous chef at Manor Parc Country Hotel and Restaurant, Thornhill, Cardiff
- Thomas Herbert, chef de partie at Lucknam Park Hotel & Spa, Chippenham
- 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.
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.
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.”
Junior Chef of Wales finalists:
- 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
- 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.
The winner will 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.