Author: Ceri

The waiting is over for anxious chefs as the finalists are today announced for the National and Junior Chef of Wales competitions, the country’s two most prestigious culinary competitions.

The National Chef of Wales final will contested by nine chefs, including three finalists from last year’s competition. Robert Cave, head chefs at Rookery Hall Hotel, Crewe, Matthew Smith, chef lecturer at Cheshire South & West College and Wayne Barnard, senior chef de partie at Holm House Hotel, Penarth, will again contest the final.

Up against them in a high quality contest will be Dan Andree, head chef at Beach House Restaurant, Oxwich, Swansea; Jamie Tully, executive chef at Chartist 1770 at The Trewythen, Llanidloes; Sophie Rowe, chef de partie at Gaerwen Arms, Gaerwen, Anglesey; Matthew Owen, head chef at the Celtic Collection, Newport; David Williams, head chef at Cwm Gwendraeth, Llanelli and Dalton Weir, sous chef at The Cottage Loaf, Llandudno.

Dalton is bidding to complete the double by winning the Junior and National Chef of Wales titles in successive years.

The Junior Chef of Wales final will be contested by four chefs, including two of last year’s finalists. Falon Bailie, junior sous chef at Foyles of Glasbury and Katie Duffy, second chef at Llanelly House, Llanelli, will be competing against Oliver Herrington, demi chef de partie at Celtic Manor Resort, Newport and Abigail Williams, a student at Coleg y Cymoedd’s Nantgarw Campus.

The finals of both competitions, organised by The Culinary Association of Wales (CAW), will be held at the Welsh International Culinary Championships (WICC) from February 21-23, 2023 at Grŵp Llandrillo Menai’s campus in Rhos-on-Sea.

The National Chef of Wales final will take place on February 21 and 22 and Junior Chef of Wales final will take place on February 23. The awards dinner will be held on the evening of February 23 at The Imperial Hotel, Llandudno.

At stake in the National Chef of the Wales final is £500 for the winner, £300 for the runner-up and £200 for third place. The winner will also receive a set of engraved knives from Friedr Dick and £250 worth of Churchill products.

In the final, chefs must cook their own creative menu for a three course dinner for 12 people within five hours, using a majority of Welsh ingredients. Their starter must be suitable for vegans, the main course must use two different cuts of PGI Welsh Lamb and the dessert must feature seasonal fruits, an ice cream, chocolate and biscuit or tuille.

Members of the public will have a chance to sample the dishes cooked by the finalists on February 21 and 22 by booking a limited number of tickets for £15 each at office@culinaryassociation.wales , but hurry to avoid disappointment.

The Junior Chef of Wales winner will have a chance of a lifetime to attend the Worldchefs Congress 2024 in Singapore with CAW delegates.

He or she will also 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 engraved knives from Friedr Dick and products worth £100 from Churchill.

The finalists will cook their own creative menu for a three-course dinner for four people within three hours, again using mostly Welsh ingredients. Their starter must be a seafood/fish appetiser, main course must use one prime cut and one secondary cut of PGI Welsh Beef and dessert must be seasonal, feature one hot element and include chocolate.

The WICC’s main sponsor is Food and Drink Wales, the Welsh Government’s department representing the food and drink industry. Other sponsors include Castel Howell, Churchill, Major International, Riso Gallo, Dick Knives, MCS Tech Products, Hybu Cig Cymru/ Meat Promotion Wales and Grŵp Llandrillo Menai.

Arwyn Watkins, OBE, CAW president, said: “We are delighted with the high calibre of entries in both competitions and can’t wait to see these talented chefs in action in the finalists.

“The finals provide a fantastic platform to showcase their skills in Wales’ premier competitions for chefs.”

Globetrotting Jamie Tully has been appointed executive chef at a popular Mid Wales training restaurant with rooms just days after its four star grading by Visit Wales.

Tully has joined Chartists 1770 at The Trewythen in Llanidloes where he is working closely with head chef Paul Fox and four other chefs, including three apprentices.

One of his first jobs was to devise a mouth-watering Christmas menu which features traditional turkey as well as seasonal game dishes influenced by his trademark international flavours.

Tully joins the restaurant with rooms from Teulu Restaurant at Caer Beris Manor Hotel, Builth Wells, where he had rave reviews for his food. The owners reluctantly closed the restaurant last month due to spiralling energy costs.

Chartists 1770 at The Trewythen, which has seven en-suite bedrooms and a 50-cover restaurant, is owned by Cambrian Training Company, Wales’ leading apprenticeship provider to the hospitality industry.

Aiming to establish itself as a food destination, the business is developing apprentices to become the next generation of chefs and front of house staff for the hospitality industry.

“My focus at Chartists 1770 is to cook great food using the best seasonal, Welsh ingredients to create a casual, gastro style dining experience,” said Tully, who is originally from Builth Wells. “Our new menu offers refined Christmas food with turkey and a selection of game – venison, duck and rabbit.

“Customers can expect the same international flavours that were so popular at Teulu Restaurant and which offer something completely different to any other restaurants in the area.

“There is so much potential at Chartists 1770 which is the perfect environment for my food. I am looking forward to working with Paul to pass on our knowledge to inspire and mould the apprentices who all seem keen and excited which is great for everyone.

“The four star restaurant with rooms grading is great, as we are one of only 17 across the whole of Wales. The next step is to let our food do the talking and if awards come, then that will be great.”

Future plans by Tully, who has cooked for the super-rich and famous around the globe, include a taster menu for private dining events in four outdoor dining pods at Chartists 1770, with the food cooked over a charcoal barbecue.

Arwyn Watkins, OBE, Cambrian Training Company’s managing director, said: “Jamie has expressed what he wants to achieve now he is back home in Mid Wales and I am more than happy to provide a platform for him to deliver that ambition and take Chartists 1770 to the next level.

“Hopefully, he will inspire our apprentices with the skills and knowledge he has gained whilst working in different countries around the world. He joins a talented team whose hard work and attention to detail helped secure the four star grading for Chartists 1770 at the Trewythen.”

The restaurant is open from Monday to Friday, 12pm to 2.30pm for lunch and from 6pm to 8.30pm for dinner, while the rooms are open seven days a week. To book a table HERE

New Christmas menu has launched – take a look HERE

The owners and staff at a popular training restaurant with rooms in a historic Mid Wales market town are celebrating after being awarded a four star grading by Visit Wales.

Chartists 1770 at The Trewythen in Llanidloes received the positive news following an inspection of the town centre business, which opened in May last year, by Jeff Clapham, quality development manager for Visit Wales’ quality assurance team.

There are only three other Mid Wales restaurants with rooms – 17 across the whole of Wales – that have achieved a four or five star rating.

Chartists 1770 at The Trewythen, which has seven en-suite bedrooms and a 50-cover restaurant, focuses on developing apprentices to become the next generation of chefs and front of house staff for the hospitality industry.

The business is owned by Cambrian Training Company, Wales’ leading apprenticeship provider to the hospitality industry.

In his quality assessment report, Mr Clapham praises the attention to detail and quality of the bedrooms and bathrooms and describes the standard of housekeeping as “really excellent”.

The “professional” booking procedure via the business’ easy to use website and the comfort of the restaurant and public areas are also commended.

“The cuisine overall is inventive, highlights local produce, a real sense of place and maximises humble ingredients to show their flavour and characteristics,” adds the report.

Arwyn Watkins, OBE, managing director of Cambrian Training Company, said: “We are delighted to receive the four star grading which is a reward for all the hard work and attention to detail by our staff.

“Hopefully, this grading will put Chartists 1770 at the Trewythen, Llanidloes and Mid Wales on the map and open the business to a much wider audience. It shows what can be achieved with investment and hard work by talented staff.”

Val Hawkins, chief executive of MWT Cymru, which represents more than 600 tourism and hospitality businesses across Powys, Ceredigion and Southern Snowdonia, congratulated the business.

“It’s fantastic news for Arwyn and his staff at Chartists 1770 at the Trewythen that the high standard of the restaurant and accommodation has been recognised by the Visit Wales grading which supports Mid Wales’ growing reputation as a food destination.

“The business has been rewarded for its investment not only in the property but also the apprentices it employs, which is so important to the future of the hospitality industry.”

Head chef Paul Fox leads a team of talented apprentices at Chartists 1770 at the Trewythen. The restaurant, which includes four outdoor dining pods, is open from Monday to Friday, 11.30am – 2.30pm for lunch and 5.30pm to 8.30pm for dinner, while the rooms are open seven days a week. To book a table go to www.trewythenhotel.wales/book-a-table .

Chartists 1770 at The Trewythen – named after the famous Chartist riot in Llanidloes in 1839 and the date the property was built – is keen to play its part in establishing Llanidloes, the first town on the River Severn, as a popular tourist destination at the gateway to the Cambrian Mountains.