New Junior Chef of Wales set to be announced this afternoon

The 2026 Junior Chef of Wales title will be announced this afternoon (Tuesday) after four talented, young chefs have contested the final at ICC Wales, Newport.

Both the Junior and National Chef of Wales finals, organised by the Culinary Association of Wales (CAW), are being held alongside the Castell Howell Trade Food Service Show today and tomorrow.

The Junior Chef of Wales final – the country’s premier culinary competition for young chefs – will be contested by Katie Duffy, chef at The Halfway, Llanelli, who was runner-up last year, Caitlin Meredith from Moriah, near Aberystwyth who works at Ynyshir Restaurant and Rooms, Eglwys Fach, near Machynlleth; Gabi Wilson from Rhayader who works for Chapters, Hay-on-Wye and Sonny Page from Menai Bridge who works for Bryn Williams at Porth Eirias, Colwyn Bay.

Gabi, first winner of the Green Chef Challenge at the Welsh International Culinary Championships in 2024, competed with Team UK at EuroSkills Herning 2025 last September.

In the final, which starts at noon, the four chefs will have three hours to prepare, cook and plate a three-course dinner for four people using a minimum of eight Welsh products of Geographical Importance (GI).

The starter must feature sustainable Welsh fish or seafood, the main course must have two different cuts of GI Welsh Beef and the dessert must include seasonal fruit, chocolate and a biscuit or tuille.

The winner will secure an automatic seeding into the semi-final of the UK Young National Chef of the Year competition. He or she will also receive a fully funded delegate package for the Young Chefs Programme at the Worldchefs Congress & Expo to be held at ICC Wales in May, £150 worth of products from DPS Tableware and a set of engraved cook’s knives from Friedr Dick.

Tomorrow, eight chefs will contest the prestigious National Chef of Wales final over two heats, starting at 8.30am.

The finalists are Daniel Jones from Abergwaun Hotel, Fishguard; Dion Jones from Rookery Hall Hotel, Crewe; Gareth Crimmins from Heaneys Restaurant, Cardiff; Matthew Owen, Goncalo Silva and Ionut Rosca from the Celtic Manor Resort, Newport; Sam Rust from Parc Le Breos House, Parkmill, Gower and Wayne Barnard from Llanerch Vineyard, Hensol, Pontyclun.

Owen was third last year while Barnard was a silver medallist in 2024.

As part of the CAW’s commitment to promote quality Welsh food and drink, the finalists must include at least eight Welsh products of Geographical Importance (GI) in their creative three-course menu for four people.

The starter will feature sustainable Welsh fish or seafood, the main course will have two different cuts of GI Welsh Lamb and the dessert will feature seasonal fruit, chocolate and a biscuit or tuille. They will have three hours to prepare, cook and present their menu.

The winner will receive a fully funded delegate package for the Worldchefs Congress & Expo in May together with £250 worth of products from DPS Tableware and a set of engraved cook’s knives from Friedr Dick.

Main sponsor this year’s National and Junior Chef of Wales competitions is Castell Howell Foods. The other sponsors are Cambrian Training Company, Capital Cuisine, Roller Grill, MCS Tek, Friedr Dick Knives, DPS Tableware and Hybu Cig Cymru.

Picture caption: Katie Duffy competing in Junior Chef of Wales final last year.

For more information, please contact Colin Gray, CAW vice president, on Tel: 07957 422546, Arwyn Watkins, OBE, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.