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Welsh International Culinary Championships to showcase best of Wales

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AROUND 150 talented chefs, front of house staff, apprentices and students from across Wales will showcase their skills over three days of competitions at the Welsh International Culinary Championships (WICC) 2025 next week.

The International Convention Centre Wales (ICC Wales) in Newport will become the Welsh hospitality, butchery, food and drink hub from Monday to Wednesday, as competitors seek to make a name for themselves on the national stage.

Welsh Culinary Association National Chef of Wales Competition at the ICC Wales. Picture by Phil Blagg Photography. PB005-2024

Four coveted national titles will be at stake as well as Skills Competition Wales glory at the WICC which hosts a Castell Howell Food Show for the first time.

The WICC is open free of charge to visitors, including pupils of local schools. Visitors can pre-book tickets to experience the dishes cooked in three finals at: [email protected] .

Organised by the Culinary Association of Wales (CAW), the WICC will feature the National Chef of Wales and Welsh Apprentice Butcher of the Year Finals on Monday, Skills Competition Wales competitions on Tuesday and the Vegan and Junior Chef of Wales Finals on Wednesday, followed by the awards dinner in the evening.

WICC skills classes, organised by the CAW, will also be held over the three days.

The National Chef of Wales final will be contested by 10 chefs. Sam Everton from  Llangeler, Llandysul, a catering lecturer at Coleg Ceredigion, Cardigan, will be bidding to win the Junior and National Chef of Wales competitions in consecutive years. The only chef to achieve this feat was Danny Burke, from Connah’s Quay who now runs Olive Tree Catering, Runcorn.

Welsh Culinary Association National Chef of Wales Competition at the ICC Wales. Picture by Phil Blagg Photography. PB005-2024

Wayne Barnard from Caerphilly, who works at Llechwen Hall Hotel near Pontypridd, will be hoping to improve on his third place last year while Matthew Owen from Cardiff and Rebekah Wright, from Ebbw Vale, who both work at the Celtic Manor Resort, return for another shot at the final.

They will line up with Celtic Manor Resort colleagues Patrick Millard from Bargoed, Ionut Rosca from Newport, Gareth Jenkins from Fleur de Lis and Pratik Bhandarkar from Newport.

The other finalists are Sam Rust from Swansea, who works at The Grove, Narberth, and Jordan Howorth from Baschurch, who works at Shrewsbury School for Independents by Sodexo and helped the Culinary Team Wales win a gold medal at the Alen Thong Golden Coffee Pot Young Chef Challenge in Sharjah in May.

The finalists will have three hours to cook three courses for 12 diners featuring GI Welsh ingredients and Cygnet Gin. The menu must include a plant-based starter suitable for a vegan diet, a main course featuring two different cuts of GI Welsh Beef and a dessert featuring hot, cold and chocolate elements and a biscuit or tuille.

The Welsh Apprentice Butcher of the Year final will be contested by Kieran Thomas, who works for Albert Rees Ltd, Carmarthen Market and Ollie Holden-Davies, who works for Neil Powell Butchers, Hay-on-Wye.

Sponsored by the CAW and Cambrian Training Company, the competition allows the butchers 30 minutes to cut a whole Welsh Lamb carcass into primal joints and one hour and 40 minutes to create a visually exciting display of products showcasing their skills and creativity.

Rebekah Wright will also contest the Welsh Vegan Chef of the Year final against Celtic Manor Resort colleague Byron Burns, from Pontypool and former National Chef of Wales winner Ryan Jones, from Maesteg, head chef at the Principality Stadium, Cardiff. They will cook a three course menu for six diners in two-and-a-half hours.

The competition, sponsored by Henley Bridge, challenges chefs to cook an appetiser with 50% warm components, a main course with a minimum of three components, including microgreens and a dessert including chocolate, tea and two fruit puree products.

The Junior Chef of Wales finalists are Katie Duffy who works at The Halfway, Llanelli who finished third last year, Junior Culinary Team Wales captain Calum Smith who works at Shrewsbury School for Independents at Sodexo and Niruth Wijetunga and Gold Ayinia-Adeyemi, both from Newport, who work at Celtic Manor Resort.

The chefs will have two-and-a-half hours to cook a three course pescatarian meal for six diners with a plant-based starter suitable for a vegan diet, a main course featuring trout and a dessert including one hot and one chocolate element. The competition is sponsored by Cygnet Gin.

The winner will be automatically seeded into the UK semi-final of the Young National Chef of the Year.

Winners of all three competitions, together with the Welsh Apprentice Butcher of the Year, will be announced at the awards dinner.

CAW president Arwyn Watkins, OBE, said: “It promises to be a fantastic three days of competitions to showcase the culinary, hospitality and butchery talent, as well as the quality Welsh food and drink products, that we have here in Wales.

“This time next year, we shall be in the final stages of preparing to host the Worldchefs Congress & Expo 2026 at ICC Wales – the first time this global event will have been held in the UK.

“Hopefully, the WICC will help identify the chefs who will represent Wales in finals at the global event. As the host, Wales has been gifted places in the Global Chef Challenge, Young Chef Challenge, Vegan Chef and Pastry Chef finals.

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.

Pictured: The Welsh International Culinary Championships will showcase culinary, hospitality and butchery talent over three days.

 

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Celebrating nature recovery through Cysylltu Natur 25×25

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A CELEBRATION event was held on Saturday, January 24 in Cwm Gwaun to mark the achievements of Pembrokeshire Coast National Park Authority’s Cysylltu Natur 25×25 project, bringing together volunteers, farmers and staff involved in delivering nature restoration across North Pembrokeshire.

The landscape-scale project was funded by the Welsh Government through the Nature Networks Programme, delivered by the Heritage Fund. The Programme aims to strengthen ecological connectivity and resilience by restoring habitats at scale.

Those attending the event heard about the wide range of conservation activity delivered through the project across the north of the National Park. This has included practical works to restore grazing to Rhos pasture to benefit marsh fritillary butterflies and southern damselflies, specialist work to conserve rare lichens, volunteer chough, dormouse and harvest mouse monitoring, safeguarding greater horseshoe bat hibernation sites, and targeted action to tackle invasive species threatening important sites.

Volunteers, farmers, land managers and contractors played a vital role in the success of the project, contributing local knowledge, practical skills and ongoing commitment to caring for Pembrokeshire’s unique landscapes and wildlife in the long term.

Mary Chadwick, Conservation Officer for Pembrokeshire Coast National Park Authority, said: “Cysylltu Natur 25×25 has shown what can be achieved when farmers, volunteers and conservation specialists work together with a shared aim.

“From monitoring some of our most elusive species to restoring and protecting habitats, the dedication of everyone involved has made a real difference for nature across the National Park.”

Although the Cysylltu Natur 25×25 project is now coming to an end, the important work it has supported will continue. Building on its successes, Pembrokeshire Coast National Park Authority will carry this momentum forward through the next phase of nature recovery work under NNF4 Cysylltiadau Naturiol / Naturally Connected, ensuring ongoing protection and enhancement of habitats for future generations.

 

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Princess of Wales praised for ‘skill’ during local wool mill and factory visit

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Royal tour shines spotlight on west Wales textile heritage and local jobs

CATHERINE, Princess of Wales was told “she’s got the skill” after trying her hand at traditional textile work during a visit to west Wales on Tuesday (Feb 3).

The royal spent the day meeting staff and apprentices at two well-known manufacturers – Melin Tregwynt in Pembrokeshire and Hiut Denim in Cardigan – highlighting the region’s long-standing reputation for craftsmanship and small-scale, high-quality production.

Stitching and mending at historic mill

At Melin Tregwynt, a family-run woollen mill that now operates as an employee-owned trust, the princess was guided through each stage of production, from weaving to finishing.

In the quality control room she was invited to mend a blanket using a needle and thread, carefully repairing the fabric under the watchful eye of experienced staff.

Paula Harding, who has worked at the mill for more than a decade, praised her technique, saying: “She did it right – and she didn’t go through the other side. That’s skill. She’s got the skill.”

Laughing, the princess told workers: “You make it look so easy,” adding that the craft was clearly “a labour of love”.

She asked questions about the history of the business, which has produced Welsh-designed blankets and throws for more than a century, and spoke with several generations of the same families who have worked at the mill.

‘Made in Wales’ denim

Later, the princess travelled to Hiut Denim, the Cardigan-based firm credited with bringing jeans manufacturing back to the town after large factories closed in the early 2000s.

The company now focuses on small-batch, premium denim and employs skilled cutters and machinists locally.

During a tour of the factory floor, the princess tried cutting out a pair of jeans and helped stitch a “Made in Wales” label onto a finished pair that staff said would be presented to the Prince of Wales.

“He will love those,” she replied.

She joked that there was “no pressure” when handed the cutting tools and said she enjoys making clothes herself, admitting the most adventurous project she had attempted was sewing a pair of pyjamas.

The royal also stopped to greet Barney, the factory’s English cocker spaniel, drawing smiles from staff.

Meeting well-wishers

Crowds gathered outside both sites to catch a glimpse of the visitor, with the princess spending time chatting with families and children before moving on.

The visit forms part of ongoing efforts by the royal household to showcase traditional industries and skilled manufacturing across the UK, with west Wales’ textile sector recognised as a key part of the region’s heritage and economy.

For workers at both businesses, the message was simple: the spotlight on locally made products and homegrown skills was just as important as the royal presence itself.

Local flavour: The Princess of Wales chats with staff and accepts a jar of Crwst’s Welsh honey butter before departing Cardigan following her visit to Hiut Denim (Pic: Crwst).

 

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Cleddau at heart of major water reforms as ministers promise ‘fundamental reset’

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New regulation plan aims to tackle pollution, sewage spills and ageing infrastructure

COMMUNITIES along the River Cleddau could see tighter controls on pollution and stronger oversight of water companies after ministers unveiled what they describe as a once-in-a-generation shake-up of how Wales’ water system is run.

The Welsh Government this week published a Green Paper promising cleaner rivers, tougher enforcement and a new Welsh economic regulator dedicated solely to the water sector.

Deputy First Minister Huw Irranca-Davies said it was time for a “fundamental reset” to rebuild public trust, warning that ageing infrastructure, climate pressures and growing concern about water quality meant the current system was no longer fit for purpose.

For Pembrokeshire residents, those words land close to home.

A First Milk discharge pipe into the Western Cleddau at a spot known as Fortune’s Frolic on 16 June 2023 (Pic: Supplied)

Local frustration growing

From Haverfordwest down to Milford Haven, the Cleddau is both a working waterway and a natural asset, supporting wildlife, leisure users, anglers and tourism businesses.

But in recent years there have been repeated complaints about sewage overflows, murky water after heavy rain and nutrient pollution washing in from across the catchment.

Storm discharges and wastewater treatment are the responsibility of Dŵr Cymru Welsh Water, while environmental enforcement sits with national regulators. Many locals say neither has acted quickly enough when problems arise.

Brown froth can be seen on the banks of the Western Cleddau (Pic: Supplied)

Residents and river users have told The Herald they feel the estuary is “worse than it used to be”, particularly after periods of wet weather when combined sewer overflows can activate.

Concerns range from the impact on fish stocks and birds to whether the water is safe for paddleboarding, sailing and wild swimming.

What ministers are proposing

The consultation sets out plans to:

  • create a new Welsh regulator focused on water
  • strengthen monitoring and enforcement
  • drive investment in ageing pipes and treatment works
  • improve transparency and accountability
  • support long-term environmental protection

Since 2022, the government says it has invested more than £56 million tackling water quality through enforcement, monitoring and nature-based solutions. A further £5 million has been earmarked next year specifically for river and coastal improvements.

Ministers say the changes should make it easier to fine or sanction poor performance and force faster upgrades where infrastructure is failing.

Why the Cleddau matters

The Cleddau catchment is one of west Wales’ most important waterways.

It feeds into the Milford Haven Waterway, a key centre for industry, energy, fishing and recreation, while also providing habitat for protected wildlife and drawing thousands of visitors each year.

Any decline in water quality has knock-on effects not just for nature but for jobs and the local economy.

Campaigners argue that without tougher oversight and sustained investment, the river risks long-term damage.

Consultation open

The Green Paper is now out for public consultation, with ministers inviting views from residents, businesses and community groups.

For many in Pembrokeshire, this may be a rare chance to push for specific improvements on their doorstep — from fewer sewage discharges to better monitoring of agricultural runoff and clearer reporting when incidents occur.

If the promised “reset” is to mean anything locally, it will be judged on one thing: whether the Cleddau actually gets cleaner.

The consultation is open on the Welsh Government website, and submissions can be made by individuals as well as organisations.

 

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