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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.

 

Charity

Local St John Ambulance cadets confirmed national first aid champions

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ST JOHN AMBULANCE is proud to share that three local St John Ambulance cadets have been crowned National First Aid champions after competing against eight other cadet teams representing counties across Wales.

The team, comprising Emily Williams (Yr 10, Ysgol Bro Gwaun), Ruby Collins (Yr 10, Ysgol Henri Tudor), and Gemma Tilbury (Yr 11, Ysgol Henri Tudor) represented the whole of Dyfed, and demonstrated exceptional skill, teamwork, and composure throughout three demanding rounds.

The competition consisted of a first aid knowledge quiz and exam, followed by a practical skills challenge assessing communication, teamwork, and the ability to perform under pressure—an area in which they excelled. The final round featured a complex, theatrically produced first aid scenario. Here, the team showed remarkable calm and professionalism as they stabilised a casualty with a severe compound bleed involving a large object lodged in the wound.  They also managed distressed and aggressive members of the public, and successfully resuscitated an unresponsive, non-breathing casualty using CPR and a defibrillator—all completed in record time.

In Pembrokeshire, cadets train every Monday evening during term time from 5:45–7:15pm, with sessions focussing on practical, hands-on learning of real-life first aid skills, including CPR, defibrillator use, treatment of severe wounds, allergic reactions, choking, strains and sprains, head injuries, heart attacks, hypothermia, and much more. Training is engaging and interactive, often involving active, game-based learning, ensuring there is rarely a dull moment.

 Cadets also have the opportunity to support a wide range of events delivered by St John Ambulance Cymru. Working alongside adult volunteers and healthcare professionals, they engage with the public at events of all sizes, applying their skills in real-world, and sometimes life-saving, situations.

 Beyond events, cadets are encouraged to share their knowledge within the community, helping to lead first aid demonstrations and inspire others. Previous outreach has included sessions with Scouts, Cubs, Brownies, and Girlguiding groups, as well as senior community organisations such as the Pembroke Lions and specialist charities like Pembrokeshire People First. On a larger scale, cadets played a key role in organising and delivering “Defibruary,” where they helped lead a team of St John first aiders to train over 950 students at Henri Tudor in a single day in February 2026.

If you are interested in volunteering, opportunities are available for cadets aged 11–16 and adults aged 16+. We are always keen to welcome new members and are happy to discuss opportunities for adults to support the cadet programme as youth leaders.    

To find out more visit https://www.sjacymru.org.uk/volunteer

 

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Sixth-former firefighter balances schoolwork with saving lives

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WHEN the alerter sounds, 18-year-old Bobi Jones swaps his school for his local fire station, serving as one of Mid and West Wales Fire and Rescue Service’s (MAWWFRS) youngest On-Call Firefighters.

He responds to incidents in his own time and has been granted special permission by his school, Ysgol Bro Teifi to leave free periods whenever an emergency call comes in.

Bobi applied to become an on-call firefighter shortly before his 18th birthday and follows in the footsteps of his brother, father, uncle and grandfather, marking three generations of firefighters and over 75 years of combined service. His family’s legacy reflects the strong community roots and sense of duty that have underpinned MAWWFRS for three decades.

Having spent time around his local fire station and the fire and rescue service from a young age, Bobi was keen to join the service. With an upcoming point of entry test, he applied as soon as he was eligible.

After completing his initial training, Bobi joined the crew at Newcastle Emlyn Fire Station in November 2025 and has enjoyed responding to incidents while further building his skills and knowledge. One standout incident was a fire at a local gym where he was involved in rolling out hoses and establishing safety lines.

As well as following in his family’s footsteps, Bobi says he joined MAWWFRS as he wanted to support his local community, which he has found really rewarding. Alongside his operational role and playing for Newcastle Emlyn Rugby Club, Bobi is studying A-Level Business and Sport and plans to start an electrician apprenticeship after finishing school, with a long-term goal of becoming a Wholetime Firefighter.

Talking about balancing his role as an on-call firefighter with life as a sixth-form pupil at Ysgol Bro Teifi in Llandysul, Bobi said: “There’s a good crew here at Newcastle Emlyn Station, which includes members of my family. We all support each other and there’s great camaraderie here.”

Asked what advice he would give to anyone considering becoming an on-call firefighter, Bobi added: “I would say absolutely go for it, the availability options are flexible enough to suit everyone and the Service is always recruiting for more on-call firefighters.”

Mid and West Wales Fire and Rescue Service is currently recruiting for on-call firefighters who, like Bobi, remain an essential part in protecting communities.
The role of an on-call Firefighter provides many opportunities for personal and professional development, through training, teamwork, leadership and problem solving. On-call firefighters receive payment for their services, including retainer fees and call-out payments, supplementing their income from other employment.

 

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Rescue bid planned for lambs stranded below Stack Rocks cliffs

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Tree surgeon preparing 150ft descent after live firing delayed rescue attempt

A MAJOR rescue operation is being planned this afternoon to reach two lambs stranded below the cliffs at Stack Rocks.

Local tree surgeon Callum Jones is preparing to descend around 150ft using rigging and harnesses in a last-ditch attempt to bring the animals to safety.

The lambs, believed to be this year’s stock and less than 12 months old, have been stranded below the cliffs for more than 24 hours.

Their rescue has been complicated by live firing at Castlemartin Range during daylight hours. Concern had grown on Tuesday as the tide rose, but there have since been unconfirmed reports that the animals survived the night.

The Herald understands that firing at the range is due to finish at 4:30pm today (Wednesday, May 6), allowing the rescue attempt to go ahead.

Callum, of Mighty Oaks Tree Care, told The Pembrokeshire Herald: “It’s going to be difficult, but when you’re in this profession, every job is difficult in its individual way.

“My plan is to try and get my jeep down, as this will make it much easier to rig off the vehicle and get down the cliff.

“Obviously I’ll have multiple ropes to back myself up, and if all goes well, I’m hoping to use a haulage system to bring the lambs up.

“If I can’t get them inside a harness, then I’ll have to get them up in a ton bag.”

Callum will be supported by two members of his Mighty Oaks Tree Care team.

He added: “They’re exceptionally competent lads who are used to rigging up difficult things, so rescuing the lambs from Stack Rocks shouldn’t be too much of a problem.

“As soon as I found out about the lambs’ situation, I knew I had to do as much as possible to try and save them.

“Their plight has prompted so much concern throughout the county, and we’re determined to do everything we can to get them back to dry land.”

The coastguard has urged members of the public to stay back from the cliff edge and not to attempt to look down at the animals.

Meanwhile the RSPCA said they would not help. In a statement sent to The Herald they said: “We need to focus our dedicated frontline officers where they can help as many animals as possible, so we have made the difficult decision to cease our sea boat and rope rescue operations.

“These teams have done some amazing work over the years but the reality is we deploy these services very infrequently and they are very time and resource intensive.

“After careful consideration, we decided the considerable costs of training staff and maintaining equipment for this service, at a time when there are unprecedented demands on our services, can be better redeployed into other areas of our work.”

HM Coastguard attempted to rescue the animals on Tuesday (May 5), but were unable to complete the rescue due to live firing exercises.

The RNLI were also contacted.

 

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