Community
Welsh International Culinary Championships to showcase best of Wales
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.

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.

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.
Community
Councillors vote to close Ysgol Clydau despite community concerns
Petition and protests fail to prevent closure of small rural school near Tegryn
PEMBROKESHIRE COUNTY COUNCIL has voted to close Ysgol Clydau despite strong opposition from parents and residents who argued the rural school plays a vital role in the local community.

Councillors approved the closure at a full meeting of Pembrokeshire County Council on Thursday (Mar 5), following a consultation process that drew hundreds of responses and a community campaign to save the small rural school near Tegryn.

Addressing the chamber, Cllr Guy Woodham acknowledged the sensitivity of the issue.
“Any proposal to close a school is emotive,” he told councillors, noting that the report before members summarised consultation responses and the council’s responses to concerns raised by parents, residents and other consultees.
One of the most frequently raised issues during the consultation was the role the school plays in local identity and community life. Respondents argued that rural schools often act as a focal point for their communities and help sustain village life.
However, council officers said that while the school contributes to community identity, it currently hosts relatively few community activities. They pointed out that nearby Carnarvon Hall already provides a venue for a wide range of classes and events and could continue to do so if the school closes.
It was also suggested that the school building itself could potentially be used for community purposes if another organisation or group expressed an interest in taking it over.
Concerns were also raised about the potential impact on pupils with additional learning needs (ALN). Parents said the small size of the school provides a nurturing and personalised environment that may be difficult to replicate in a larger setting.
Council officers acknowledged those concerns but said pupils could also benefit from the wider range of resources, specialist staff and development opportunities available in larger schools.
A transition plan will be developed to ensure individual pupils’ needs are identified and supported during and after the move to another school.
Transport and travel times were another major concern raised during the consultation, with parents highlighting longer journeys for pupils and questioning the suitability of arrangements for younger children.
The council said pupils who meet eligibility criteria will receive free school transport, with routes and pick-up arrangements designed with safety and age considerations in mind.
Some respondents also argued that alternative solutions, including federation with other schools, had not been fully considered.
Officers said a number of alternative proposals were examined during the consultation process but were not considered viable.
Residents also raised concerns that planned housing development opposite the school could increase pupil numbers in the future.
However, council forecasts suggest the development would generate only around two additional pupils, which officers said would not significantly affect the school’s viability.
Some parents indicated they might consider home education if the school closes, particularly those with children who experience anxiety or require additional support.
The council said it would provide information and support to help families make informed decisions and ensure they are aware of Welsh-language education options available elsewhere.
Questions were also raised about the financial case for the closure and whether projected savings adequately accounted for increased transport costs and other factors.
Council officers said the financial assessment presented to councillors includes those additional costs.

Some respondents also questioned the fairness and transparency of the consultation process, suggesting the outcome had already been decided.
Officers rejected that suggestion, stating that the consultation had been carried out in accordance with the Welsh Government’s School Organisation Code and that the final decision rested with councillors.
Pupils’ views were also gathered during the consultation through two sessions facilitated by a school improvement adviser, with responses recorded anonymously and included in the consultation report.
The proposal to close the school has been strongly contested over the past year. A petition opposing the closure received more than 600 responses on the council’s website, triggering a debate at County Hall, while campaigners warned the loss of the school would “pluck the heart out of the community”.
Preseli Pembrokeshire MS Paul Davies previously criticised the proposal, describing Ysgol Clydau as a crucial part of the local community and warning that closure could have a significant impact on the area.
Council figures show pupil numbers at the school have declined in recent years, forming part of the authority’s wider review of education provision and surplus school places across the county.
Despite the concerns raised, councillors voted to approve the closure.
Further details about the timeline for the closure and arrangements for pupils currently attending Ysgol Clydau are expected to be confirmed by the council.
Community
Historic lifeboat Pentland donated to West Wales Maritime Museum
A HISTORIC former lifeboat has found a new home in Pembroke Dock after being donated to the West Wales Maritime Museum.
The vessel, R.N.L.B. Pentland (Civil Service No. 3), was formally handed over during a small ceremony on Saturday (Mar 7) attended by museum representatives and civic leaders. The lifeboat has been gifted by Rev Mike Brotherton, a former Royal Navy serviceman, who previously owned the vessel.

The handover took place with the boat positioned on the slipway, where supporters and volunteers gathered to mark the occasion. The donation ensures that the historic vessel will now be preserved and displayed as part of the region’s maritime heritage.
Rev Brotherton, who has maintained and cared for the boat during his ownership, said he wanted the vessel to remain in a place where its history could be appreciated by the public.
Also present at the ceremony were Chris Barlow, chairman of the West Wales Maritime Museum, and the Mayor of Pembroke Dock, Cllr Michele Wiggins.
The event included a symbolic presentation involving a folded Union flag, marking the formal transfer of the vessel into the museum’s care.
Chris Barlow welcomed the donation, describing it as an important addition to the museum’s growing collection of maritime artefacts and historic vessels.
He said the Pentland represents an important part of Britain’s lifeboat heritage and will help tell the story of the bravery and dedication of lifeboat crews who risked their lives to save others at sea.
The vessel is a classic RNLI lifeboat design from the mid-twentieth century and was originally built to operate in demanding conditions. Lifeboats of this era were designed for strength and endurance, often launching into severe weather to carry out rescue missions.

Over the decades, boats such as the Pentland played a crucial role around the British coastline, responding to ships in distress, fishing vessel emergencies, and other incidents at sea.
The arrival of the Pentland at Pembroke Dock strengthens the maritime connections of the town, which has a long and proud naval and shipbuilding history.
Pembroke Dock was once home to one of the largest Royal Dockyards in the world and later played an important role in aviation and naval operations during the twentieth century.
The West Wales Maritime Museum works to preserve and share that heritage through its exhibitions, artefacts, and historic vessels. Volunteers continue to develop the museum’s collection and encourage visitors to learn more about the region’s strong links to the sea.
Cllr Michele Wiggins said it was fitting that such an important vessel should now be based in Pembroke Dock, where maritime history remains a central part of the community’s identity.
The Pentland will now be cared for by the museum and is expected to become a feature attraction for visitors interested in lifeboat history and the story of coastal rescue services.
Museum volunteers hope that the donation will also help raise awareness of the RNLI’s long tradition of lifesaving work around the British Isles.
With the lifeboat now safely transferred into the museum’s care, plans are being considered for how it can best be displayed and interpreted for the public.
For the West Wales Maritime Museum, the arrival of the Pentland marks another step in preserving the rich maritime heritage of Pembrokeshire for future generations.
Images: Martin Cavaney/Herald
Community
Farm matriarch who built family poultry business dies aged 90
Tributes have been paid to the woman described as the “heart and soul” of a well-known Pembrokeshire family farm following her death this week.
MARGARET DAVIES, affectionately known to many simply as “Mama”, passed away after a lifetime spent building and supporting the family business at Cuckoo Mill Farm.

Mrs Davies founded the poultry enterprise in 1958, starting with just three turkeys. Over the decades she grew the small venture into a well-known local business supplying poultry to families across the county.

Alongside farming, she also ran a farmhouse bed and breakfast for more than fifty-five years, welcoming guests from across the world and serving home-cooked three-course meals prepared on the Aga.
Family members said her work ethic and warmth made her the driving force behind the farm for generations.

For more than half a century Mrs Davies personally handled every Christmas turkey order, worked at farmers’ markets, and helped keep the busy farm kitchen running smoothly.
Visitors to the farmhouse often found the kitchen full of activity — the phone ringing with orders, stuffing being prepared for turkeys, potatoes boiling on the Aga, and white coats hanging ready for the next day’s work.
Despite the long hours and busy seasons, especially around Christmas, Mrs Davies was known for rarely complaining.
Her favourite saying summed up her outlook on business: “It’s when the phone doesn’t ring — that’s when we have a problem.”
As well as running the farm, she was known for her friendly and welcoming personality. Television and radio crews who visited the farm were often invited straight into the kitchen to film or record interviews.

“She was always so agreeable to fun,” her family said in a tribute. “If we said the TV crew were coming, she would just smile and say, ‘Well, why not? Bring them in!’”
Mrs Davies is remembered as a hardworking and inspiring woman who led by example and took pride in providing quality produce and excellent service to customers.
Today, the farm continues to operate under the next generation of the family. Granddaughters Emily and Beth now help run the poultry side of the business, while grandsons Danny and Joe continue the dairy enterprise started by their grandparents.
Many of the farm’s loyal customers now span several generations themselves, with families returning year after year for their Christmas turkey.
Her family said they are determined to carry forward the values she established.
“As we celebrate Mama’s life, we will continue working to carry forward her wonderful legacy and everything she stood for.”
Funeral details will be announced once confirmed.
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