Winners Announced: Highlights from the Welsh International Culinary Championships 2025
- ftmicrogreens
- Jan 24
- 4 min read
The Welsh International Culinary Championships (WICC) 2025, hosted at the magnificent International Convention Centre Wales (ICC Wales) in Newport, brought together the best talent from Wales' thriving culinary and butchery scenes. Organised by the Culinary Association of Wales (CAW), this year’s event was nothing short of extraordinary, with competitors displaying skill, innovation, and passion in equal measure. From chefs at the top of their game to rising stars in butchery and plant-based cuisine, the championships proved that Welsh culinary arts are thriving.
Let’s dive into the highlights of this prestigious event, where remarkable talent and dedication were celebrated across multiple categories.
Sam Everton: Back to back National and Junior Chef of Wales titles
This year’s championship was a historic one for Sam Everton, a catering lecturer at Coleg Ceredigion in Cardigan, as he achieved the rare feat of winning both the Junior Chef of Wales and the National Chef of Wales titles in consecutive years achieved only once previously by Danny Burke, from Connah’s Quay who now runs Olive Tree Catering, Runcorn and was one of the final judges. Danny achieved back to back wins 25 years ago! Sam’s culinary journey has been nothing short of inspiring, with his commitment to excellence shining through every dish he created.
Known for his innovative techniques and passion for Welsh produce, Sam's work captured the judges’ attention in both competitions. His ability to deliver exquisite flavours while maintaining impeccable presentation made him a standout competitor. Speaking after his win, Sam expressed gratitude to his mentors and colleagues, noting that his journey represents the strength of Welsh culinary education.
Sam’s achievements aren’t just a win for him personally—they're a celebration of the thriving food culture in Wales. His success highlights the exceptional standard of chefs being developed across the country, proving that Wales is a powerhouse for culinary talent.
Calum Smith: Leading the Charge for the Future of Welsh Cuisine
The Junior Chef of Wales title this year was awarded to none other than Calum Smith, sous chef at Shrewsbury School and captain of the Junior Culinary Team Wales. Calum’s remarkable talent, combined with his leadership skills, truly set him apart.
During the competition, Calum impressed the judges with his ability to create dishes that were both bold and refined. Drawing on the wealth of Welsh ingredients, he crafted plates that showcased not only his culinary skill but also his deep respect for the heritage and future of Welsh cuisine.
Calum’s win underscores the growing momentum in Wales’ younger culinary generation, setting the stage for an exciting future for the Junior Culinary Team Wales.
Ollie Holden-Davies: A Rising Star in the Butchery World
In the butchery world, Ollie Holden-Davies from Neil Powell Butchers in Hay-on-Wye made waves as he claimed the title of Welsh Apprentice Butcher of the Year at just 16 years old.
Ollie’s precision, creativity, and respect for his craft stood out to the judges as he navigated the competition with confidence well beyond his years. His mastery of butchery techniques and ability to present innovative cuts with flair made him a worthy winner of the title.
This win is a testament to the strong butchery tradition in Wales and the mentorship provided by experienced professionals in the field. Ollie represents the next generation of butchers who are committed to excellence, sustainability, and the art of creating exceptional meat products.
Ryan Jones: Revolutionising Plant-Based Dining
In the rapidly growing world of plant-based cuisine, Ryan Jones, head chef at the Principality Stadium in Cardiff, made his mark by winning the Welsh Vegan Chef of the Year title. Ryan is no stranger to accolades, having previously been named National Chef of Wales, and his innovative vegan creations earned him yet another well-deserved honour this year.
As the plant-based movement continues to gain momentum, Ryan’s dishes stood out for their creativity, flavour, and thoughtful use of local Welsh ingredients. From imaginative starters to decadent desserts, his menu showcased the versatility of vegan cooking while staying true to the spirit of Welsh cuisine.
Ryan’s success highlights the growing importance of sustainability and innovation in the culinary world. It’s chefs like him who are paving the way for plant-based dining to take centre stage, not just in Wales but globally.
A Showcase of Talent and Tradition
The WICC 2025 was more than a competition—it was a celebration of Wales’ rich culinary heritage and its bright future. With categories spanning from traditional butchery to cutting-edge plant-based cuisine, the championships demonstrated the diversity and creativity that define Welsh food and drink.
The event also provided a platform for competitors to share their passion for using local Welsh ingredients. From pasture-raised meats to freshly harvested produce, these ingredients formed the foundation of many winning dishes, showcasing the exceptional quality of Welsh-grown and produced food.
Driving Welsh Cuisine to the Forefront of the Culinary World
The Culinary Association of Wales continues to play a vital role in promoting Welsh culinary talent on a national and international stage. Events like the WICC not only highlight the incredible skills of individual chefs and butchers but also reinforce the growing reputation of Wales as a food lover’s destination.
Whether it’s the historic achievements of Sam Everton, the leadership of Calum Smith, the emerging talent of Ollie Holden-Davies, or the innovation of Ryan Jones, these stories are proof that the future of Welsh cuisine is brighter than ever.
As we look to the year ahead, let’s celebrate the chefs, butchers, and culinary professionals who continue to elevate Welsh gastronomy and share their passion with the world.
Comentarios