Chef-lecturer wins National Chef of Wales contest
A Mid-Wales-based chef-lecturer has won the National Chef of Wales competition on his fifth attempt.
Matthew Smith, 39, who lives in New Mills near Newtown, Powys, won a final cook-off against eight chefs at the Welsh International Culinary Championships (WICC), organised by the Culinary Association of Wales (CAW) at Grŵp Llandrillo Menai's campus in Rhos-on-Sea last week. The winners of both the National and Junior National Chef competitions were announced at an awards dinner at the Imperial hotel in Llandudno on Thursday night (23 February).
He was supported by 17-year-old commis Amy Phillips from Cheshire College South & West, Crewe, where Smith works as a chef lecturer.
"It means everything to me because I have committed so much to training and developing myself," he said. "This was going to be my last attempt to win the National Chef of Wales competition.
"I have put in a huge amount of work with the Culinary Team Wales, training junior members and making mistakes. Last year, I was too egotistical, thinking I was going to win the final and it gave me a kick in the teeth and showed me that I needed to listen to the advice I was given."
Smith said his three dishes were the best he had cooked in the competition, having been a finalist three times previously.
The finalists cooked their own menus for a three-course dinner for 12 people within five hours, using mostly Welsh-grown ingredients.
Smith served up a starter of baked carrot, pickled and creamed carrot, granola, tuille of carrot and caraway, cream of coconut and masala. His main course was loin of lamb, mousseline, sheep's cheese, broccoli, sticky braised celeriac, leek top emulsion, crispy roscoff onion, pomme purée and jus. His dessert was a milk chocolate delice, hazelnut biscuit, dark chocolate mousse, blackberry ice-cream, meringue, blackberries, warm chocolate hazelnut financier and praline.
His winning prize was £500, a set of engraved knives from Friedr Dick, £250 worth of Churchill products and the dragon trophy.
The runner-up, who received £300, was Sophie Rowe, chef de partie at the Gaerwen Arms in Anglesey, a former winner of the Junior Chef of Wales title.
Colin Gray, chairman of the judges and Culinary Association of Wales (CAW) vice-president, said: "It's a real honour to be crowned National Chef of Wales and to have that on your CV is a massive accolade. We have seen some great teamwork and an eclectic mix of finalists this year from different parts of our industry which has been great to see."
Meanwhile, Stephanie Belcher, a 21-year-old chef de partie from Coast restaurant in Saundersfoot, Pembrokeshire, edged out four other chefs to take the Junior Chef of Wales trophy.
She and the other finalists were given three hours to cook a three-course dinner for four people, using also using mostly Welsh-grown ingredients.
Her commis chef in the final was Jay Rees, a degree student at Grŵp Llandrillo Menai, who won the award for best commis in both the National and Junior Chef of Wales competitions.
Belcher cooked a menu comprising a starter of scallop, watercress and shrimp with a selection of foraged Welsh sea herbs. Her main course was Welsh beef, celeriac, cavolo nero and local vegetables from Saundersfoot. Dessert was pear caraibe, Valrhona chocolate, almond financier, lapsang souchong espuma, pickled pear and raspberry.
She now qualifies for the semi-finals of the Young National Chef of the Year contest, and will receive support from the Junior Culinary Team Wales, a set of engraved knives from Friedr Dick and products worth £100 from Churchill.
"I am so proud to win the competition here in Wales," she said. "I have the privilege of representing my country and this is another step up. Hopefully, there will be more to come in the future."
Runner-up was 16-year-old Abigail Williams, a student at Coleg y Cymoedd's Nantgarw Campus. Oliver Herrington, demi chef de partie at Celtic Manor Resort, Newport, and Katie Duffy, second chef at Llanelly House, Llanelli, were joint third.
The other finalist, Falon Bailie, junior sous chef at Foyles of Glasbury, won the award for best dish in the final with his starter of Welsh hand-dived scallops, cauliflower, pea, black pudding, pancetta, hazelnut and apple.
Gray praised Williams's "well-executed dishes", as well as runner-up Williams, describing her as "a junior champion in the making".
