Winners’ parade Victors crowned at the 2023 WICC

Matthew Smith’s elusive goal of winning the National Chef of Wales competition finally became reality at his fifth and final attempt. The 39-year-old from New Mills, near Newtown, triumphed in a cook-off against eight rivals at the Welsh International Culinary Championships organised by the Culinary Association of Wales at Grŵp Llandrillo Menai’s campus, Rhos-onSea.

A jubilant Matthew, ably supported by 17-year-old commis Amy Phillips, from Cheshire College South & West, Crewe, where he works as a chef lecturer, said he could think of no better early 40th birthday present. “It means everything to me because I have committed so much to training and developing myself and sacrificed money, time and mental health,” he said.

“This was going to be my last attempt. 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.” Matthew reckoned his three dishes were the best he had cooked in the competition. “We did the full run-through of the dishes seven times and the final was the best they had come out,” he said. “Everything just flowed.”

Chairman of judges Colin Gray said: “It’s a real honour to be crowned National Chef of Wales and to have that on your CV is a massive accolade.”

The finalists cooked their own creative menu for a three-course dinner for 12 people within five hours, using a majority of Welsh ingredients. Matthew served up a starter of baked carrot, pickled and creamed carrot, granola, tuille of carrot and carraway, cream of coconut and masala.

Main course was loin of lamb, mousseline, tart of neck and chives, sheep’s cheese, broccoli, sticky braised celeriac, leek top emulsion, crispy roscoff onion, pomme puree and jus. Dessert was milk chocolate delice, hazelnut biscuit, dark chocolate mousse, blackberry ice cream, meringue, blackberries, warm chocolate hazelnut financier and praline.

The victor received £500, a set of engraved knives from Friedr Dick, £250 worth of Churchill products and the coveted dragon trophy.

Stephanie Belcher, a chef de partie from Coast Restaurant, Saundersfoot, edged out four other chefs to take the Junior Chef of Wales title after just 12 days’ preparation. The 21-year-old from Crickhowell was due to compete at the Global Pastry Chef Challenge North Europe heat in Italy before a late withdrawal of Wales’ entry.

Her reward is the chance of a lifetime to attend the