In a remarkable display of culinary artistry, Anglesey-born chef Dion Wyn Jones has secured the coveted title of National Chef of Wales, adding this prestigious honour to an already impressive career that includes winning the International Escoffier Challenge Grand Final in France.
A Hard-Fought Victory at ICC Wales
The executive chef at Rookery Hall Hotel & Spa in Nantwich emerged victorious from a field of eight talented competitors during the finals held at ICC Wales in Newport on Wednesday, January 21. This triumph marked a particularly sweet moment for Jones, who had previously earned a silver medal in the competition and described this win as "third time lucky."
"I am a proud Welshman and it means a lot to me to win this competition," said an elated Jones, who was expertly supported throughout the competition by his commis chef Ivan Barzev. "Winning this competition will help raise my profile and showcase what we can achieve with Welsh ingredients."
Judges Praise Exceptional Standards
The National Chef of Wales final, organised by the Culinary Association of Wales (CAW) and held alongside the Castell Howell Trade Food Service Show, proved to be one of the most closely contested competitions in recent memory. Judging panel chairman Colin Gray, who serves as CAW vice president, noted that only ten points separated the top four positions.
"There were some really standout dishes from chefs who are prominent in the industry and had the courage to put their reputations on the line," Gray commented. "It's great to see Dion back competing and he showcased his experience and skills to best effect."
The Award-Winning Menu
Jones's triumphant three-course menu for four people demonstrated exceptional creativity while adhering to the competition's requirement to include at least eight Welsh products of Geographical Importance. His winning dishes comprised:
- Starter: Poached cod with Welsh seafood mousse and seaweed, accompanied by spinach, bisque emulsion, crispy leeks, potato pearls and samphire oil.
- Main Course: Pan-roasted Welsh Lamb canon with lovage crust, braised lamb baklava, carrot puree, fondant potato, pickled shallots and rosemary jus.
- Dessert: Chocolate mousse, poached pear, almond biscuit, dried pear, Penderyn and honey syrup.
Prizes and Recognition
As part of his victory, Jones received £250 worth of products from DPS Tableware and an engraved set of cook's knives from Friedr Dick. The chef, who has previously represented Wales in both junior and senior Culinary Team Wales competitions, expressed his desire to represent his country again in overseas culinary events.
"Having been involved with the Culinary Team Wales in the past, I would like to represent my country again in overseas competitions," Jones stated, highlighting his ongoing commitment to promoting Welsh culinary excellence on the international stage.
Strong Competition Field
The competition featured an impressive roster of culinary talent from across Wales. Runner-up Sam Rust from Parc Le Breos House in Parkmill, Gower, third-placed Matthew Owen from the Celtic Manor Resort in Newport, and fourth-placed Gareth Crimmins from Heaneys Restaurant in Cardiff all received silver medals for their outstanding performances.
Other finalists who contributed to the high standard of competition included:
- Daniel Jones from Abergwaun Hotel in Fishguard
- Goncalo Silva from the Celtic Manor Resort
- Ionut Rosca from the Celtic Manor Resort
- Wayne Barnard from Llanerch Vineyard in Hensol, Pontyclun
Supporting Welsh Culinary Excellence
The judging panel, comprising Colin Gray, Danny Burke, Sam Everton, and Andrew Addis-Fuller, assessed each chef's technical skill, creativity, and presentation. The competition received generous support from sponsors including Cambrian Training Company, Castell Howell Foods Ltd, Capital Cuisine, Roller Grill, MCS Tek, Friedr Dick Knives, DPS Tableware, and Hybu Cig Cymru.
This prestigious event continues to serve as a vital platform for promoting quality Welsh food and drink while recognising the exceptional talent within the country's culinary industry. Jones's victory represents not just personal achievement but also the continued growth and recognition of Welsh gastronomy on both national and international stages.
