Sam wins back to back National and Junior Chef of Wales titles

A Mid Wales college lecturer has become only the second chef to win the Junior and National Chef of Wales titles in consecutive years.

Sam Everton, 26, from Llangeler, Llandysul, a catering lecturer at Coleg Ceredigion, Cardigan, followed in the footstep of 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, who also works part-time at Yr Hen Printworks, Cardigan, edged out nine rival National Chef of Wales finalists at the Welsh International Culinary Championships (WICC) to add another prestigious honour to his trophy cabinet.

Held at the International Convention Centre Wales (ICC Wales), the WICC is organised by the Culinary Association of Wales (CAW).

He cooked a starter of PGI leek and seaweed mosaic, puffed potato and yeast, followed by a main course of Ceredigion beef fillet, beef cheek tartlet, truffle and preserved allium. Dessert was 54% chocolate cremeux with Welsh honey butter, yoghurt and Barti rum.

Sam will now represent Wales in the Global Chef Challenge final at next year’s Worldchefs Congress & Expo which is being held in Wales and the UK for the first time. The event is being hosted the Culinary Association of  Wales (CAW) at ICC Wales.

“I decided to enter after hearing last year that Danny was the only chef to win the competitions back to back, but never in my wildest dreams did I think I would win,” said Sam. “It’s a privilege to win and another one to tick off my bucket list.

“It’s a big year ahead with a lot of planning and I’m excited to see what the future holds. Hopefully, I can win a medal at the Global Chef Challenge on home soil next year.”

Danny was one of the first to congratulate Sam, saying: “It’s fitting that my record has been matched on the 25^th anniversary of my achievement. Sam has been a great competitor for a long time and the dishes he produced in both finals were absolutely outstanding.

“From the moment he said last year that he was going to enter the National Chef of Wales competition, I knew he would win because of his focus and dedication. I am made up for him.”

Sam is a former WorldSkills golf medallist and finished third, whilst representing Wales, in the World Young Chef Young Waiter competition in Monaco in 2023.

Rebekah Wright from Ebbw Vale, beat Matthew Owen, from Cardiff, her colleague at Celtic Manor Resort, Newport, to second place and was also second in the Welsh Vegan Chef final.

The other finalists were Wayne Barnard from Caerphilly, who works at Llechwen Hall Hotel near Pontypridd, Patrick Millard from Bargoed, Ionut Rosca from Newport, Gareth Jenkins from Fleur de Lis and Pratik Bhandarkar from Newport, all from Celtic Manor Resort, Sam Rust from Swansea, who works at The Grove, Narberth and Jordan Howorth from Baschurch, who works at Shrewsbury School for Independents by Sodexo.

The finalists were given three hours to cook three courses for 12 diners featuring GI Welsh ingredients and Cygnet Gin. The menu had to 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.

National Chef of Wales finalist menus:

Owen cooked a starter of hay baked Pembrokeshire cauliflower, butternut rarebit, caramelised cauliflower, hen of the wood, peanut and miso and pickled cauliflower. Main course was dry aged Welsh beef, roast garlic, maple carrot, pickled mustard seeds, crispy buckwheat, cavolo nero, ox cheek, potato and truffle espuma, peppercorn and Cygnet 22 Gin sauce and taragon dust. Dessert was caramelised white chocolate mousse, spiced ginger cake, pickled blackberry, Muscovado tuille, gingerbread and Cygnet Gin ice cream.

Millard’s starter was gravalax of carrot, Cygnet Gin cured carrot, tofu, dill, waffled potato blini, carrot dust and lentil caviar. Main course was ribeye of beef, Cygnet Gin braised ox cheek, celeriac puree, charred baby leeks, sprouts, pickled golden beetroot and Red Dragon wine jus. Dessert was Bara Brith and butter, dark chocolate pudding, dark chocolate fudge sauce, brandy snap and green tea ice-cream.

Howorth’s starter was roasted beetroot pearl barley risotto, pickled candy beetroot, golden beetroot, Cygnet Gin caramelised apple balls, cumin spiced pumpkin seeds and red vein sorrel. Main course was thyme cured beef fillet, braised oxtail pithivier, pomme puree, confit baby leeks, heritage carrots, broccoli puree, carrot marmalade, pickled blackberries and beef jus. Dessert was butter chocolate tart, warm spiced financier, blood orange gel, yoghurt mousse, lemon balm, stem ginger curd and orange brandy snap.

Jenkins’ starter was leek and laverbread terrine, Cygnet Gin pickled pear, roast lemon and rosemary cracker, followed by a main course of Welsh ribeye, braised beef shin and green peppercorn ragu, puree, pastry crisp, herb poached carrot and red wine jus. Dessert was dark chocolate cremeux, smoked sea salt toffee sauce, honey and whisky toast and tuille.

Rust’s starter was fermented cashew ravioli, PGI leek, celeriac skin dashi, wild rice with Cygnet Gin and soy glazed celeriac skewer. Main course was PGI Welsh Beef fillet, parsnip, sauerkraut, peppercorns, PGI chuck beef burger with PGI Caerphilly cheese. Dessert was Mayan chocolate espuma, PGI Penderyn Rich Oak, peanuts, barbecued banana and passion fruit.

Prashant’s starter was oceanic delight tapioca with oyster mushrooms, coconut milk, nasturtium and herbs, followed by a main course of beef with roasted root vegetables and Cygnet Gin sauce, ribeye steak, fillet of beef, carrots, celeriac, turnip, nutmeg and beetroots. Dessert was espresso frozen parfait with coffee gin melee and chocolate soup.

Wright’s starter was beetroot, toasted cashew, picked blackberries, balsamic gel and walnut maple granola, followed by a main course of mustard and peppercorn glazed PGI Welsh steak, braised PGI Welsh short rib and Caws Cenarth Caerphilly tartlet, potato espuma, Blas y Tir leek dust and mustard jus. Dessert was honey cake, pink peppercorn tuille, cardamom sable, textures of grapefruit, Cygnet 22 Gin syrup and white chocolate cremeux.

Ionut Rosca started of chargrilled leek and Welsh seaweed leek glazed heart, leek caviar pearls, crisp and foam. Main course of pan roasted Welsh Beef fillet, Szechuan pepper short rib, rustic potatoes, heritage carrots and puree, Cygnet Gin, thyme and juniper beery jus. Dessert of dark chocolate terrine, fresh raspberry and gel, tarragon ice cream and white chocolate tarragon Hilltop Honey sponge and chocolate tuille.

Barnard’s starter was Katsu curry, Pembrokeshire potato dumpling, torched compressed Welsh leek, hay smoked walnut curd, Cygnet Gin pickled sea grapes, Shisho cress, pea miso bon bon and mushroom dashi. Main course was Penderyn Whiskey Marmite mustard glazed Rhug Estate beef sirloin, celeriac pave, carrot espuma, herb oil, beef bavette, bone marrow cannon, pan roasting sauce, Carmarthen ham stinging nettle crisp. Dessert was white chocolate fudge cake, yoghurt sorbet, chocolate soil, pear caviar, Cygnet Gin poached pear, pear jelly, apricot pink peppercorn jammy dodger.

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.