the WICC was Will Holland, the Michelin starred chef from Coast Restaurant, Saundersfoot. Whilst recognising the industry’s recruitment problems, he was upbeat about the enthusiasm, energy and standards achieved in the competitions, which attracted around 300 chefs from across the UK to Coleg Llandrillo, Rhos-on-Sea.
“It was great to see the range of chefs, from students through to seniors,” he said. “The main things I noticed were the brilliant standard of competitions and the energy and enthusiasm within the industry. It fills me with confidence that there are chefs that will be filling our boots in the future.
“The attitude and enthusiasm of the young chefs was fantastic. You can teach them how to cook but you can’t teach them attitude. Some of the college students were competing for three days in a row and they were here until the last competition every day because they wanted to watch and learn as much as they could.
“They chose to be here cooking rather than on holiday, which says a lot about their attitude.”
Mr Watkins thanked all the competitors, sponsors, judges for making the WICC so successful.
The main awards went to: Junior Chef of Wales winner, Ben Mitchell, The Grove Hotel, Narberth. National Chef of Wales winner, Ben Mitchell, Lucknam Park Hotel and Spa, near Bath. Battle for the Dragon winners, England. Open live class winner, Elise Evans, Coleg Cymoedd. Best team live, Loughborough College. Overall Cake Cymru winner, Dianne Swan, former Coleg Llandrillo learner. Best hygiene award sponsored by Eco Lab, Shannon Lee, City of Liverpool College. Best college, North Warwick and Hinckley College. Best junior live award, Shannon Butler, Loughborough College.
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