Steffan Davies wins Junior Chef of Wales 2017
A young chef from Gidleigh Park, which holds two stars in the Michelin Guide UK, has won Junior Chef of Wales and will go through to compete in the semi-final of Young National Chef of the Year.
The 22 year-old from Llandybie, West Wales fended off strong competition from three other chefs during the final of the Welsh International Culinary Championships (WICC) on Monday. Results were announced a few days later on Thursday, February 23, at an awards dinner held at Llandudno Bay Hotel, Llandudno.
Steffan said: “It was a long time to wait for the result and the more I thought about it, the more I thought I didn’t win because the standard of the competition was really high. Most of the dishes went to plan and everything went out the way I wanted.
“The dishes produced by the other chefs looked awesome and this competition is a great promotion for Welsh produce.
“To end a long year after competing with the Junior Culinary Team at the Olympics and the Battle for the Dragon is unbelievable. I’m so proud to be representing my country and going on the Young National Chef of the Year.”
The young chef won over the judges with his menu which included a starter of pan friend scallop, soy and truffle, cauliflower and sorrel cream; main course of Welsh Beef fillet, shallot, celeriac, bone marrow crumb and Madeira followed by toffee pudding cake, caramel poached apple, walnut toffee, chutney and Halen Mon.
The finalists had three hours to produce their menu under the supervision of an experienced panel of judges which included Colin Gray, Shaun Hill, Stuart McLoed, Danny Burke and Nick Davies.
Judge, Colin Gray said: “The taste and flavour of the dishes was something that you can be proud of.
“These chefs are the future of our industry. This is the type of competition to challenge them to better themselves and helps us to spot talent for the Culinary Team Wales.”
In addition to winning the coveted title, Steffan also receives a set of F. Dick Knives and will spend a week’s work experience with head chef Simon Radley at The Chester Grosvenor, Chester.
He will also be automatically out through to the Young National Chef of the Year semi-final organised by The Master Chefs of Great Britain.
The WICC are organised by the Culinary Association of Wales and main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry. The four-day event was packed with exciting competitions for learner, junior and senior chefs and waiting staff.
Other sponsors of the WICC include Meat Promotion Wales/Hybu Cig Cymru, Castell Howell, Harlech Foods, Nuttals, Churchill, MCS Tech, Rollergrill, Koppertcress and Dick Knives.
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