The new National Chef of Wales is a Newcastle Emlyn chef now working at the Michelin starred Lucknam Park Hotel and Spa near Bath.
Head chef Ben Taylor, 34, edged out his chef de partie workmate Thomas Westerland, 24, whose home is in Cardiff, Jack Davison, 23, sous chef from Deganwy Quay Hotel and Spa, Deganwy who was runner up in the contest for the second time and Nathan Davies, 25, from Aberystwyth.
The closely contested final brought the curtain down on the Welsh International Culinary Championships at Coleg Llandrillo, Rhos-on-Sea, which featured four days of high standard competitions for chefs and waiting staff from across the UK.
“I’m absolutely blown away,” was Ben’s immediate reaction. “For my first competition I wasn’t expecting to do as well as I have done. I thought getting through to the final was a good achievement.
“It’s a hell of an honour and I will be very proud to represent Wales in the UK National Chef of the Year contest. It will be nice to promote Welsh cooking on a bigger scale.
“I am very proud of myself for impressing some fantastic chefs on the judging panel. All four chefs in the final cooked really well and any one of them could have won.”
For the first time this year, the contest was thrown open to Wales born chefs now working outside the country, a move which made it possible for Ben and Thomas to enter.
“I think it is a great idea to open the competition to Welsh chefs working outside Wales. It comes down to the question of whether you want to find the best chef within Wales or the best Welsh chef. There are some really good chefs working outside of Wales and I think the decision extends the scope of the competition.”
The competition was organised by the Culinary Association of Wales (CAW) and main sponsor was Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry.
Apart from the kudos of being named best in Wales, Ben automatically goes through to the UK semi-finals of the National Chef of the Year contest.
He also won an all expenses paid one week culinary trip to the Netherlands courtesy of Koppertcress and Paul da Costa Greaves, which includes an ‘inspirational day’ with a cress coach and a place in two Michelin starred restaurants in North Amsterdam and South Rotterdam, a set of knives courtesy of Dick Knives, £250 worth of products from Churchill China and Gourmet Classic shopping vouchers.
Ben’s winning menu opened with a starter of poached tail of Welsh lobster, claw tortellini, soy and ginger broth, darkon radish and salty fingers. Main course was hickory smoked loin of Bwlch venison, it’s own faggot, mushroom puree, glazed onions and savoy cabbage. Dessert was caramelised banana soufflé, banana yoghurt ice cream, salted toffee popcorn and butter chocolate sauce.
Jack was disappointed that his dishes fell below the standard he wanted but said the quality of this year’s competition had gone up a couple of levels. “The dishes produced by other chefs were fantastic,” he said.
“It has been a long process to get through to this stage. Ever since I was runner up last time I have planning for this competition and I have practising for two months.”
Nathan said he was happy with the dishes he had served up in the final. “It has been a bit of a journey to get through to the final and it’s a relief that it’s now all over. T have got through to the final at the first attempt is a great accomplishment against some fantastic chefs.”
He thanked his workmates, sous chef Charlie Thompson and senior chef de partie for their support.
Westerland said he was glad that months of preparations for the final had come to fruition and pleased that his workmate had won “There are competitions all over the country but there is nothing quite like winning the chef of the year contest in your own country,” he added.
The chefs were given three hours to cook a three course meal for four. They each had to use shellfish in their starter, Welsh venison in the main course and rhubarb in the dessert.
Nathan’s menu included a starter of pan-fried salmon, hay smoked Swansea mussels, Aberystwyth seaweed, pickled fennel, ponzu dressing and British wasabi mayonnaise. Main course was Welsh venison loin, venison heart and liver faggot, potato cream, mushroom ketchup, miso onion puree, beer braised onion and cep sauce. Dessert was Koppertcress kaffir lime soufflé, British rhubarb sorbet and sauce, caramelised rice pudding puree and chocolate.
Thomas’s menu included a starter of poached Tenby lobster, turnip, yuzu, claw spring roll and pickled shitake. Main course was roasted loin of Andrew Morgan’s venison, smoked onion pithivier, wild garlic, cabbage and Black Mountain sauce. Dessert was Wye Valley rhubarb soufflé and ginger ice cream.
Jack’s menu included a starter of Anglesey hand-dived scallop, chestnuts, limon cress and citra leaf dressing and shallot petals. Main course was pan-roasted loin of venison, parsnips, puy lentils, wilted chard, turnips and ‘Wild Horse’ Dark Bay porta jus.
The four National Chef of Wales finalists with Wales’ Deputy Minister
for Farming and Food Rebecca Evans watched by Culinary Association
of Wales secretary and judging panel chairman John Retallick.
Ben Taylor in action in the final watched by his commis chef
Ed Marsh and chairman of judges John Retallick.
Picture caption:
Top: National Chef of Wales winner Ben Taylor receives the trophy from Wales’ Deputy Minister for Farming and Food Rebecca Evans watched by Culinary Association of Wales secretary and judging panel chairman John Retallick.
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