A STUDENT from Coleg Llandrillo has been named the Junior Chef of Wales after defeating the rest of the field at the Welsh International Culinary Championships (WICC).
Dalton Weir, 22, a Hospitality & Catering student at Coleg Llandrillo’s Rhos-on-Sea campus (where the competition was also held), defeated four title rivals in a cook-off to be crowned champion.
Mr Weir, who hails from Llandudno, took home the coveted Dragon Trophy and also secured his place at the Worldchefs Congress 2022 in Abu Dhabi in May, where he will attend with a Culinary Association of Wales (CAW) delegation.
As head chef at Watson’s Bistro in Conwy, Mr Weir has honed his skills at Coleg Llandrillo, and was thrilled to be named champion.
Mr Weir said: “I am over the moon because it was a hard competition and I didn’t expect to win.
“I have wanted to do this competition for a few years and this was my last chance because of my age.
“Winning the competition means a lot because it will open doors for me in the future.”
Dalton Weir’s starter was miso poached langoustine tart, chilli and red pepper veil, carrot and nori salad and chilled avocado.
For his main course Mr Weir prepared pan-seared Welsh Beef fillet, oyster mushroom filled with Welsh Beef short rub, pomme souffle, caramelised celeriac, chive and wasabi emulsion, pickled shimeji mushroom and port wine.
Lastly, his dessert was rhubarb and custard: hot aerated custard cake, Lapsang Souchong and rhubarb sorbet, vanilla poached rhubarb, white chocolate soil and tempered ruby chocolate.
Dalton Weir, who cites Marco Pierre White’s philosophy as the biggest influence on his career, has also automatically qualified for the semi-finals of the Young National Chef of the Year contest, organised by the Craft Guild of Chefs.
Organised by the CAW, the WICC was hosted by Grŵp Llandrillo Menai’s campus in Rhos-on-Sea from February 22-24.
One the judges was Colin Gray, vice-president of CAW and managing director of Capital Cuisine, who said: “It was a keenly contested final but Dalton’s previous competition experience just gave him the edge.
“It’s pleasing to see that Wales is producing so many bright, young chefs who want to compete, especially as we are always scouting for members of Junior Culinary Team Wales.”
Elsewhere at the championships, the title of National Chef of Wales was also up for grabs.
Anglesey-based Andrew Tabberner, chef co-owner of Gaerwen Arms in Gaerwen, narrowly missed out on victory as he took home the silver medal, with Bridgend’s Thomas Herbert crowned champion at the Welsh International Culinary Championships presentation dinner held at the Imperial Hotel, Llandudno yesterday (February 24).
Taking home a bronze medal was another North Wales chef, Matthew Smith, sous chef at Chartists 1770 at The Trewythen Hotel, Llanidloes.
Mr Herbert will now represent Wales at the next Worldchefs Global Chefs Challenge Northern Europe heat.
The new champion added: “I was very happy with my dishes but I honestly didn’t expect to win.
“It means a lot to me because I am a proud Welshman and my dream is to eventually come back to Wales and open my own restaurant.”
Judging the meals were Mr Gray, Graham Tinsley, executive chef at Carden Park, Michael Evans, lecturer at Grŵp Llandrillo Menai, Danny Burke, co-owner of Olive Tree Catering, and Lee Corke, catering manager at Clare College.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here