Nick crowned best chef in Wales

A top chef from The Celtic Manor Resort near Newport has been crowned the best in Wales after winning a tense cook-off today (Tuesday)

Nick Evans, 33, head chef of Owens Restaurant at the resort, held off a strong challenge from three rivals to triumph in the National Chef of Wales Final on the opening day of the Welsh International Culinary Championships at Coleg Llandrillo Cymru, Rhos-on-Sea.

Apart from securing the coveted best chef title, Evans also collected a cash prize of £500 and will now join the Welsh National Culinary Team for the prestigious Culinary World Cup 2006 in Luxembourg in November. He will recreate his winning menu for 120 guests at a presentation dinner at Coleg Llandrillo Cymru on April 5.

The prestigious competition, held every two years, was organised by the Welsh Culinary Association and jointly sponsored by the Welsh Development Agency and Hybu Cig Cymru / Meat Promotion Wales.

„Fantastic, I’m over the moon,“ was Evans’ initial reaction after being declared winner in front of a large audience. „When I was at college in South Wales, I did my work placement at The Celtic Manor the same year as Trevor Jones won the National Chef of Wales contest in 1990 and I always thought to myself that I would like to do that one day.“

The four chefs were set the ultimate test of their culinary skills when they were given a mystery black box of ingredients to work with. >From the moment they received their black box, they had just three hours to decide how to use the ingredients, write a menu and then prepare a four-course meal for four.

„When I first saw the box of ingredients I thought ‘How on earth am I going to cook a shoulder of lamb in two hours’. The challenge was to produce a good, balanced menu that was going to eat well,“ said Evans, who lives in Cwmcarn.

His recipe for success opened with a starter of pan-fried John Dory, lobster and smoked trout, salsify, peas and light shellfish sauce followed by creamed celeriac and apple soup, whipped goat’s cheese and chives.

Main course was braised shoulder of Welsh Lamb, lentils, shallot puree, road artichoke, garlic and a balsamic vinaigrette jus and dessert was hot rhubarb soufflé, rhubarb and orange crumble with blood orange and yoghurt foam.

The beaten finalists were Stephen Duffy, 33, head chef at St Tudno Hotel, Llandudno, Gareth Dwyer, 26, head chef at the Castle Hotel, Conwy and Ross Williams, 33, head chef of La Marine Restaurant, Penarth.

Friends Duffy and Dwyer were aiming for a notable double, as they were both former National Junior Chef of Wales champions. Duffy was previously runner up for the senior title in 2002, while Dwyer was fifth in 2002 and runner up in 2004.

Evans now plans to represent Wales in the competition to find the best chef in Great Britain in September and is looking forward to the experience of going to the Culinary World Cup in November.

Nick Evans celebrates after winning the National Chef of Wales Final.

More info: www.wacs2000.org

Photo: Wacs2000

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