Shrewsbury School chefs to cook-off in Wales’ premier culinary contests

Two talented chefs who work together at Shrewsbury School will be competing in two prestigious finals at the Welsh International Culinary Championships (WICC) 2025 in January.

Junior Culinary Team Wales captain Calum Smith will be competing in the Junior Chef of Wales final while work colleague Jordan Howorth from Baschurch is one of 10 National Chef of Wales finalists.

Both chefs, who work for Independent by Sodexo, helped the Culinary Team Wales win a gold medal at the Alen Thong Golden Coffee Pot Young Chef Challenge in Sharjah in May.

The finals take place at the WICC, organised by the Culinary Association of Wales (CAW) at ICC Wales, Newport from January 20-22. It will be the first time Calum and Jordan have competed at the WICC., a three day showcase of culinary talent and Welsh food and drink.

The National Chef of Wales final is on the opening day, Monday, January 20 and the chefs will be given three hours to cook three courses for 12 diners featuring GI Welsh ingredients and Cygnet Gin.

The menu must include a plant-based starter suitable for a vegan diet, a main course featuring two different cuts of GI Welsh Beef and a dessert featuring hot, cold and chocolate elements and a biscuit or tuille.

It will be Jordan’s first individual culinary competition and he’s looking forward to the challenge. “I am elated to be a finalist,” he said. “I have competed for Wales in a team competition and I can’t wait to show my skills at an individual level.”

The Junior Chef of Wales final will be contest by five chefs on Wednesday, January 22. The chefs will be given two-and-a-half hours to cook a three course pescatarian meal for six diners with a plant-based starter suitable for a vegan diet, a main course featuring Chirk Farm Trout and a dessert including one hot and one chocolate element. The competition is sponsored by Cygnet Gin.

The winner will be automatically seeded into the UK semi-final of the Young National Chef of the Year.

Calum and Jordan will be training with Sion Hughes, head chef at The Spa at Carden Park, near Chester in preparation for the final.

A former Junior Chef of Wales winner, Sion had Calum as his commis chef at the Global Chefs Challenge final in Singapore in October, where he finished sixth as the youngest chef. Sion will be Jordan’s commis chef in the National Chef of Wales final.

“I’m excited but also nervous because there will be a lot of pressure on me in the final,” said Calum. “I have a strong team around me and it would mean everything to me if I won.

“It’s fantastic that Jordan and I are both finalists and there will be some party if we come away with the double!”

Winners of all three competitions, together with the Welsh Apprentice Butcher of the Year, will be announced at a Gala Dinner and Awards Ceremony to close the WICC on the evening of January 22.

CAW president Arwyn Watkins, OBE, said: “It is great to see so much culinary talent taking the time out of their busy schedules to enter our National Chef, Junior Chef and Vegan Chef of Wales 2025 competitions.

“The quality of entries was outstanding and I am looking forward to not only seeing the chefs’ menus being cooked but also tasted. This year, the general public has the opportunity to enjoy the dining experience on a first come first serve basis.”

Diners can reserve tickets to experience the dishes cooked by the finalists in the three finals at: office@culinaryassociation.wales .

Sponsors of the WICC are Castell Howell, Cambrian Training Company, Roller Grill UK, MCS Technical Products, Capital Cuisine, Churchill, Cygnet Gin, Henley Bridge, Food and Drink Wales, Kentaur, City & Guilds UK, Essential Cuisine, Ecolab, Hybu Cig Cymru / Meat Promotion Wales, Terry’s Patisserie Ltd, Willo Game, Fresh & Tasty Microgreens, Radnor Hills and Friedr Dick GmbH & Co.

Picture caption:

Calum Smith (right) and Jordan Howorth.