Culinary Association of Wales announces National Chef of Wales 2026

Dion Wyn Jones, executive chef at Rookery Hall hotel and spa in Nantwich, has been crowned National Chef of Wales 2026 following a closely-fought final.

 

The Anglesey-born chef beat seven National Chef of Wales finalists at ICC Wales, Newport, supported by commis chef Ivan Barzev.

 

Finalists were tasked with preparing a three-course menu for four people that included at least eight Welsh products of Geographical Importance (GI).

 

Jones’ winning dishes consisted of poached cod with Welsh seafood mousse and seaweed, spinach, bisque, crispy leeks, potato pearls and samphire oil; pan-roasted Welsh Lamb canon with lovage crust, braised lamb baklava, carrot purée, fondant potato, pickled shallots and rosemary jus; and a dessert of chocolate mousse, poached pear, almond biscuit, dried pear, Penderyn and honey syrup.

 

The chef previously represented Wales in the junior and senior Culinary Team Wales and is also the former winner of the International Escoffier Challenge Grand Final in France.

 

He said: “I am a proud Welshman and it means a lot to me to win this competition. We have three AA rosettes at Rookery Hall and my boss wants me to get my name out there again and raise my profile. Winning this competition will do that.

 

“Having been involved with the Culinary Team Wales in the past, I would like to represent by country again in overseas competitions.”

 

Colin Gray, Culinary Association of Wales vice president and judging panel chairman, added: “There were some really standout dishes from chefs who are prominent in the industry and had the courage to put their reputations on the line. Only 10 points separated the top four places.

 

“It’s great to see Dion back competing and he showcased his experience and skills to best effect.”

 

Jones’ prizes included £250 worth of products from DPS Tableware and a set of engraved cook’s knives from Friedr Dick.

 

Runner-up Sam Rust from Parc Le Breos House, Parkmill, Gower, third placed Matthew Owen from the Celtic Manor Resort, Newport and fourth placed Gareth Crimmins from Heaneys Restaurant, Cardiff all received silver medals.

 

The other finalists were Daniel Jones from Abergwaun hotel, Fishguard; Goncalo Silva and Ionut Rosca from the Celtic Manor Resort and Wayne Barnard from Llanerch Vineyard, Hensol, Pontyclun.

 

The competition was judged by Gray, Danny Burke of Olive Tree Catering, Coleg Ceredigion lecturer Sam Everton and chef Andrew Addis-Fuller.