Josh Morris named National Chef of Wales
Josh Morris, senior sous chef at Palé Hall Hotel, Llandderfel, Bala, has been crowned National Chef of Wales.
The 28-year-old chef from Porthcawl, a former Junior Chef of Wales finalist, beat eight other contestants in a heated three-day competition at the International Convention Centre Wales (ICC Wales), Newport.
He was presented with the coveted dragon trophy by Lesley Griffiths, minister for rural affairs, at the Welsh International Culinary Championships awards dinner.
Participating chefs had been challenged to cook a three-course menu for 12 people featuring six Welsh GI products by the Culinary Association of Wales (CAW).
Their menus required a vegan starter followed by a main course using two different cuts of GI Welsh lamb and a dessert showcasing Denbigh plums, ice cream, chocolate and biscuit or tuille.
Morris impressed the judges with his starter, confit of Pembrokeshire potatoes, hay, truffle and baked potato dash; main, roasted Gower salt marsh lamb, lamb shoulder and Welsh leek hot pot, cavolo nero and black garlic tapenade; and dessert, white chocolate and meadowsweet parfait, cinnamon and Denbigh plums.
Commenting on his win, he said: "I didn't expect that at all because the competition was so strong. It means a lot to me because it puts my name out there a bit more."
He was supported by his commis chef, Robin Evans, pastry chef at Palé Hall.
Morris has been invited to attend the Worldchefs Congress and Expo, which will be held at ICC Wales in May 2026, and also received a set of Friedr Dick competition knives and £250 of Churchill products.
He was followed by runner-up Harry Paynter-Roberts, sous chef at Carden Park Hotel and Spa, Chester, who won a silver medal.
Other silver medallists included 2014 winner Ryan Jones, head chef at the Principality Stadium, Cardiff, who also won the award for best starter, and Wayne Barnard, junior sous chef at Benito Luis, Caerleon, who won the award for best dessert.
Bronze medallists were Jamie Tully, executive chef Chartists 1770 at the Trewythen, Llanidloes; Will Richards, training officer with Cambrian Training Company from Pontyclun; Rebekah Wright, sous chefs at the Celtic Manor/the Celtic Collection, Newport; Matthew Owen, head chef at the Celtic Manor, Newport and Angharad Rockall, head chef at Heronston Hotel and Spa, Bridgend.
Colin Gray, CAW vice president and judging panel chairman, said: "All the chefs did amazingly well in a high standard final. We should also not forget the commis chefs because they competed as teams of two."
