Holm House Hotel chef Wayne Barnard comes third in Wales

Wayne Barnard, senior chef de partie at Holm House Hotel, on the town’s Marine Parade, was in the running to become National Chef of Wales.

Wayne came joint third, with Jamie Tully, executive chef at Chartist 1770 at The Trewythen, Llanidloes; Matthew Owen, head chef at the Celtic Collection, Newport; David Williams, head chef at Ty Cwm Gwendraeth, Llanelli; Robert Cave, head chef at Rookery Hall Hotel, Crewe; Dan Andree, head chef at Beach House Restaurant, Oxwich, Swansea; and Dalton Weir, sous chef at The Cottage Loaf, Llandudno.The eventual winner was Matthew Smith, 39, who lives in New Mills, near Newtown.

The eventual winner was Matthew Smith, 39, who lives in New Mills, near Newtown.

Smith, supported by 17-year-old commis Amy Phillips from Cheshire South and West College, Crewe, where he works as a chef lecturer, said he could not think of a better early 40th birthday present.

“It means everything to me because I have committed so much to training and developing myself and sacrificed money, time and mental health ,” he said. “This was going to be my last attempt to win the National Chef of Wales competition.

Wayne Barnard in action at the competition

Wayen is senior chef de partie at Holm House Hotel

Each chef had to serve their own creative menu for a three course dinner for 12 people within five hours, using a majority of Welsh ingredients.

Colin Gray, chairman of the judges and Culinary Association of Wales (CAW) vice president, praised all the chefs for having the courage to enter the competition.

“It’s a real honour to be crowned National Chef of Wales and to have that on your CV is a massive accolade,” said Mr Gray. “We have seen some great teamwork and an eclectic mix of finalists this year from different parts of our industry which has been great to see.”

Smith’s winning prize was £500, a set of engraved knives from Friedr Dick, £250 worth of Churchill products and the coveted dragon trophy.