YOUNG CHEF ROBBIE GOES ONE GONG BETTER!
Robbie Walker, the junior sous chef at the Royal Sportsman Hotel, was the only one of around 16 from North Wales to win gold, after gaining silver in the junior championships last year.
Robbie went one 'gong' better as judges again recognised his outstanding achievement and improvement in the Open Welsh Lamb dishes category of the competition, organised by North Wales' leading college by Coleg Llandrillo Menai.
Robbie, of Tremadog, and originally from Colwyn Bay and Manchester, says the gold was a "big step up" after coming close to his biggest award in 2013.
For his dish of deconstructed lamb cawl, Robbie had just three days to perfect the recipe and only 30 minutes to prepare, cook and plate it to the highest standards. He finished with three minutes spare!
Robbie, married with a young son, has worked at 'the Sportsman' for two years with some of its finest young head chefs, all of at least 2 AA Rosette standard.
He said: "I can always improve and will never give up. The one absolutely key thing I have learned - especially from a former head chef Ian Owen - is 'Fail To Prepare; Prepare To Fail'. My ambition one day is to run my own gastro-pub or restaurant and working here now with new head chef Russell Croston is ideal preparation for that!"
New hotel owner Aby Quddus says the hotel will continue to train, develop and invest in its chefs, kitchen crew and other staff - so they deliver the best food, drink, and service to customers and guests.
Chef Robbie Walker with his gold medal and championship certificate
outside the Royal Sportsman Hotel in Porthmadog.