Porthmadog Chef wins Silver medal
Porthmadog Chef wins Silver medal and £1000 prize money in the coveted National Chef of Wales title held at the
Welsh International Culinary Championships at Coleg Llandrillo Cymru, Rhos on Sea.
Jonathan Reed, aged 23, senior chef de partie at the Royal Sportsman Hotel, Porthmadog received a Silver medal and £1,000 prize money as runner up after a tense, three-hour final, contested in front of a big audience, in the national Chef of Wales Competition held on Valentine's day. This was the first time the Royal Sportsman Hotel had entered a competition and this was John's first as well.
The chairman of the judges Graham Tinsley, manager of the Welsh National Culinary Team, said it had been the contest's closest ever final. "There were not many marks between the four chefs, but probably what swung it for Chris Owen, the winner was his extensive competition experience," he said. "I would happily have all four chefs in the Welsh team."
Jonathan was delighted with his result; "I'm absolutely chuffed with the result in my first ever competition," he said. "I didn't expect to get to the final, so I'm overwhelmed to finish runner up."
The four finalists were challenged to prepare and cook a three course menu for four people under the critical gaze of experienced judges and spectators on the first day of the championships, which have attracted chefs from across the UK and Europe.
Ian Owen from the Royal Sportsman Hotel swapped his job as Head Chef to be a commis chef for the day and ironically, it was Ian who brought John with him as his Chef de Partie when moving to the Hotel, in June 2011. Ian commented that he was very proud of John.
Viorica Naudi, co owner of the Hotel, commented afterwards." we are really pleased with John's progress since he joined the hotel; he is an unassuming and dedicated quality chef and these three dishes will be featuring on our new Rosette menu in March".
This biannual contest is organised by the Welsh Culinary Association and sponsored jointly by the Welsh Government, Unilever Food Solutions and Hybu Cig Cymru / Meat Promotion Wales.
His menu included:
Duo of locally caught mackerel, pan fried fillet, marinated mackerel, fennel Puree, Chorizo oil and crispy mussels.
Fillet of Welsh Beef, Jerusalem artichoke, sprout tops, pancetta and braised potatoes.
Natural yogurt pannacotta, rhubarb, orange, almond biscuit and mint syrup.
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