A CAPTIVATING final to the Junior Chef of Wales saw four top chefs cook up a storm in Rhos-on-Sea.

Wrexham-based Sion Hughes clinched the coveted title at the Welsh International Culinary Championships (WICC) for chefs aged between 17 and 23, held at Coleg Llandrillo’s Rhos-on-Sea campus on Thursday night.

He edged out Oliver Thompson, 20, chef de partie at The Bull, Beaumaris, into second, with Thomas Martin, 22, sous chef at The Brook Bistro in Whitchurch, Cardiff, and the Celtic Manor’s Daniel Britton, 21, third and fourth respectively.

Mr Hughes said "“I am absolutely thrilled to have won, but I have to admit that I am shocked.

“I wasn’t expecting to win at all. The other three chefs are of a very good calibre so the standard was high in the final. To have won is brilliant. It will take a while to sink in.”

The event was also an opportunity for the judges – Colin Gray, chairman of the judges; Culinary Team Wales manager, Nick Davies; Junior Culinary Team Wales junior team manager, Michael Evans; and Junior Culinary Team Wales coach, Danny Burke – to cast their eyes over the best up-and-coming talent as they prepare for big events on the horizon including the Junior Culinary Olympics in Germany.

Mr Hughes, who works at Carden Park, Chester, impressed the judges with his winning combination that had a vegan starter of Jerusalem artichoke and wild mushroom risotto, followed by a herb crusted Rhug Estate loin of lamb with shoulder fritter, ratte mash, pickled onion and dust, and beer vinegar. He created a rhubarb tart for dessert with vanilla cremeux, honey glass, yoghurt and honey sorbet.

Also representing North Wales, Mr Thompson - a runner-up last year also - opened with a Snowdonia mushroom gnocchi starter consisting of mushroom ketchup, chives and Welsh truffle. His main course of braised neck of lamb, rosemary rosti and leeks was followed by a Felin honey dessert including yoghurt and white chocolate.

The 20-year-old winner will now be seeded through to the semi-finals of the Young National Chef of the Year organised by the Craft Guild of Chefs. All four Welsh finalists had qualified by winning their challenging regional events.

He will also go on an all-expenses-paid visit to the the Worldchefs Congress 2020 with the Culinary Association of Wales, who organised the WICC, where he will be part of the Worldchefs Young Chefs Club.

In addition, he will be invited to a study tour hosted by Koppert Cress in the Netherlands and received a set of engraved F. Dick Knives, as well as £100 worth of Churchill products.