Caitlin Meredith from Ceredigion has been crowned the 2026 Junior Chef of Wales, claiming the prestigious title just one day after celebrating her 19th birthday. The talented catering student, who is currently enrolled at Coleg Ceredigion, triumphed in a fiercely contested final cook-off held at ICC Wales in Newport.
A Culinary Triumph Against Stiff Competition
Caitlin, who balances her studies with part-time work at the two Michelin-starred Ynyshir Restaurant and Rooms in Eglwys Fach near Machynlleth, faced three formidable rivals in the final. Her exceptional performance earned her a gold medal, narrowly edging out UK WorldSkills squad colleague Gabi Wilson from Rhayader, who works at the Green Michelin star restaurant Chapters in Hay-on-Wye and took home silver.
Medal Winners and Their Menus
The bronze medals were awarded to Katie Duffy, chef at The Halfway in Llanelli and last year's runner-up, and Sonny Page from Menai Bridge, who works for Bryn Williams at Porth Eirias in Colwyn Bay. The competition, organised by the Culinary Association of Wales alongside the Castell Howell Trade Food Service Show, required finalists to prepare, cook, and plate a three-course dinner for four people within three hours, using a minimum of eight Welsh products of Geographical Importance.
Caitlin's Award-Winning Menu
Caitlin's winning menu showcased her creativity and technical skill. Her starter featured Dyfi prawn stuffed cappelletti with dill, ricotta, and laverbread, accompanied by prawn head jus, spring onion oil, roasted shallot puree, and crispy Carmarthen Ham. For the main course, she served pan-fried GI Welsh Beef fillet with confit leek and parsnip puree, roasted green beans with Welsh Heather Honey, potato dauphinois with Caerphilly Cheese, beef kidney, and braised button onions. Her dessert was a sticky toffee bara brith with caramelised apple ice cream, salty hazelnut tuile, and white chocolate whipped ganache.
Prizes and Future Opportunities
As the winner, Caitlin receives automatic seeding into the semi-final of the UK Young National Chef of the Year competition. She also gains a fully funded delegate package for the Young Chefs Programme at the Worldchefs Congress & Expo, to be held at ICC Wales in May, £150 worth of products from DPS Tableware, and a set of engraved cook's knives from Friedr Dick.
Reactions and Judging Insights
Expressing her surprise and gratitude, Caitlin said, "It was very unexpected because there were some very good contenders against me and I thought I had no chance. Thanks go to my college tutors and my colleagues at Ynyshir who have worked so hard with me." She added that she plans to work full-time at Ynyshir after completing her final year at college, describing the experience as "hard work and long hours but very enjoyable and interesting."
Colin Gray, chairman of the CAW judging panel, praised Caitlin and the other finalists for their courage in competing in a new environment before an audience. He noted, "It was a closely run competition which came down to fine margins. Caitlin managed to edge her way to victory by remaining calm and presenting dishes of a high standard on time."
Competitors' Menus and Aspirations
Gabi Wilson, the silver medallist and first winner of the Green Chef Challenge at the 2024 Welsh International Culinary Championships, served a menu including steamed lemon sole with Cardigan Bay crab mousse, Welsh beef fillet with braised beef cheek, and a chocolate cremeux dessert. She hopes to represent Team UK at the WorldSkills finals in Shanghai.
Katie Duffy's menu featured beurre noisette king prawns, pan-fried Welsh Beef fillet, and a chocolate crème brûlée tart, while Sonny Page presented scallop with pancetta and pea, Welsh beef fillet with beef cheek ragout, and a honey parfait dessert.
Looking Ahead to the National Chef of Wales Final
The National Chef of Wales final is set to take place at the same venue, with eight finalists divided into two heats. Competitors include Daniel Jones from Abergwaun Hotel in Fishguard, Dion Jones from Rookery Hall Hotel in Crewe, and several chefs from the Celtic Manor Resort in Newport, among others. The winner will receive a fully funded delegate package for the Worldchefs Congress & Expo, £250 worth of products from DPS Tableware, and engraved cook's knives from Friedr Dick.
Sponsorship and Support
This year's National and Junior Chef of Wales competitions are primarily sponsored by Castell Howell Foods, with additional support from Cambrian Training Company, Capital Cuisine, Roller Grill, MCS Tek, Friedr Dick Knives, DPS Tableware, and Hybu Cig Cymru. These partnerships highlight the growing importance of culinary excellence and innovation within Wales's food industry.
