A Mid Wales college lecturer has become only the second chef to win the Junior and National Chef of Wales titles in consecutive years.

Sam Everton, 26, from Llangeler, Llandysul, a catering lecturer at Coleg Ceredigion, Cardigan, followed in the footstep of Danny Burke, from Connah’s Quay who now runs Olive Tree Catering, Runcorn and was one of the final judges. Danny achieved back to back wins 25 years ago.

Sam, who also works part-time at Yr Hen Printworks, Cardigan, edged out nine rival National Chef of Wales finalists at the Welsh International Culinary Championships (WICC) to add another prestigious honour to his trophy cabinet.

Held at the International Convention Centre Wales (ICC Wales), the WICC is organised by the Culinary Association of Wales (CAW).

He cooked a starter of PGI leek and seaweed mosaic, puffed potato and yeast, followed by a main course of Ceredigion beef fillet, beef cheek tartlet, truffle and preserved allium. Dessert was 54% chocolate cremeux with Welsh honey butter, yoghurt and Barti rum.

Sam will now represent Wales in the Global Chef Challenge final at next year’s Worldchefs Congress & Expo which is being held in Wales and the UK for the first time. The event is being hosted the Culinary Association of  Wales (CAW) at ICC Wales.

“I decided to enter after hearing last year that Danny was the only chef to win the competitions back to back, but never in my wildest dreams did I think I would win,” said Sam. “It’s a privilege to win and another one to tick off my bucket list 

“It’s a big year ahead with a lot of planning and I’m excited to see what the future holds. Hopefully, I can win a medal at the Global Chef Challenge on home soil next year.”

Danny was one of the first to congratulate Sam, saying: “It’s fitting that my record has been matched on the 25^th anniversary of my achievement. Sam has been a great competitor for a long time and the dishes he produced in both finals were absolutely outstanding.

“From the moment he said last year that he was going to enter the National Chef of Wales competition, I knew he would win because of his focus and dedication. I am made up for him.”

Sam is a former WorldSkills golf medallist and finished third, whilst representing Wales, in the World Young Chef Young Waiter competition in Monaco in 2023.

Rebekah Wright from Ebbw Vale, beat Matthew Owen, from Cardiff, her colleague at Celtic Manor Resort, Newport, to second place and was also second in the Welsh Vegan Chef final.

The other finalists were Wayne Barnard from Caerphilly, who works at Llechwen Hall Hotel near Pontypridd, Patrick Millard from Bargoed, Ionut Rosca from Newport, Gareth Jenkins from Fleur de Lis and Pratik Bhandarkar from Newport, all from Celtic Manor Resort, Sam Rust from Swansea, who works at The Grove, Narberth and Jordan Howorth from Baschurch, who works at Shrewsbury School for Independents by Sodexo.

The finalists were given three hours to cook three courses for 12 diners featuring GI Welsh ingredients and Cygnet Gin. The menu had to include a plant-based starter suitable for a vegan diet, a main course featuring two different cuts of GI Welsh Beef and a dessert featuring hot, cold and chocolate elements and a biscuit or tuille.

Sponsors of the WICC are Castell Howell, Cambrian Training Company, Roller Grill UK, MCS Technical Products, Capital Cuisine, Churchill, Cygnet Gin, Henley Bridge, Food and Drink Wales, Kentaur, City & Guilds UK, Essential Cuisine, Ecolab, Hybu Cig Cymru / Meat Promotion Wales, Terry’s Patisserie Ltd, Willo Game, Fresh & Tasty Microgreens, Radnor Hills, Robot Coupe and Friedr Dick GmbH & Co.