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Battle for the Dragon

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Welsh Food, culinary trends and the passion with which it is associated are fast becoming topics of enormous interest to the public, and while chefs have less mystery and are more accessible to the consumer than ever before, their skills are still held in extremely high regard...

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History

Formed in June 1993, the Welsh Culinary Association now re-branded and known as the Culinary Association of Wales exists to promote excellence in the art of professional cookery within Wales.

In its mission statement the Association’s describes itself as: “A partnership of Professional Chefs and Caterers to develop and raise the culinary profile of Wales, its establishments and those working within them”. 

The Association, comprising North, Mid and South Wales Regions, supports the senior and junior Welsh National Culinary Teams, which represent Wales with distinction at international competitions around the world. Information about each of the regions and the teams can be found on their individual pages.

The Association, which is wholly autonomous, has in excess of 200 members representing all grades of chef, college lecturers and a wide range of suppliers to the hospitality industry in Wales.

After many years of strenuous lobbying, supported by political leaders in Wales, the Culinary Association of Wales took a huge step forward when it was granted membership of the prestigious World Association of Chefs’ Societies (WACS) at the 30th World Congress in Kyoto, Japan in March 2002. 

The decision meant that, for the first time, Wales could proudly fly the Welsh flag and compete as a nation in its own right, after eight years of competing as a region of Great Britain. As a consequence, the Association was also able to form a junior team to compete on the world stage, which was a major boost for the development and natural progression of young chefs in Wales.

North Region    ~    Mid Region    ~    South Region

Wales Culinary Association has North, Mid and South Wales regional committees, each representing chefs working in establishments ranging from Michelin star restaurants to small country pubs. Each region has elected representatives on the Association’s board.

Good food and drink in North Wales is inspired by a blend of modern and traditional. Pavement cafes, bistros and brasseries appear alongside some of the best dining establishments and traditional country pubs.

Our succulent and sweet lamb, with fragrant hill herbs has gained a reputation far beyond Mid Wales. In this strong farming region, we are proud to source fresh, local ingredients. Reason enough to tickle your appetite in the local pub or to venture out to one of our many food fairs. 

Our farmers' markets have always been and always will be farmers' markets. You will know why we leave them as they are when you are strolling along, freshly cured ham, truckles of cheese assaulting your senses and eyes feasting on home-grown vegetables. With friendly chat and tasty samples, our farmers' markets are a treasure trove for young and old.

South Wales Region is blessed with many award winning food and drink producers and quality ingredients that contribute to fantastic regional dishes prepared by talented and passionate chefs. Food miles is a key issue for Welsh chefs who source quality, fresh local ingredients wherever possible through the different seasons from land, sea and river.

All three regions can boast many 'Wales the True Taste' award winning food and drink products, which provide chefs with a rich larder to produce a huge range of delicious dishes.

Seeking out the best that Wales has to offer can be a fascinating part of any itinerary, leading from the cities and market towns to relatively remote areas and some of the finest inland and coastal scenery in Europe.

Whether you live in Wales or are just visiting, there’s plenty of Welsh food and drink for everyone to discover and enjoy.

Officers

North Wales Region covers from Wrexham in the east, through breathtaking Snowdonia to Caernarfon on the west coast and including the island of Anglesey.

South Wales region comprises the largest county of Powys southwards, including the capital Cardiff and the nation’s other main cities of Swansea and Newport. The region stretches from Monmouthshire on the English border to Pembrokeshire, which reaches out in the Irish Sea.

Officers:

W.C.A. National Treasurer: Sally Owens - Lecturer, Coleg Llandrillo Cymru, Rhos-on-Sea - owens.sally@tiscali.co.uk

W.C.A. Caretaker President / National Secretary: Kevin Williams - Catering & Hospitality Manager Coleg Harlech WEA (N) - secretary@welshculinaryassociation.com

W.C.A. North Wales Region Chairman: Toby Beevers, Executive Chef Hawarden Estate & Glynne Arms - toby@thebeeversfamily.com

W.C.A. North Region Secreatry: Mike Evans, Junior National Culinary Team Manager & Grŵp Llandrillo Menai. evans1m@gllm.ac.uk

W.C.A. North Wales Region Treasurer: Jane Cater, Events Manager, Grŵp Llandrillo Menai - cater1j@gllm.ac.uk

W.C.A. South Wales Region Chairman: Peter Fuchs, Culinary Director Celtic Manor Resort, Newport. pfuchs@celtic-manor.com

W.C.A. South Wales Region Treasurer: Colin Gray, Director Capital Cuisine. csgray@btconnect.com

W.C.A. South Region Secreatry: Mike Bates, Executive Chef & Owner The White Hart Village Inn, Llangybi, Near Usk. mbates341@gmail.com

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