Double valentine's day celebration for champion chef Chris

Chris Owen celebrated his fifth wedding anniversary on St Valentine’s Day in style after cooking his way to the coveted National Chef of Wales title and £2,000 prizemoney at the Welsh International Culinary Championships at Coleg Llandrillo Cymru, Rhos on Sea.

Owen, 25, senior sous chef at The Quay Hotel and Spa, Deganwy, edged out three rivals from different parts of Wales after a tense, three-hour final contested in front of a big audience, to take the dragon trophy and £2,000 prizemoney.

After being runner up in the competition two years ago, he went one better this time to add the title to the Junior Chef of Wales trophy. He also was a quarter finalist in the BBC Masterchef the Professionals last year and competed in Britain’s Best Dish.

“I’m ecstatic to win the title after being so close two years ago,” he said. ”It has been a hell of a 12 months. I was very happy with all my dishes and I had some good comments from the judges.

“Competing on Masterchef helped me to understand the standard needed for a Michelin star, which I hope to achieve later in my career.”

He and wife, Sam, celebrated the triumph with a curry in their home town of Llandudno. There’s no rest for Owen, however, as he’s back in action at Coleg Llandrillo Cymru with the Welsh National Culinary Team at the Battle for the Dragon contest against Italy and Germany on Thursday.

Runner up in his first competition was Jonathan Reed, 23, senior chef de partie at the Royal Sportsman Hotel, Porthmadog, who received £1,000 prizemoney and was delighted with the 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 other finalists were Ryan Jones, 28, sous chef at Ffresh Restaurant at Wales Millennium Centre, Cardiff and Karl Jones Hughes, 37, head chef at Hotel Plas Hyfryd, Narberth.

All four chefs were awarded silver medals and chairman of the judges Graham Tinsley, manager of the Welsh National Culinary Team, said it had been the contest’s closest ever final.

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.

“There were not many marks between the four chefs, but probably what swung it for Chris was his competition experience,” he said. “I would happily have all four chefs in the Welsh team.”

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.

Jones competed in the final with his twin brother, Neil, who swapped his job as a community nurse in Swansea to be a commis chef for the day. Neil joked: “I had no one else to spend Valentine’s Day with. I’m very proud of Ryan.”

Menus

Chris Owen:

Starter: Pressed terrine of mackerel and skate with pan seared trout, Conwy mussels, nage, glazed courgettes and micro coriander.

Main course: Roasted rack of pPork with anise spiced pork cheek, squash, wilted spinach, buttered sprouts, braised potato, baby carrots and herb jus.

Dessert: Rhubarb soufflé with a chilled lemon rice pudding, rhubarb and ginger crumble and a warm rhubarb jelly.

Jonathan Reed:

Starter: Duo of locally caught mackerel, pan fried fillet, marinated mackerel, fennel Puree, Chorizo oil and crispy mussels.

Main course: Fillet of Welsh Beef, Jerusalem artichoke, sprout tops, pancetta and braised potatoes.

Dessert: Natural yogurt pannacotta, rhubarb, orange, almond biscuit and mint syrup.

Ryan Jones’ menu:

Starter: Pan fried skate wing, Conwy Mussels, chorizo and Jerusalem artichoke.

Main course: Roast rack and braised cheek of Brecon Pork, pomme puree, carrots and sprout tops.

Dessert: Rhubarb souffle and honey ice cream.

Karl Jones-Hughes:

Starter: Mackerel sashimi, onigiri with sprout top salad, mussel tempura, sweet and sour dipping sauce.

Main course: Ballantine of chicken breast, chorizo and pancetta, pig’s cheek tortellini, lentil salad, sauté brunoise with sage, peppered Caerphilly wafer and warm gazpacho reduction.

Dessert: Potted rhubarb and meringue, iced vanilla parfait, almond praline dust, almond biscotti and rhubarb and whiskey curd.

Chris Owen celebrates his victory with sponsors (from left) Adam from the Welsh Government, Emma Jones from Hybu Cig Cymru, Emma Quinn from Unilever Food Solutions and chairman of the judges Graham Tinsley, manager of the Welsh National Culinary Team