Holm House Hotel chef on the cusp of greatness

Wayne Barnard, senior chef de partie at Holm House Hotel, on the town’s Marine Parade, has already had his meal judged.

Wayne is up against Jamie Tully, executive chef at Chartist 1770 at The Trewythen, Llanidloes; Matthew Owen, head chef at the Celtic Collection, Newport; and David Williams, head chef at Ty Cwm Gwendraeth, Llanelli.

Each had to serve their own creative menu for a three course dinner for 12 people within five hours, using a majority of Welsh ingredients.

Their starter must be suitable for vegans, the main course must use two different cuts of PGI Welsh lamb and the dessert must feature seasonal fruits, an ice cream, chocolate and biscuit or tuille.

Wayne, a finalist for the third time, served up a starter of beetroot, celeriac and tofu souffle, pistachio craquelin, carrot and ginger puree, aged balsamic Penderyn whisky beetroot ketchup, pickled heritage beetroot and micro herbs.

Main course was Pant-Ys-Gawn pancetta spinach stuffed saddle of Welsh Lamb, minted pea velouté, lamb Parisienne potatoes, slow braised lamb tongue and walnut and apricot herb crumb.

His dessert was dark chocolate, blood orange and passion fruit mousse, sable biscuit, almond tuille, candied almonds, passion fruit and champagne jelly, ruby chocolate and lavender ice cream.

(Holm House Hotel)

Colin Gray, CAW vice president and chairman of the judges, said chefs competing have continued the high standards originally set.

“We have seen some great teamwork and a number of chefs, from different settings, have competed for the first time,” said Mr Gray.

“It has been nice to see the good mix of establishments represented in this year’s final.”

The winner will receive £500, a set of engraved knives from Friedr Dick and £250 worth of Churchill products. Runner-up will receive £300 and third place £200.

Winners of both the National and Junior Chef of Wales contests will be announced at an awards dinner at The Imperial Hotel, Llandudno tonight.