A young chef working in west Wales has been crowned Junior Chef of Wales just one day after celebrating her 19th birthday.
CAITLIN MEREDITH, a catering student at Coleg Ceredigion, claimed the 2026 Junior Chef of Wales title following a closely fought final held at ICC Wales in Newport on Tuesday (January 20).
Ms Meredith, who lives near Aberystwyth and works part-time at the two Michelin-starred Ynyshir Restaurant and Rooms near Machynlleth, impressed judges with a three-course menu showcasing Welsh produce, earning a gold medal and edging out three strong competitors.
The final cook-off, organised by the Culinary Association of Wales (CAW) alongside the Castell Howell Trade Food Service Show, saw four finalists given three hours to prepare and present a three-course dinner for four people, using a minimum of eight Welsh products with Geographical Indication (GI) status.
Ms Meredith’s winning menu included Dyfi prawn stuffed cappelletti with laverbread, pan-fried Welsh beef with Caerphilly cheese potato dauphinois, and a dessert of sticky toffee bara brith with caramelised apple ice cream.
Judges said the standard of cooking was exceptionally high, with Ms Meredith narrowly beating silver medallist Gabi Wilson of Rhayader, who works at the Green Michelin Star restaurant Chapters in Hay-on-Wye. Bronze medals were awarded to Katie Duffy of Llanelli and Sonny Page from Menai Bridge.
As winner, Ms Meredith receives automatic seeding into the semi-finals of the UK Young National Chef of the Year competition, along with a fully funded place on the Young Chefs Programme at the Worldchefs Congress & Expo, to be held at ICC Wales in May.
Speaking after her win, Ms Meredith said she had not expected to take the title.
“It was very unexpected because there were some very good contenders against me and I thought I had no chance,” she said. “Thanks go to my college tutors and my colleagues at Ynyshir who have worked so hard with me.
“I’m in my final year at college and will then be working full time at Ynyshir. It’s hard work and long hours, but very enjoyable. Being named the best young chef in Wales is a real confidence boost.”
Colin Gray, chairman of the CAW judging panel, praised all the finalists for competing under pressure.
“It was a closely run competition which came down to fine margins,” he said. “Caitlin managed to edge her way to victory by remaining calm and delivering high-quality dishes on time, while also scoring strongly on preparation, cooking and hygiene.”
Meanwhile, attention has turned to the National Chef of Wales final, being held at the same venue on Wednesday. Among the eight finalists competing is Daniel Jones of the Abergwaun Hotel in Fishguard, giving Pembrokeshire a strong local interest in the competition.
The National Chef of Wales winner will also receive a funded delegate package for the Worldchefs Congress & Expo, along with professional prizes and industry recognition.
