A CHEF from a pub near Brecon will be vying to reach the finals of the National Chef of Wales competition next week.

Gavin Kellett, who works at The Three Horseshoes Inn in Groesffordd, will be up against seven other candidates in two semi finals being held at Coleg Ystrad Mynach's Hengoed Campus on Monday (January 14).

Gavin is hoping to improve on his performance in last year's competition, when he was one of the four eventual finalists, by winning the entire competition.

Joining him in vying to reach the final for a second successive year are Matthew Smith, from Lake Vyrnwy Hotel, Llanwddyn, and Matthew Ramsdale, from the Chester Grosvenor in Chester.

Uniquely Ramsdale will be facing two of his work colleagues from the Chester Grosvenor, Sam Griffiths and Aaron Tye. And Tye, one of the youngest in the competition, will be hoping to add the senior trophy to the Junior Chef of Wales title he won last year.

The three other semi finalists are Sam Ricketts, from the Llandudno Bay Hotel, Llandudno; Luke Henley, a private chef from Cardiff and Wayne Barnard, from Pier 64, Penarth.

Gavin, 33, from Crickhowell, and the seven other chefs will be given three hours to cook and serve up a three-course menu for four people, using mostly Welsh products. They must cook a vegan starter, a main course using two different cuts of Welsh Beef and a dessert including chocolate as the main ingredient.

The four highest scoring chefs will qualify for the final to be held at the Welsh International Culinary Championships (WICC) at Grwp Llandrillo Menai, Rhos-on-Sea, on Thursday, February 28.

The winner will be invited on a study tour hosted by food innovators Koppert Cress in the Netherlands and will receive a set of engraved F. Dick Knives and £250 worth of Churchill tableware.

To qualify for the competition, chefs must be over the age of 23, of Welsh descent or work or study in Wales.

Arwyn Watkins, Culinary Association of Wales president, said: “We are delighted that so many Welsh chefs, both from within and outside of Wales, have entered this year’s competition.

“The calibre of entries is very impressive and it’s healthy for the association to see several new names in the semi-final heats. This competition provides a perfect platform for the best Welsh chefs to showcase their talent and skills.”

The WICC are organised by the CAW and main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry. Other sponsors include Castell Howell, Harlech Foods, Churchill, Koppert Cress, Dick Knives, Roller Grill, MCS Technical Products and Major.