A talented chef based in Nantwich has scooped a national title, adding to his list of honours.
Dion Wyn Jones, executive chef at Rookery Hall Hotel & Spa, Nantwich, beat seven rivals to the National Chef of Wales trophy at ICC Wales, Newport.
Dion, a former winner of the prestigious International Escoffier Challenge Grand Final in France, had previously represented Wales in the junior and senior Culinary Team Wales.
His previous bid for glory ended with a silver medal, but this time it was gold.
The Anglesey-born culinary star said: “I am a proud Welshman and it means a lot to me to win this competition.
“We have three AA rosettes at Rookery Hall and my boss wants me to get my name out there again and raise my profile. Winning this competition will do that.
“Having been involved with the Culinary Team Wales in the past, I would like to represent by country again in overseas competitions.”
National Chef of Wales 2026 competition at the ICC Wales.
Picture by Phil Blagg Photography.
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Both the National and Junior Chef of Wales finals, organised by the Culinary Association of Wales (CAW), were held alongside Castell Howell Trade Food Service Show at ICC Wales.
The National Chef of Wales final – the country’s premier culinary competition – was contested over two heats.
CAW vice president and judging panel chairman Colin Gray said it was one of the closest finals he had judged and he praised the high standard of dishes presented by the chefs.
“There were some really standout dishes from chefs who are prominent in the industry and had the courage to put their reputations on the line. Only 10 points separated the top four places,” he added.
“It’s great to see Dion back competing and he showcased his experience and skills to best effect.”
Dion’s prizes included £250 worth of products from DPS Tableware and a set of engraved cook’s knives from Friedr Dick.
Dion’s starter was Pembrokeshire lobster tart with Jerusalem artichoke, emulsion, sea herbs and sauce made from shells.
Main course was Welsh Lamb loin, sticky lamb neck, Lamb fat carrot jam and minted lamb sauce.
The dessert was pear and dulce chocolate, fueilletine biscuit, Penderyn single malt whiskey, pear and Welsh perry sorbet.
As part of the CAW’s commitment to promote quality Welsh food and drink, the finalists had to include at least eight Welsh products of Geographical Importance (GI) in their creative three-course menu for four people.
(Pics by Phil Blagg Photography)
I hope the owners of Rookery hall see that you get a Decent pay rise,
After all doing a fantastic job cooking takes a lot of Dedication,
I’m sure Rookery hall will take advantage of your awards to their advantage.
That is fantastic, will be eating at Rookery hall soon, normally we have to travel to the lakes to eat at the amazing Stamp House for a special meal