The final was held at the Welsh International Culinary Championships (WICC), organised by the Culinary Association of Wales (CAW) over three days at the International Convention Centre Wales (ICC Wales) in Newport.

Commenting on his victory, Everton said: “I knew I did well in the final but I never imagined I was going to win. What an honour to represent Wales again to show that I am the best in my field. All the hard work and training has paid off. Winning this competition was in my bucket list and it’s a huge achievement.”

In the final, Everton cooked a starter of potato salad comprising laverbread gnocchi, infused root vegetables, Caerphilly cheese, toasted turnip top and watercress veloute. His main course was a celebration of Welsh Beef with locally sourced sirloin, braised beef cheek, textures of mushroom and onion and truffled beef reduction.

Everton plans to compete for the National Chef of Wales next year, as he bids to become the first chef to win the two titles in consecutive years since Danny Burke. He will now compete in the semi-final of the Craft Guild of Chefs’ 2024 UK Young National Chef of the Year competition.

He will also be invited to attend the Worldchefs Congress and Expo to be held at ICC Wales in May, 2026. Everton also won a set of engraved Friedr Dick competition knives and £100 of Churchill products.

The junior chefs had three hours to cook a creative, two course dinner for six people, with a starter suitable for a vegetarian diet and a main course using two different cuts of GI Welsh Beef. A minimum of four Welsh GI products had to be used in the dishes. 

Runner-up and silver medallist was Ged Jones, chef de partie at Carden Park Hotel, near Chester.