In with the chance of winning the national title, the 10 chefs going head-to-head on 14 January are:

• Arron Tye, Grosvenor Pulford Hotel and Spa (Chester) – 2018 Junior Chef of Wales winner
• Andrew Tabberner, The Bull (Beaumaris) – 2015 Junior Chef of Wales winner
• Matthew Smith, Lake Vyrnwy Hotel (Llanwddyn)
• Gavin Kellett, Crickhowell 
• Matthew Ramsdale, Chester Grosvenor (Chester)
• Sam Ricketts, Llandudno Bay Hotel (Llandudno)
• Sam Griffiths, Chester Grosvenor
• Carl Cleghorn, Celtic Manor Resort (Newport)
• Luke Henley, private chef from Cardiff
• Wayne Barnard, Pier 64 (Penarth)

They will each have three hours to cook a four-cover, three-course meal comprising: a vegetarian starter; main course using two different cuts of Welsh Beef; and a dessert with chocolate as the main ingredient.

The 11 junior semi-finalists, who will compete on 7 January, are as below:

• Oliver Thompson, The Bull (Beaumaris)
• Lee Millington, The Bull (Beaumaris)
• Calum Smith, Shrewsbury College
• James Jarvis, Shrewsbury College
• James Whalley, Tyddyn Llan (Llandrillo)
• George Woodhead, Coast Restaurant (Saundersfoot)
• Thomas Martin, Holm House Hotel (Penarth)
• Daniel Britton, Celtic Manor Resort (Newport)
• Thomas Herbert, Lucknam Park Hotel (Colerne)
• Joshua Morris, Atlantic Hotel (Porthcawl)
• Sion Hughes, Carden Park (Chester)

They will also have three hours to serve a three-course, four cover-meal, including a vegan-friendly starter; main course using Welsh Lamb and a dessert including Welsh honey.

CAW president Arwyn Watkins, commented: “We are delighted that so many Welsh chefs, both from within and outside of Wales, have entered the competitions.

“The calibre of entries is very impressive and it’s healthy for the association to see several new names in the semi-final heats.

“These competitions provide a perfect platform for the best Welsh chefs to showcase their talent and skills.”

Both finals will take place 28 February at the Welsh International Culinary Championships (WICC), with the winners to receive a study tour to the Netherlands with Koppert Cress.

The junior winner will also be seeded through to the semi-finals of the Craft Guild’s Young National Chef of the Year, as well as an all-expenses-paid visit to the World Chefs Congress 2020, where they will be part of the Worldchefs Young Chefs Club.