Johns has been selected in a team of six chefs to represent Wales at the festival from June 24 to July 5. He is one of around 100 Welsh performers and craftspeople who will be showcasing Wales for 10 days. An area the size of four football pitches on the National Mall will be split into different themed areas, each telling a different story. Johns and his fellow chefs, led by food writer and television and radio presenter Angela Gray, will be working in the Homes and Community themed area. Johns commented on the experience: "I am delighted and proud to have been chosen to take part in this exciting festival. It's a great honour and I am looking forward to preparing and presenting dishes based on Welsh food history and fusion." His dishes will include a Roman influence with mussels with leeks and fennel, a mediaeval influence with Crusader Salmon baked in citrus fruits, herbs and spices and a Tudor influence with Katt Pie, which includes minced mutton, currants, salt and spices. Johns has worked at the Wynnstay Hotel, an 18th century coaching inn, for 10 years and has just celebrated his first successful year as co-owner. Last year, the hotel won the Best Welsh Cheeseboard award at the Great British Cheese Festival, a Penderyn restaurant of the month award and a 'highly commended' in Gary Rhodes' Local Food Hero awards. The Wynnstay Hotel is a member of Mid Wales Tourism (MWT), an independent organisation that represents around 600 tourism and hospitality businesses in Powys, Ceredigion and Meirionnydd.