A PRIZE of £1,000, a prestigious title and a coveted dragon trophy await the winner of the National Chef of Wales final next week when five talented chefs put their culinary skills to the test.

The final will take place over two days, February 22 and 23, at the Welsh International Culinary Championships (WICC), organised by the Culinary Association of Wales (CAW) and hosted by Grŵp Llandrillo Menai’s campus in Rhos-on-Sea.

One finalist, Andrew Tabberner, is the chef co-owner of Gaerwen Arms, Gaerwen, Anglesey, and is seeking to complete the double by adding to his Junior Chef of Wales award in 2015.

Joining Mr Tabberner are Matthew Smith, sous chef at Chartists 1770 at The Trewythen Hotel, Llanidloes and Wayne Barnard, sous chef at Manor Parc Country Hotel and Restaurant, Thornhill, Cardiff, both previous finalists.

They will be competing against Thomas Herbert from Bridgend, chef de partie at Lucknam Park Hotel & Spa, Chippenham, and Robert Cave of Wrexham, senior sous chef at Rookery Hall, Worleston, Nantwich.

The quintet will have five hours to prepare and cook their own four course menu for 12 people, featuring mostly Welsh ingredients.

A vegan starter will be followed by a fish dish, a main course using two different cuts of Welsh lamb, and a dessert featuring seasonal fruits, ice cream, chocolate and biscuit or tuille.

For the first time at the WICC, invited guests and sponsors will have a chance to taste the finalists’ dishes.

At stake in the final is £1,000 for the winner, £500 for the runner-up and £300 for third place.

The winner will also receive a set of knives from Friedr Dick and £250 worth of Churchill products.

Anglesey-based Andrew Tabberner, who won the junior title whilst working at Coast Restaurant in Sunderland, has previously worked at the Michelin star rated La Bécasse, Ludlow, and The Bull, Beaumaris, Anglesey.

Mr Tabberner describes his cooking style as modern British, focussing on locally produced, seasonal ingredients.

“In the final, I am hoping I can recreate the meals that I have done in practice.

“I am probably the happiest I have been with my dishes in a long time.

“I have left them very natural and let the ingredients do the singing.”

The winner will be announced at the WICC Presentation Dinner to be held at the Imperial Hotel, Llandudno on the evening of February 24.