COLEG CAMBRIA welcomed some of North Wales’ most promising young culinary talent to the first-ever Wrexham heat of the Springboard FutureChef competition.
Seven budding chefs from Years 9 and 10 took part in the contest – held at the college’s Iâl Restaurant – including two learners from Cambria’s GCSE Hospitality and Catering school links programme.
The represented schools were Ysgol Clywedog, Denbigh High School, Ysgol Bryn Alyn, Rhosnesni High School and The Maelor School in Penley.
Competitors were challenged to produce one dish and two portions on a strict £6.50 budget, showcasing impressive technical ability, creativity and calmness under pressure.
Among the judging panel were Private Chef Rossett (Roxanne Deamer) and Brett Bignell from the Royal Navy, alongside Nathan Booth, Head Chef at Everton FC’s Hill Dickinson Stadium, who praised the high standard of dishes and the composure shown by all participants.
He said he would happily welcome any of the young chefs into his own kitchen and joked that it was “the quietest kitchen I’ve ever been in,” given how focused and unflustered the contestants remained throughout.
The winner of the heat was 15-year-old Rya Smith from Wrexham, a Year 2 learner on Coleg Cambria’s school links GCSE Hospitality and Catering course and a pupil at Rhosnesni High School.
Rya impressed with her poached plaice papillote served with a potato cake and beurre blanc.
She said: “My dream is to be a chef one day. I was so nervous but excited, and I’m really happy to win. I chose a fish course because it takes a lot of skill, the preparation and deboning really challenged me. It was a little scary, but I did it, and I’m proud of the final dish.”
Rya will now advance to the regional finals in Cardiff next February. Also progressing is Naraya Leburn from Denbigh High School, who was awarded a wildcard place after her chicken in tarragon sauce with potatoes and broccoli proved a favourite with the judging panel.
Angharad Jarvis, Curriculum Lead for Hospitality and Catering at Coleg Cambria, said: “We are incredibly proud of all the competitors, especially our own learners who displayed such professionalism.
“Hosting FutureChef strengthens our partnerships with local schools and provides young people with a fantastic platform to explore their passion and potential in hospitality.”
Rebecca Slade, Careers, Education and Employability Programme Delivery Manager for Springboard, added: “The level of cooking was exceptional, and the closeness of the competition speaks volumes about the talent in the room.
“Their calmness and focus for such a young age was remarkable. A huge thank you to Coleg Cambria for hosting us and for providing such excellent facilities – it was a brilliant heat, and every competitor should be proud.”
Coleg Cambria lecturer Angel Ralchev said: “It was a privilege to host the competition, and we are thrilled that one of our learners came out on top. Events like FutureChef give students a real insight into the pressures and standards of a professional kitchen, and they all handled it incredibly well.”
The Springboard FutureChef competition is the UK’s leading school-based culinary programme, engaging more than 25,000 young people each year.
It aims to develop essential cooking skills, build confidence, and inspire the next generation of chefs through a structured series of school, local, regional and national heats supported by professional mentors.
