COLEG CAMBRIA recently played host to some of North Wales’ most promising young culinary talent as the college welcomed competitors to the first-ever Wrexham heat of the Springboard FutureChef competition.
Seven enthusiastic Year 9 and 10 students took part in the challenge – held at the college’s Iâl Restaurant – including two learners from Cambria’s GCSE Hospitality and Catering school links programme.
Representing Ysgol Clywedog, Denbigh High School, Ysgol Bryn Alyn, Rhosnesni High School and The Maelor School in Penley, the young chefs were tasked with creating one dish with two portions on a strict £6.50 budget. Their submissions highlighted impressive technical skills, creativity, and composure under pressure.
The judging panel featured Private Chef Rossett (Roxanne Deamer), Brett Bignell from the Royal Navy, and Nathan Booth, Head Chef at Everton FC’s Hill Dickinson Stadium. Booth praised the standard of cooking and the professionalism displayed, remarking that he would gladly welcome any of the competitors into his own kitchen. He joked it was “the quietest kitchen I’ve ever been in,” noting how focused and calm the contestants remained.
Taking the top spot 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 wowed judges with her poached plaice papillote accompanied by 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 now progresses to the regional finals in Cardiff next February. Also advancing is Naraya Leburn from Denbigh High School, awarded a wildcard after impressing judges with her chicken in tarragon sauce served with potatoes and broccoli.
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 recognised as the UK’s leading school-based culinary programme, engaging more than 25,000 young people each year. It aims to build confidence, develop essential cooking skills, and inspire future chefs through a series of school, local, regional and national stages supported by industry mentors.
For more information about Hospitality and Catering courses at Coleg Cambria, visit: www.cambria.ac.uk.
To learn more about Springboard FutureChef, visit: www.futurechef.uk.
