A 16-year-old from Wrexham delivered an outstanding performance to finish as first runner-up in one of the UK’s most prestigious young chef competitions.
Rya Smith, a Year 2 learner on Coleg Cambria’s school links GCSE Hospitality and Catering course and a pupil at Rhosnesni High School, first impressed judges by winning the inaugural Wrexham heat of the Springboard FutureChef competition.
Held at Coleg Cambria’s Iâl Restaurant, the challenge required competitors to create a single dish (two portions) within a strict budget, testing technical ability, creativity and composure under pressure.
Rya’s talent stood out from the start, earning her a place in the regional finals at Cardiff City Stadium. She went on to win there as well, securing her spot in the UK finals at Capital City College, where she competed against 12 of the country’s most talented young chefs.
Reflecting on her success, Rya said: “I’ve always had a passion for cooking, but this has been such an amazing journey. To win in Wrexham and then for Wales, and to represent my country, was incredible and a big surprise. I’ve worked really hard, so I’m pleased with the results.
“I’m planning to continue my studies at Coleg Cambria and keep my cooking going. I want to keep my options open for the future, but I’ll definitely keep sharpening my culinary skills. It’s been an incredible experience.”
In the national final, Rya delivered another exceptional performance, with her main course judged the best of the day — a remarkable achievement in itself.
Mentored by Nathan Booth and Coleg Cambria lecturer Angel Ralchev, she created a standout dish centred around a ‘star vegetable’.
Her ‘textures of carrot’ featured salt-baked, pickled and crisp elements, alongside a smooth purée and carrot tops with parsley gremolata, showcasing both creativity and technical precision.
As part of her success, Rya has earned the opportunity to work with acclaimed chef Bryn Williams at his Porth Eirias restaurant in Colwyn Bay, as well as a placement at Principality Stadium in Cardiff.
Her mum, Ceri, said: “I’m incredibly proud of Rya. She put so much effort into this competition, and it was wonderful to be in London and see her do so well. She clearly has a real talent for cooking, and I’m really excited to see where it takes her.
“A huge thank you to Coleg Cambria, especially Angel, who has been an incredible source of support, and to Nathan, who was truly inspirational. We spent a lot of time experimenting with choux pastry and carrot dishes – and it clearly paid off!”
Lecturer Angel Ralchev added: “Rya has been an absolute pleasure to work with. She’s dedicated, creative and always willing to learn. Her ability to stay calm under pressure and execute her ideas to such a high standard is what makes her stand out.
“She fully deserved her success in this competition, and I have no doubt she has a very bright future ahead of her in whichever path she chooses.”
The Springboard FutureChef programme has now engaged more than 250,000 young people aged 12 to 16, helping inspire future careers in hospitality while developing essential life skills.
