A young Welsh chef has taken the first step towards winning a three day stage with Fabio Pisani, Alessandro Negrini and their team at the two Michelin starred Il Luogo in Milan.
Harry Howell, a first year Level 1 professional cookery student at Coleg Sir Gâr, Carmarthen, won the Welsh national heat of the Riso Gallo UK and Ireland Young Risotto Chef of the Year Competition.
The heat took place at the Welsh International Culinary Championships (WICC) held at the International Convention Centre Wales (ICC Wales), Newport.
Harry, who works at Ashburnham Hotel, Pembrey, cooked a wild mushroom risotto with crisp parmesan and truffle.
One of three gold medallists in the Wales heat, Harry will now go through to the UK and Ireland grand final at Tottenham Hotspur ‘H’ Club in London on June 2.
In addition to the three day stage, the overall winner will tour the Riso Gallo Rice Mill in Italy and experience a selection of excellent rice and oils from Riso Gallo and Filippo Berio and stocks and glacés from Essential Cuisine.
Second prize is a three day stage at The Italian Embassy in London with a selection of excellent rice and oils from Riso Gallo and Filippo Berio and stocks and glacés from Essential Cuisine.
The judging panel is chaired by renowned consultant chef Paul Gayler, MBE. Competitors must be aged between 17 and 23 and in full time education.
Coleg Sir Gâr lecturer Daniel Williams said: “Harry is a very keen, dedicated and driven young chef who was very calm and collected in his first competition. The sky’s the limit for him if he continues on this path and he’s happy to travel to gain experience.
“The Riso Gallo competition was an amazing opportunity for him to receive feedback from chefs from the Culinary Association of Wales. The Welsh International Culinary Championships opens the eyes of young chefs that the horizon is huge.”
The Welsh national heat was held over three days at the WICC and the high standard of dishes was praised by Domenico Maggi, from the Federation of Italian Cooks and a former Worldchefs continental director of South Europe.
He told Harry and two other gold medallists that their risotto had been cooked perfectly with flavour and balance. He encouraged all the Welsh young chefs to continue to cook with passion.
Arwyn Watkins, OBE, CAW president, said: “We are delighted that we have once again found an amazing young chef who has the potential to do Wales proud in the UK final later this year.
“I look forward to attending the final and, hopefully, Wales will for the first time bring home the title following on from winning the runner up spot in 2024.”
Wales representative Oliver Lacey from Lledrod, Ceredigion was runner up last year.
Picture caption:
Harry Howell receives his award from Colin Gray and Arwyn Watkins, OBE from the Culinary Association of Wales and Domenico Maggi.
