National Welsh Chef of The Year Finalist 2024

Carden Park’s Sous Chef Harry Paynter-Roberts has made it as a finalist in the National Welsh Chef of The Year competition. Harry has been a part of the Carden Park chef brigade for just under three years, with an impressive competitive history throughout this time. He was awarded a Gold Medal as Danny Burke’s (previous Culinary Team Wales captain) Commis Chef in the Global Chef’s Semi-Final and a Silver Bronze Medal in The Culinary World Cup. As well as coming 3rd representing Welsh chefs in the much anticipated annual Culinary World Cup – to name just a few of his impressive career accolades so far! Harry recently made his debut as a senior competitive contender in the catering arena securing a finalist position in the 2024 National Welsh Chef of The Year competition. 

The event’s finale will be held at the International Convention Centre in Newport at the end of January. Harry has had his three dishes approved for the final, where he will need to prepare them for a total of 12 covers. The dishes themselves will be kept under wraps until the big day, however, as per competition guidelines, this will comprise of a creative Vegan starter, Welsh Lamb main and a dessert featuring delicious Denbighshire plumbs. A minimum of six Welsh products will be used within his menu. 

When asked why Harry chooses to compete in culinary competitions, he responded:

“This is the first opportunity to compete at a senior level, after my success doing junior competitions. The team at Carden give me so much support and advice, it gives me a unique advantage being around such talented chefs to guide me in my career. From a personal point of view, I am also motivated by my family. My little boy Noah and partner Chloe – I see this as a way to make them proud, with what I’m achieving”

Harry went on to explain that he has been practising his dishes at least once a week, asking advice from his peers to carefully tweak his entries based on their feedback. Including Executive Chef Graham Tinsley MBE and Spa Head Chef Sion Hughes who is a regular professional competitor himself. This competition has produced a range of unique seasonal challenges, due to it being a naturally busy time of year at Carden Park, but Harry believes this pressure is something that he thrives amongst. His day-to-day Sous Chef responsibilities often see him having to meet a broad range of dining requirements, making no two days the same and continually enhancing his culinary skillset. Harry also plays a pivotal part in the menu creation of our Cheshire Fine Dining Restaurant; The Vines. He is certainly no stranger to seamlessly taking a dish from concept to reality for Carden Park’s guests. 

Chef Harry faces a tough line-up of ten talented finalists but he is looking forward to the challenge and is confident he has put the time and effort into preparation to give him the best chance of going all of the way. For the successful winner, there is a prize of an engraved Friedr Dick Competition Knife Set, as well as £250 worth of Churchill products. Most excitingly there is the opportunity to attend the Worldchefs Congress and Expo in 2026 hosted by The Culinary Association of Wales. 

The whole team are rooting for you Harry and we are incredibly proud of what you have achieved so far. Update to follow…