Harry to represent Wales in the Riso Gallo Young Risotto Chef UK final
Harry couldn’t believe he’d won gold at the Welsh heat of the Riso Gallo Risotto Chef Challenge, so when he heard he’d been selected to represent Wales at the UK final, he was shocked but excited to be going to London for the next stage.
Being selected for a UK final during his first year and at level one is an absolute phenomenal achievement.
Harry is competing for the first prize which is travelling to Italy for a three-day stage with Fabio Pisani, Alessandro Negrini and their team at the two Michelin starred Il Luogo in Milan, famous for its contemporary Italian cuisine.
The runner-up prize, which was last year won by a Coleg Ceredigion students, is a three-day stage at the Italian Embassy in London.
His winning dish comprised of a wild mushroom risotto with parmesan crisps which he chose for being a traditional and seasonal dish.
Harry Howells said: “I was amazed at the competition and quite ecstatic to go, just being in the competition kitchens was amazing and as soon as we started, I was in my element.
“I’m ready to keep practicing for the London competition and I’m so grateful that top class chefs have recognised my work.
Harry has always enjoyed cooking and as he grew up, he enjoyed baking at home whilst being inspired by watching Gordon Ramsay’s Kitchen Nightmares thinking one day, he could be a chef.
During college, he had the chance of visiting The Good Food Show where he met Michel Roux Jr in person.
Harry added: “My tutors have been exceptionally encouraging helping me train for the competition and giving me ingredients to practice at home and making sure I could master it.
“I wouldn’t have done it without their support and guidance.”
Daniel Williams, chef, restaurateur and lecturer said: “We are immensely proud of Harry; it’s an amazing achievement for a talented young chef.
“His dedication, commitment and hard work has paid off and the whole catering department at Cegin Sir Gâr at Pibwrlwyd wish Harry the very best of luck as he represents Wales in the UK final in London in June. Pob Lwc!”
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.”
