Shrewsbury School chefs to compete in prestigious Culinary Championships

Two of our talented Shrewsbury School chefs, Calum Smith and Jordan Howorth, will be competing at the Welsh International Culinary Championships (WICC) 2025 later this month. 

Calum, captain of the Junior Culinary Team Wales, will be competing in the Junior Chef of Wales final, while Jordan has secured his place as one of the 10 finalists for the National Chef of Wales. Both chefs are part of our dedicated catering team through Independent by Sodexo. 

Jordan Howorth and Calum Smith will be competing later this month

Their culinary skills shone brightly in 2024 when they contributed to the Culinary Team Wales' gold medal win at the Alen Thong Golden Coffee Pot Young Chef Challenge in Sharjah. 

Calum said: “Since working at Shrewsbury School under Executive Chef Matthew Warburton, I’m now building on my increasing experience and knowledge and I feel that I can deliver a tasty, beautiful and elegant pescatarian menu showcasing the finest of Welsh produce and foraged garden ingredients from the site at Shrewsbury. 

“Reaching the final is a thrilling opportunity to present my menu – practice is well underway and I'm eager to bring my vision to life.” 

Jordan added: “As a finalist in the National Chef of Wales competition, I am thrilled and focused on presenting a three-course menu for 12 guests. This opportunity is both exciting and inspiring, and I am committed to delivering my best in the final. 

The WICC, organised by the Culinary Association of Wales, will be held at ICC Wales in Newport from January 20-22. This event showcases exceptional culinary talent and celebrates Welsh food and drink. It will mark the debut of both Calum and Jordan at this prestigious competition. 

Jordan will compete in the National Chef of Wales final on Monday, January 20, where he will have three hours to prepare a three-course meal for 12 diners. Calum will take the stage on Wednesday, January 22, for the Junior Chef of Wales final, where he will have two-and-a-half hours to create a three-course pescatarian meal for six diners.