Welsh Culinary Talent Showcased at The Chefs’ Forum Lunch at Principality Stadium

Guests were welcomed with a glass of Contessa Carola Spumante, kindly sponsored by Fine Wines Direct UK, before enjoying a four-course menu prepared live by a talented team of chefs from Compass Group and the Principality Stadium kitchen brigade.

A water tasting by Pure Ionic Water’s Peter Smeaton gave the guests an opportunity to cleanse their palates with hydrogen-rich, remineralised, alkaline water, served in elegant, branded glass bottles on every table.  The guests all concurred that it is far superior in terms of taste and quality than the tap water it was tasted against.

The menu opened with Taffy’s Arancini, a creative twist on a Welsh classic, with a sphere of pearl barley as the star of the show, encased in a deliciously crisp breadcrumb coating, prepared by Andy Draper, Compass Regional Executive Chef for South Wales and West.

Next, Gareth Pugh, Sous Chef at Principality Stadium, impressed guests with a beautifully balanced Hand Dived Scallop from Ashton Fishmonger with Pickled Pink Lady Apples, Chilli and Ginger Dashi, and Artichoke Crisps – showcasing finesse and local sourcing.

The main course, crafted by Ryan Jones, Head Chef at Principality Stadium, featured Celtic Pride Rib of Beef with Savoy Cabbage, Glazed Baby Carrot, and Black Truffle Jus, a dish that truly celebrated the depth, provenance and flavour of premium Welsh top quality Welsh beef.

The lunch concluded on a sweet note with White Chocolate, Cardamom, and Raspberry, a delicate spherical dessert, with a light sponge base created by Pastry Chef Ryan Gibson.

The stunning menu was complemented by Allan Scott Estate Sauvignon Blanc and Familia Gascon Malbec, also supplied by Fine Wines Direct UK, while ingredients were generously provided by Castell Howell (meat), Ashton Fishmongers (fish), Dole Foodservice (fruit, vegetables, and dairy) and Mother Hen Eggs (eggs).

Mark Richardson, Restaurant Manager at the Principality Stadium said:

“Hosting The Chefs’ Forum Lunch was an exceptional chance to celebrate Welsh hospitality and highlight the remarkable skill of our chefs. The menu showcased everything that makes Welsh cuisine unique, local ingredients, creativity, and passion.”

Catherine Farinha, Director and Founder of The Chefs’ Forum, added:

“The atmosphere at the Principality Stadium was lively. The Chefs’ Lunch is about teamwork and inspiration, bringing together chefs, suppliers, and students to share knowledge and celebrate excellent produce. The Principality team served an outstanding menu that truly reflected the spirit of Welsh cuisine.”

Supporting the event were hospitality and catering students from Cardiff & Vale College and Coleg Cymoedd, who gained invaluable experience both in the kitchen and front-of-house. Working alongside top chefs and industry professionals, the students developed practical skills, confidence, and a first-hand understanding of what it takes to deliver a high-profile culinary event.

Special thanks were given to the lecturers and student support teams from both colleges, whose guidance and dedication ensured the smooth running of the day. Their involvement embodies The Chefs’ Forum’s mission to bridge the gap between education and industry, nurturing the future of Welsh hospitality.

Ryan Jones, Head Chef, Principality Stadium said

“It was brilliant to work alongside such a talented team and see the next generation of chefs in action. The students showed real enthusiasm and professionalism throughout the day — they were an integral part of the kitchen team. Events like this remind us how important it is to share knowledge and inspire young people coming into the industry.”

Student Rachel James, Cardiff & Vale College said

“Being part of The Chefs’ Forum Lunch at the Principality Stadium was an incredible experience. We learned so much about teamwork, service, and attention to detail. It was amazing to work with professional chefs and deliver such a high-quality event,  it’s really inspired me to work in high-end contract catering and it was wonderful to work at the Principality Stadium today, I was delighted to win a copy of The chefs’ Knowledge book too, along with Mason Hope from Cardiff & Vale College for being Star of the Day.”

Thank you to all our sponsors, including MCS Technical Products, Chef Works, Castell Howell, Ashton Fishmongers, Mother Hen Eggs, Fine Wines Direct UK, Dole Foodservice and Pure Ionic Water.

Founded in 2011, The Chefs’ Forum connects chefs, suppliers, and culinary students through networking lunches, masterclasses, and live cooking events. Its mission is to celebrate excellence, promote sustainability, and support the next generation of chefs and hospitality professionals, any chefs requiring information on future Chefs’ Lunches held nationwide, should contact brogen@redcherry.uk.com

Photography by Carlos Farinha