The Welsh Apprentice Butcher of the Year 2025, following a keenly contested final at the Welsh International Culinary Championships (WICC), is 16-year-old Ollie Holden-Davies.

Ollie, 16, who works for Neil Powell Butchers, Hay-on-Wye. proved a cut above the rest as he beat rival Kieran Thomas, from Albert Rees Ltd, Carmarthen Market, in the final at the International Convention Centre Wales (ICC Wales), Newport on Monday.

Both finalists, who each received a gold medal, were praised for “exceptional” butchery skills. Sponsored by the Culinary Association of Wales (CAW) and Cambrian Training Company, the competition is open to Welsh butchery apprentices employed or studying for a qualification in Wales.

The WICC is organised by the CAW and this year combined the Castell Howell Welsh Food and Drink Show.

The finalists had 30 minutes to cut a whole Welsh Lamb carcass into primal joints followed by one hour and 40 minutes to create a visually exciting display of products showcasing their skills and creativity. All products had to be clearly labelled and accompanied by cooking instructions.

The butchers created a minimum of two lamb products identical in appearance, size and weight. They were judged on their appearance, the meat display, creativity, skills, wastage, food safety and health and safety.

Ollie, who worked as a “Saturday boy” for Neil Powell Butchers since he was 14, became an apprentice butcher with Cambrian Training Company only five months ago.

He won a YFC chicken jointing competition at Brecknock level and went on to win the Wales title at the Royal Welsh Winter Fair last November.

Welsh Culinary Association National Chef of Wales. Picture by Phil Blagg Photography. PB006-2025
Ollie Holden-Davies with his lamb products display (Copyright: Phil Blagg Photography) (.)

Reacting to winning the award, Ollie said: “I was really surprised but it’s nice to know that people are noticing my skills and to be named the best apprentice in Wales for butchery.”

CAW president and Cambrian Training Company executive chairman, Arwyn Watkins, OBE, said: “Butchery is an industry that’s really struggling to recruit young talent. We decided to introduce the Welsh Apprentice Butcher of the Year this year to shine a light on the opportunities available for young people to enter the industry.

“The quality of what both finalists did with the lamb carcases was exceptional and a real showcase of butchery talent. It’s a competition that appeals to spectators.”

The competition could be a stepping stone to the Craft Butchery Team Wales, which has included five former Welsh Butcher of the Year or Welsh Young Butcher of the Year winners – captain Peter Rushforth, Matthew Edwards, Tomi Jones, Dan Allen-Raftery and Craig Holly.

Elsewhere, Sam Everton won the National Chef of Wales title.

Sam, 26, from Llangeler, Llandysul, is a catering lecturer at Coleg Ceredigion, Cardigan.

He who also works part-time at Yr Hen Printworks, Cardigan.

Sam edged out nine rival National Chef of Wales finalists to become just the second chef to win the Junior and National Chef of Wales titles in consecutive years.

Meanwhile, Calum Smith was named Junior Chef of Wales.

Calum, who works at Shrewsbury School for Independents at Sodexo, clinched the title after beating three rival chefs.