The pair both won gold medals for Gabbi’s three-course vegetarian menu with judges scoring their dishes at 90% or over. The dishes will be on the Chartists 1770 menu from 30th January.

Commenting on the victory, Gabbi explained: “I have only been a commis chef for six months and winning this competition is very exciting.” The menu included:

• Starter: tempura seaweed tacos with pickled cabbage slaw, cashew cream and falafel
• Main: braised leeks, pomme dauphine, sauteed mushrooms and green leek mayo
• Dessert: vanilla Cremieux with caramac, lemon curd, lemon and cider gel, poached pears and a brown butter crumb

CAW president Arwyn Watkins, OBE, said: “We introduced the Green Chef Challenge competition because of the growing demand for vegetable-based meals across the UK. The competition will also feature at the Worldchefs Congress and Expo when it comes to Wales in May 2026 and we will have a Welsh chef competing.”

The duo also competed separately in the Junior Chef of Wales final where they both received a silver medal. Rosie was also the commis chef to Chartists 1770 executive chef Jamie Tully in the National Chef of Wales final, where he won a bronze medal.

Jane Byrd, managing director of Compass Cymru, added: “Compass has ambitious net zero targets and we are committed to local, seasonal food with minimal food waste, which is supported by a focus on plant-forward menus.

“It’s wonderful to see organisations like the Culinary Association of Wales encourage this move toward incorporating plant-based food, and we hope it continues across ongoing events like the Worldchefs Congress & Expo 2026.”