To celebrate the launch of the all Wales “Croeso 25” themed year, the This is Wrexham Tourism Partnership have brought back their popular food challenge to support hospitality businesses around the County Borough.
With a theme celebrating our historic and modern day transatlantic links, a three-week campaign begins today with twelve venues around the County presenting a dish showcasing the best Welsh ingredients, taking inspiration from classic dishes and flavours of the USA or Canada.
The dish will be available as a special on each day of trading – with mystery diners and the public judging the quality of the dish and use of local ingredients.
The top two rated dishes (based on the mystery dining scores) alongside the dish with the best public scores will then go forward to a cook-off final at Ial restaurant (Coleg Cambria) in mid-Feb to find our This is Wrexham dish of 2025! The winning dish will then also be served at the 2025 Wrexham Hospitality Awards later this year, along with other promotional opportunities as they arise.
If you choose to visit one (or hopefully more!) of the venues over the next three weeks, look out for the QR code at your table or on posters around the venue to give us your scores and upload your photos! This will then help us find one of the finalists!!
Claire Wright, owner of the award-winning To^st on Charles St has created The ‘Elvis’ grilled cheese sourdough sandwich, made with Crwst Welsh Honey butter, Welsh bacon and Welsh Lady Blueberry preserve. Claire said; “We love getting involved with local tourism initiatives here in Wrexham and working with local producers – so this challenge was right up our street! With Elvis having family roots here in Wales, our dish is based on the famous sandwich that he used to eat, using Welsh products as close to the original as possible.”
Leah Williams, GM at the Croes Howell in Llay has taken part in these challenges as part of the Fat Boar group in previous years and added; “Our teams always enjoy taking part in the food challenges. January can be a tough month for hospitality in Wales and the This is Wrexham challenges really get us off to a good start and encourage a bit of friendly competition between our chefs, whilst encouraging the public to try some new venues across the area.”
THE COMPETITORS
The twelve competitors are now all listed on the This is Wrexham website and are serving the dishes this week until Sunday 2nd February (during regular opening hours – check individual websites).
In addition to these, popular eatery and cocktail bar Levant on Chester St in the City Centre have also produced a celebratory drink – their own Tennessee Tea! This features tea infused Bourbon using Murrough's Welsh Tea Bags and Charlie Parry's 3 Yr Bourbon. This is stirred over Ice (like an Old Fashioned) and is served in a cup and saucer with homemade Shortbread.
Although not part of the challenge, the Coleg Cambria catering & hospitality students at Ial restaurant on Chester St are also doing a very special 2-day restaurant takeover on Monday 27th and Tuesday 28th January. On both of these days, you’re encouraged to visit and try out their Braised Brisket with Dylan's BBQ and Penderyn sauce, served with Snowdonia Black Bomber Macaroni cheese Bon Bon & Corn on the cob in a BBQ Maple Madness Chilli Sauce.
Above; L-R, dishes from Lot 11, The Croes Howell and the Buck in Bangor on Dee
ONE OF A NUMBER OF INITIATIVES
Wrexham is celebrating a Year of Croeso, a Welsh welcome for visitors with a warm Welsh welcome. The national campaign based on market insights and feedback, highlights Welsh culture, language, and attractions. It aims to share the unique Welsh experience and ‘hwyl’ (joy) with the world – with food & drink being the first theme.
Later in 2025, Wrexham will celebrate its ever-growing tourism industry with a special awards night, along with preparing for the National Eistedfodd in Isycoed next August amongst other things.
To see the full list of entries and dish details, check out; https://www.thisiswrexham.co.uk/eatwrexham/2025foodchallenge
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