Ella is a student at Coleg Cambria's Iâl Bakery Wrexham
It is given to a student who not only excels in their craft but also shows outstanding commitment to the industry and their peers.
The ceremony took place at Coleg Cambria's Iâl Bakery in Wrexham, where Sara Autton, Executive Committee Member and past ABST President, presented the prize on behalf of the organisation.
Read more:
"Ella has a mentoring approach for others that guides and leads rather than dictates and demands," said Sara.
"She is an advocate not only for the Tasty Careers Campaign (which seeks to promote food industry education and careers) but also The Burnt Chef Project as it provides support for, and awareness of mental health issues in the high-pressure environment of the hospitality and catering industries.
"In all that she has achieved so far, Ella has embodied the true spirit of the Hugh Weeks Award. She is proactive in her pursuit of learning, and not afraid of taking a leap of faith into diverse opportunities that may have been daunting for her only a few years ago."
Sara Autton, Executive Committee Member, presented the Hugh Weeks Award to baker Ella Muddiman.
She added: "Her charitable activities and advocacy for mental health awareness; along with her encouragement of less experienced students are attributes that were deeply valued by Hugh, and I am sure he would heartily endorse the ABST Council's decision to present his special award to such an exceptional person."
Ella was presented with the Hugh Weeks Cup, a £250 cash prize and a set of expert baking textbooks from the Richemont Centre of Excellence.
Read more: Tributes paid to landlord of Wrexham pub after tragic sudden death
Reacting to the prize, she said: "I'm incredibly proud and honoured to receive such a prestigious award. I'd particularly like to thank Sara for all her continued support and the ABST Council for awarding me. I'm absolutely thrilled!"
Maria Stevens, Head of Commercial Operations at Coleg Cambria, praised Ella's rise over past years and said: "We are incredibly proud to celebrate Ella's exceptional achievement in winning the prestigious Hugh Weeks Award. This honour is a testament to her continued commitment to the baking industry and her unwavering dedication to charity work within the baking community.
Read more: Faith digs deep for new career after national media award win
"Having Ella as part of our Iâl Bakery team is a true privilege, and her ongoing success, including previous accolades, inspires us all. She is a shining example of the talent and dedication we champion here at the College, and we couldn't be more thrilled for her."
• Visit www.cambria.ac.uk for the latest news and information from Coleg Cambria.
For more on Iâl Bakery, visit: ialrestaurant.co.uk/ial-bakery/ or follow them on social media.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Leader Live
03-08-2025
- Leader Live
Aerospace, beauty therapy and restaurant service finalists
This year's WorldSkills UK National Finals - dubbed the 'Skills Olympics' - will take place in Wales for the first time from November 26-28, with contests held across five venues. Representing Cambria's sites in Wrexham, Deeside, Llysfasi, and Northop, the college's elite team of students and apprentices will go head-to-head with the best in the UK. Cambria learners in the restaurant service category at the recent Skills Competition Wales. The competitors are: • Aircraft Maintenance - Robert Jones (Airbus UK) • Aircraft Maintenance - Hannah Back (Airbus UK) • Aircraft Maintenance - Patrick Dunne (Coleg Cambria) • Beauty Therapist - Evie McManus (Coleg Cambria) • Beauty Therapist - Lydia Roberts (Coleg Cambria) • CNC Milling - Jo Arrowsmith (Coleg Cambria) • CNC Milling - Tomos Roberts (Coleg Cambria) • Metal Fabricator - Mark Wright (Coleg Cambria) Robert Jones, Cambria's Skills Competition Lead, said: "Being selected for WorldSkills UK is a real mark of excellence, and our team has earned their place among the nation's best through dedication and hard work. "This isn't just a competition - it's a chance for these learners to raise the bar, test themselves on a national stage, and make Wales proud. We're excited to see what they achieve and confident they'll deliver outstanding performances. Best of luck to all!" Read more: The finals will see 417 competitors from across the UK battle it out in 47 categories, celebrating the very best in technical and vocational education. Wales is well represented, with 120 finalists securing their place after excelling in qualifiers. The country's hosting of the event follows the Welsh Government's confirmed partnership with Inspiring Skills Excellence and WorldSkills UK. Cambria learners in the aerospace category at the recent Skills Competition Wales. Minister for Culture, Skills and Social Partnership Jack Sargeant, a former learner at Coleg Cambria, said: "These competitions show the real-world value and applications of apprenticeships and are invaluable in futureproofing our economy. "I am proud Wales is hosting the WorldSkills Finals UK 2025. We have a beautiful country, and I hope all visitors will take some time to explore it." • Visit for more on WorldSkills UK. For more news and information from Coleg Cambria, visit
Leader Live
29-07-2025
- Leader Live
Ella is a student at Coleg Cambria's Iâl Bakery Wrexham
Presented by the Alliance for Bakery Students and Trainees (ABST), Ella Muddiman received the Hugh Weeks Award, which honours the memory of Hugh Weeks, a former ABST President and influential figure in the bakery and confectionery industry. It is given to a student who not only excels in their craft but also shows outstanding commitment to the industry and their peers. The ceremony took place at Coleg Cambria's Iâl Bakery in Wrexham, where Sara Autton, Executive Committee Member and past ABST President, presented the prize on behalf of the organisation. Read more: "Ella has a mentoring approach for others that guides and leads rather than dictates and demands," said Sara. "She is an advocate not only for the Tasty Careers Campaign (which seeks to promote food industry education and careers) but also The Burnt Chef Project as it provides support for, and awareness of mental health issues in the high-pressure environment of the hospitality and catering industries. "In all that she has achieved so far, Ella has embodied the true spirit of the Hugh Weeks Award. She is proactive in her pursuit of learning, and not afraid of taking a leap of faith into diverse opportunities that may have been daunting for her only a few years ago." Sara Autton, Executive Committee Member, presented the Hugh Weeks Award to baker Ella Muddiman. She added: "Her charitable activities and advocacy for mental health awareness; along with her encouragement of less experienced students are attributes that were deeply valued by Hugh, and I am sure he would heartily endorse the ABST Council's decision to present his special award to such an exceptional person." Ella was presented with the Hugh Weeks Cup, a £250 cash prize and a set of expert baking textbooks from the Richemont Centre of Excellence. Read more: Tributes paid to landlord of Wrexham pub after tragic sudden death Reacting to the prize, she said: "I'm incredibly proud and honoured to receive such a prestigious award. I'd particularly like to thank Sara for all her continued support and the ABST Council for awarding me. I'm absolutely thrilled!" Maria Stevens, Head of Commercial Operations at Coleg Cambria, praised Ella's rise over past years and said: "We are incredibly proud to celebrate Ella's exceptional achievement in winning the prestigious Hugh Weeks Award. This honour is a testament to her continued commitment to the baking industry and her unwavering dedication to charity work within the baking community. Read more: Faith digs deep for new career after national media award win "Having Ella as part of our Iâl Bakery team is a true privilege, and her ongoing success, including previous accolades, inspires us all. She is a shining example of the talent and dedication we champion here at the College, and we couldn't be more thrilled for her." • Visit for the latest news and information from Coleg Cambria. For more on Iâl Bakery, visit: or follow them on social media.
Business News Wales
11-07-2025
- Business News Wales
Sustainable Vision Secures Hospitality Student Inaugural 'Green Spatula' Award
Coleg Cambria learner Victoria Royer has won the Green Spatula Award. The special accolade was introduced at this year's Nestlé Professional Toque d'Or competition and presented in partnership with The World Association of Chefs' Societies. Originally from Belgium and now living in Hope, Flintshire, Victoria wowed judges with her knowledge and ability both front-of-house (FOH) and in creating ideas which were technically sound and environmentally friendly, 'showcasing an exceptional understanding of sustainability's role within the hospitality industry'. Balancing her studies with work at a local hotel and 'student takeover days' at the college's popular Iâl Restaurant at Yale Wrexham, she took part in numerous challenges and activities. These included a trip to Nestlé's partner farm in Suffolk to explore regenerative agriculture, St Bartholomew's Hospital, London, and Wyken Vineyards to hear all about the wine making process. 'Sustainability is important to me and was at the heart of this competition, so I was thrilled and shocked to receive this prize, and to be the first to do so,' said Victoria, currently studying a Level 3 Diploma in Food and Beverage Supervision. 'It was a real learning curve, especially the wine and water pairing, and the heats were over several days, so it was a lot of work, but an amazing experience and I look forward to putting the trophy on top of my mantelpiece.' Cambria Assessor and Instructor/Demonstrator Judith Hudson added: 'It was a rigorous and immersive process but highly enjoyable and Victoria did incredibly well. 'We had four front-of-house and three back-of-house learners through to the heats stage of the competition, held in York – well done to you all.' Mentored and guided by a distinguished panel of judges, including Michelin-star chef Adam Handling MBE and his FOH director George Hersey, the final contestants displayed skills, creativity and passion covering topics such as food provenance and how hospitality plays an important role in supporting communities. Among Victoria's ideas were a 'living wall' of herbs and edible plants and flowers, to promote and host a coffee morning for a local charity, and collaboration with organisations such as Incredible Edible. Adam Handling congratulated the contestants and said it was 'such a privilege' to be part of Toque d'Or, adding: 'The energy, the drive, and the commitment these young people showed was seriously impressive. 'Competitions like this are where careers are made and I have no doubt we'll be seeing many of them doing amazing things in the years to come.' Katya Simmons, Managing Director of Nestlé Professional UK and Ireland, said: 'We're immensely proud to support the next generation of hospitality professionals, working hand-in-hand with industry partners to give students meaningful, real-life experience.'
