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Welsh Chefs Open With Silver Medals At Culinary World Cup
23-11-2010
The Welsh National Culinary Team’s quest for Culinary World Cup glory began with a silver medal in Luxembourg on Sunday night.
The competition is divided into two elements – hot kitchen and cold buffet table – and Wales is one of 25 countries from around the globe in action at the prestigious event.
The Welsh chefs began in the hot kitchen, cooking a three course meal for 110 diners. They served up a starter of roulade of lemon sole and scallop, smoked salmon gel, crab and smoked salmon roll, carrot and golden raisin salsa and a citrus and dill hollandaise sauce.
Main course was pan roasted breast of duck, confit leg and cabbage, braised potato with pickled vegetables, bacon and egg, carrot and orange puree and a truffle jus. The meal was completed with a dessert of whipped chocolate mocha with liquid raspberry, warm raspberry pastel shortbread, espresso and Belgian chocolate layer cake
Today (Tuesday) they assemble their cold buffet table based on a mediaeval castle theme. The centrepiece is a specially made red dragon astride a castle turret with a drawbridge surrounded by food items on the same mediaeval theme.
The team, which is managed by Graham Tinsley, co-owner of The Castle Hotel, Conwy, comprises captain Wayne Roberts, executive chef at Portmeirion Hotel, Nick Davies, chef director of Cambrian Training Company, Welshpool, David Kelman, executive chef at Wick Hill House Hotel, Stow on the Wold, Sally Owens, lecturer at Coleg Llandrillo Cymru, Rhos on Sea, Gennaro Adaggio, head chef at La Dolce Vita, Shrewsbury who lives in Welshpool, Toby Beevers, executive chef and Frank Dace, both from Chester University, Sue Leacy, head chef at The Quay Hotel and Spa, Deganwy, Hefin Roberts, head chef at Ye Olde Bull’s Head, Beaumaris, Chris Owen, chef at Castle Hotel, Conwy, Mark Jones, chef at Henbury Hall, Macclesfield and Kevin Williams, head chef at Dolserau Hall Country Hotel, Dolgellau, Brian Henry from London, Gerwyn Williams, sous chef at the Bridge Hotel, St Asaph.
The Welsh National Culinary Team is sponsored by the Welsh Assembly Government, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd, Villeroy and Boch, Friedr. Dick, Germany, Metcalfe Catering, All Clad, S. A. Brain and Co and Callebaut.
For more information please contact Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950 or Duncan Foulkes, public relations consultant, on 01686 650818.
