October 15, 2013

The best chefs in Wales

The best chefs in Wales are being invited to put their culinary skills to the test in a prestigious competition with £3,000 prize money at stake.


To enter the National Chef of Wales contest, chefs must be aged of 21 and above and either live, work or study within Wales.


They have until October 21 to enter the bi-annual competition, which is organised by the Culinary Association of Wales and sponsored by the Welsh Government, Unilever Food Solutions Hybu Cig Cymru/ Meat Promotion Wales.


Apart from winning the coveted title and an impressive dragon trophy, the winner will walk away with £2,000, while the runner up will receive £1,000. First they must complete an entry form and submit acreative menu for a three-course dinner for four, using ingredients predominantly produced in Wales.


From the entries, a panel of experienced judges will select four chefs for each of two regional heats - at Pembrokeshire College, Haverfordwest on October 29 and Coleg Llandrillo, Rhos on Sea on November 4 - where they will have three hours to cook their dishes.


The two regional winners and two highest scoring runners up will then go through to a high profile final cook-off to be held at Coleg Llandrillo on Monday, February 24 next year. The final is held on the eve of the three-day Welsh International Culinary Championships at Coleg Llandrillo, which attracts chefs from around the globe.


Entries must be submitted to: Mr Colin Gray, President, Culinary Association of Wales, 123 Pandy Road, Bedwas, Caerphilly, CF83 8DL. Entry forms can be downloaded from the Culinary Association of Wales website at www.welshculinaryassociation.com, or see attached


I would be grateful if you could send the attached out to all your contacts/customers to enable us to get the maximum exposure and entries for this great competition





For more information please contact Colin Gray, Culinary Association of Wales president, on 02920 851997 or 07957 422546 or Duncan Foulkes, press officer, on 01686 650818.




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