February 19, 2018

England wins Battle for the Dragon cook-off in Wales



Battle for the Dragon cook-off matched Wales against England.  Wales’ young chefs were looking to succeed where the nation’s rugby team failed against England at Twickenham in the Six Nations Championship but England won once again with the National Junior Team taking the Gold Medal and the Trophy

The two countries went head to head again, but this time in the heat of the kitchen in the Battle of the Dragon contest at the Welsh International Culinary Championships at Coleg Llandrillo Menai, Rhos-on-Sea on Wednesday and Thursday, February 14th and 15th.

At stake for the winner was national pride and the Dragon Trophy, which has been won in the past by national culinary teams from around the globe, including Sweden, Germany and New Zealand.

The challenge that faced the young chefs from both Wales and England was to prepare and cook a three-course meal for 70 people. A panel of international chef judges were keeping a close watch on their work in the kitchen before tasting the dishes.

It’s a huge test for both teams, as they prepare to compete in the world’s top culinary competitions in the future. England’s next major event is at the Culinary World Cup in Luxembourg later in the year.

Wales’ menu was Seared Scallop, Langoustine Thermidor, Granola, Cucumber, Piccalilli and Seafood Espuma. Main Course of Pork Tenderloin wrapped in Prosciutto, Pig’s Head Bonbon, Honey Roasted Carrots, Carrot Purée, Sprout Leaves, Apples and Parsnip with Pork Jus. Dessert was Bramley Apple, Vanilla Ice Cream

England’s Junior Team, managed by Matthew Shropshall, was captained by Edward Marsh (Michelin starred The Manor, Wiltshire) and included Jack Gameson (UCB HE student and Warwick Castle pastry chef), Greg Evans (Lainston House Hotel, Wiltshire – 4 AA rosettes), Nathan Lane (Michelin starred The Ritz, London), Angelina Adamo (3 AA rosettes Park Restaurant, York), Elliot Lawn (UCB HE student and Michelin starred Adam’s Restaurant, Birmingham) and Millie Tibbins (UCB HE student and Harborne Kitchen, Birmingham).

England’s winning menu was Farmed Pan-Roasted Halibut, Langoustine Croquette, Radish and Cucumber Salad, Romanesco and Langoustine Velouté. Main Course of Venison Loin, Potato Gateau, Fennel Purée, Cabbage, Sweetbread Boudin, Sautéed Wild Mushrooms and Port Sauce. Dessert, Dark Chocolate and Orange Mousse, Citrus Sponge and Iced Blood Orange.

Quote from Mathew: “It continues to be a real honour to manage, train, develop and compete as the National Junior Team Manager. I'm really pleased to be the first Manager for England to win the Gold for England’s Juniors and so proud to watch Ed, Jack, Greg, Nathan, Angelina, Elliot and Millie develop within the team.  During the past five years we have grown as a team and are working well as a unit. The comment from WACS Continental Director, Dragan Unic, during the competition that the England Juniors work similarly to the Swedish Senior Team is a real credit to the hard work the team put in to training and developing. We aim to work harder for the run up to the Culinary World Cup. My assistant Manager, Richard Taylor has also played a key role in supporting the team. A big thank you to England’s Team Sponsors, best result to date and we now look forward to competing in Luxembourg.”


The British Culinary Federation and National Team sponsors offer their sincere congratulations to Mathew Shropshall and the team for lifting the trophy and winning Gold Medal.

Picture captions:

England’s National Junior Team, L-R Jack Gameson, Angelina Adamo. Edward Marsh, Greg Evans, Nathan Lane and Mathew Shropshall. 

Nathan Lane in action, with Edward Marsh.

The victorious England team with Lesley Griffiths, Cabinet Secretary for Energy, Planning and Rural Affairs, Dragan Unic, Worldchefs continental director for Northern Europe and Lee Corke, BCF Senior Culinary Team Manager who was one of the judges.   

Today is Chinese New Year
Today is Valentine's Day
Today is the Hindu festival - Maha Shivratri

Premium Partners

Electrolux Professional
Electrolux Food Foundation
Nestle Professional
Dilmah Tea

Global Partners

Custom Culinary
Quantum Pro
Le Nouveau Chef
AMT The World Best Pan
Koppert Cress
Les vergers Boiron
Q Industries

Collaborative Partners

Andy Mannhart
Birra Morena
Alshaya Group
Bon Vivant
Monte Vibiano
At-Sunrice DigiChef
SDG2 Advocacy Hub
Torribera Mediterranean Center
City & Guilds
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
World Gastronomy Institute