Two teams of Welsh chefs, representing the Welsh Culinary Association, who are taking on the best from around the globe at the Villeroy & Boch Culinary World Cup in Luxembourg have begun their campaigns with silver and bronze medals.
Both the senior and junior Culinary Team Wales were in action at the weekend in the ‘hot kitchen’ element of the prestigious contest, which runs until Wednesday. The junior team won silver medals while the senior team collected bronze medals.
Both teams complete the competition tomorrow (Tuesday) by presenting their cold buffet tables. Thirty national teams are competing in the senior competition with 15 in the junior section.
Team manager Graham Tinsley, executive chef at Carden Park and a director of the Castle Hotel, Conwy, said: “The juniors are very excited to have won silver medals, which is an excellent result for this young team.
“The senior team is disappointed to have won bronze medals but that’s what all the other teams except America, who won gold, were awarded on the first day. The marking was quite tough because the judges have to set a benchmark and Wales were just a couple of points away from a silver medal.”
Mr Tinsley is judging for the first time at the Culinary World Cup, which prevents him having a hands on role with the Welsh teams at the event.
The Wales senior team is captained by Sally Owens, a lecturer at Coleg Llandrillo and includes Hefin Roberts, head chef at Ye Olde Bull’s Head Inn, Beaumaris, Danny Burke, owner of Shared Olive, Hawarden, Maesteg-based Ryan Jones, creative development chef at Fei Foods Limited, Llansamlet, Simon Crockford, a head chef from the Celtic Manor Resort, Newport and Leigh Marshall, head chef at the Castle Hotel, Conwy.
The support team includes Gareth Dwyer, a chef manager for Baxter Storey from Llanberis, Mark Jones, a self-employed chef now working for a family in London, Karl Jones-Hughes from the Celtic Manor Resort and Barry-born Lee Jeynes, executive chef at the RACV Noosa Resort in Queensland, Australia.
The junior team, which is coached by Michael Evans, a lecturer at Coleg Llandrillo, Rhos-on-Sea, is captained by Chris Tull, head chef of Signatures Restaurant, Aberconwy and includes Jonathan Pring and Ffion Lewis from the Celtic Manor Resort, Jack Davidson, demi chef de partie at Coast, Saundersfoot and chef de partie Joe Jones and pastry chef Etienne Lasalle from Carden Park, near Chester.
The teams are sponsored by the Welsh Government, Hybu Cig Cymru (Meat Promotion Wales), Churchill, Friedr. Dick, Germany, Brakes and Coleg Llandrillo, Rhos-on-Sea.