As Sam Warburton leds Wales into rugby action against all the conquering All Blacks last Saturday (22nd November 2014) tomorrow, two teams of Welsh chefs from the Welsh Culinary Association took on the best in the culinary world in Luxembourg.
Both the senior and junior Culinary Team Wales began their quest for gold medals at the Villeroy & Boch Culinary World Cup on Saturday when they compete in the ‘hot kitchen’ element of the prestigious contest, which runs from November 22-26.
Both teams complete the competition on Tuesday by presenting their cold buffet tables. After months of practicing the time has come for the real action.
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.
Team manager Graham Tinsley, executive chef at Carden Park and a director of the Castle Hotel, Conwy, has to take a back seat at the event, as he will be judging for the first time.
Thirty national teams are competing in the senior competition with 15 in the junior section.
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.