Welsh chefs strike silver at Culinary World Cup

Duncan Foulkes Foulkes

Duncan Foulkes Foulkes

Other 28th November 2018

Welsh chefs strike silver at Culinary World Cup

Chefs from Culinary Team Wales completed their Culinary World Cup campaign in Luxembourg yesterday (Tuesday) by securing a silver medal in the hot kitchen to add to the bronze they won for culinary art on Sunday.

Having competed against the world’s best culinary teams, the Welsh chefs were praised by Culinary Association of Wales president Arwyn Watkins, OBE, who said they had made many friends at the event.

“This is a team in development and to come to the Culinary World Cup and win silver and bronze medals is a phenomenal achievement and shows how much progress they have made,” he said.

“They were up against national teams that have been together for up to eight years. No gold medals were awarded in the hot kitchen yesterday, which tells you everything about the high standard of the competition.

“England and Scotland also won silver medals in the hot kitchen but as the home nations improve our standards, the Scandinavian countries and Singapore raise the benchmark again.

“We have had excellent feedback from other nations about the Welsh team’s efficiency and working practices in the kitchen.”

Team captain Danny Burke, co-owner of Olive Tree Catering, Runcorn, said he would have loved to have won a gold medal but was satisfied with silver in the hot kitchen and the chefs had gained valuable competition experience.

“A silver medal is a massive achievement for this inexperienced team and it’s a step in the right direction,” he added. “We have been working together for 18 months and it’s been a nice, relaxed team to be around.

“The feedback from the judges was that our dishes, whilst being flavoursome, lacked a bit skill but our working practices and hygiene were spot on, which gives us a platform to build on.

“We really enjoyed being in the hot kitchen yesterday and other team managers commented about how well we worked together. Everyone did what they needed to do and they deserve their silver medal.”

He revealed that it was his last competition with the senior team, as he plans to step down to assist Wales’ junior team coach Michael Evans as a mentor. His mission is to encourage progression from the junior to senior team.

The other team members are Toby Beevers, who works for PSL Purchasing Systems and lives near Chester, Jason Hughes, who is opening his own restaurant in Menai Bridge in partnership with Bocca in the new year, Alun Davies, former captain of the Combined Services and RAF culinary teams who is based in Winchester, Sergio Cinotti, co-owner of Gemelli and Gem42 restaurants in Newport and Alys Evans, an award-winning patisserie chef from Gilfach Goch.

In the hot kitchen, they were given six hours to prepare, cook and serve a three-course meal for 110 diners. Their menu comprised a starter of scallops, ceviche, compressed cucumber, Café de Paris, chicken skin granola seawater and sea herbs. Main course is hay-smoked loin of Welsh Lamb, lamb tagine, almond puree, pearl couscous and apricots. Dessert is white chocolate and lemon mousse with Welsh honey, raspberries, raspberry sorbet and mint.

Supporting the team were chefs Mark Robertson from Coleg Cambria, Deeside, Matthew Smith from Lake Vyrnwy Hotel, Llanwddyn, drivers Gareth Dwyer and Chris Simga and Grŵp Llandrillo Menai students Oliver Parry-Molloy, Morgan Read and Dalton Weir.

Also representing Wales at the Culinary World Cup was Colin Gray, of Capital Cuisine, Caerphilly, who is one of the international judges.

Mr Watkins revealed that a ‘Team Wales’ approach to the event, which saw a Welsh Government display promoting Welsh food and drink in partnership with the Culinary Association of Wales, had paid dividends.

“We have had some very good interest in Welsh food and drink products,” he added. “Attending these events does a lot for the brand and makes Wales very visible to the world.”

Culinary Team Wales is sponsored by the Welsh Government’s Food and Drink Wales, Cambrian Training Company, Grwp Llandrillo Menai, Castell Howell Foods, Hybu Cig Cymru, Harlech Foods and Goodfellows.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you