Senedd send off for Welsh chefs heading to the Culinary Olympics

Duncan Foulkes Foulkes

Duncan Foulkes Foulkes

Other 4th February 2020

Senedd send off for Welsh chefs heading to the Culinary Olympics

Two well prepared teams of chefs will be flying the Welsh flag as they take on the best in the world at the prestigious IKA Culinary Olympics in Stuttgart next month.

The senior and junior teams will join around 2,000 chefs and pastry chefs from more than 60 nations at the biggest and oldest international culinary art exhibition from February 14 to 19.

Senior Culinary Team Wales will be led by Nick Davies, culinary craft trainer with Cambrian Training, Welshpool, who combines the roles of team manager and member whilst Sergio Cinotti, from the award-winning Gemelli and Gem42 Restaurants, Newport, takes over the captaincy for the first time.

Junior Culinary Team Wales has Michael Kirkham-Evans, a lecturer at Grŵp Llandrillo Menai, Rhos-on-Sea, as manager and former senior team captain Danny Burke, a partner in Olive Tree Catering, Runcorn, as coach.

Also selected to represent the senior team are pastry chef Will Richards from Cambrian Training, Dylan Wyn Owens, Manchester City Football Club’s executive chef, Matthew Smith, freelance chef from Newtown, Mark Robertson from Coleg Cambria, Wrexham, Jay Humphris from Coleg y Cymoedd, Thomas Martin, a freelance chef from Pontypridd and Zak Pegg from The Harbourmaster Hotel, Aberaeron. Logistics manager is Peter Fuchs, culinary director of The Celtic Collection and ICC Wales, Newport.

The senior team has held four events to run through the dishes it will cook for the Restaurant of Nations - one element of the competition - at the Culinary Olympics. The chefs complete preparations with a sold-out dinner at Cobra Rugby Club on January 17.

The team met on January 2 to run through its chef’s edible buffet, a new element introduced for the Culinary Olympics and completed last minute fine tuning at a final training session this week.

“The team has a good mix of seasoned competitors and new members who have brought some fresh ideas to the table,” said Nick, who will be competing at his fifth Culinary Olympics. “Most of the chefs will be competing at the Culinary Olympics for the first time and are understandably excited by the prospect. They have bonded very well.

“Our Restaurant of Nations menu is looking and tasting good and we are perfecting the chef’s edible buffet, which is being introduced for the first time at the Culinary Olympics.”

The team’s Restaurant of Nations menu for 110 covers opens with a starter of halibut, prawn, ravioli, textures of peas, asparagus and wild garlic and Carmarthen ham. Main course is marmalade glazed duck breast, confit leg bon bon, skin granola, root vegetable terrine, carrot puree and port jus. Dessert is rhubarb, apple, white chocolate, stem ginger and pistachio.

The junior team, captained by Callum Smith, The Lion and Pheasant, Shrewsbury, includes pastry chef Alys Evans, Llanerch Vineyard, Pontyclun, Morgan Read, Brook House Mill, Denbigh, Lara Walker, Celtic Manor Resort, Newport, Alice Yeomans, Belmond Le Manoir aux Quat'Saisons, Great Milton, Oxford and James Jarvis, Sebastians Restaurant, Oswestry.

The talented young chefs completed their Restaurant of Nations menu run through with a lunch at Grŵp Llandrillo Menai, Rhos-on-Sea on January 28. They put the final touches to their dishes and the chef’s edible buffet at a training bootcamp this week.

The team’s Restaurant of Nations menu features a starter of Pembrokeshire scallop and roe croquette, seabass ceviche, chilled avocado, gin and elderflower cucumber. Main course is dry aged fillet and short rib of Welsh Beef, sourdough crouton, onion puree and Butty Bach jus. Dessert is chocolate black cherry chilled fondant, white chocolate and griottine cherry custard, crème fraiche sorbet, sesame tuille and sour cherry gel.

Both manager and coach are pleased with the young team’s progress. “Alys competed with the senior team at the Culinary World Cup in November 2018 and Morgan went as commis chefs to gain experience,” said Michael.

“Our Restaurant of Nations menu is packed with flavour and requires lots of different skills from the chefs. With 50 per cent of the hot kitchen marks awarded for flavour, we are hoping to score well for taste.

“The main course is braised Jacob’s Ladder and a small fillet of Welsh Beef, which has worked well with the people who have tasted it.

“Danny has worked on the menus and has introduced some elements of the dishes that helped him to win the Northern Europe heat of the Global Chef Challenge.

“The chef’s edible buffet has 12 courses, including canapes, terrines, a hot rabbit dish and a dessert.”

At the Culinary Olympics, the senior team produces its chef’s edible buffet on February 16 and its Restaurant of Nations hot kitchen menu for 110 covers on February 18. The junior team delivers its Restaurant of Nations menu for 60 covers on February 15 and its chef’s edible buffet on February 17.

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

Picture captions:

The Junior Culinary Team Wales.

Senior Culinary Team Wales. Missing from the photograph are Dylan Wyn Owen and Thomas Martin.

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