Adam Middleton wins Junior Chef of Wales title

Middleton has not only become the best young chef in Wales but has also clinched a once in a lifetime, all expenses paid trip to South Korea. He beat three other chefs in the closely contested final. Organised every two years by the Welsh Culinary Association, the competition is sponsored jointly by the Welsh Assembly Government to promote the food and drink industry brand 'True Taste' and Hybu Cig Cymru/ Meat Promotion Wales. Middleton will now represent Wales at the World Association of Chefs Societies' Congress Junior Forum in South Korea in May 2012. His winning menu opened with a starter of pickled fillet of mackerel with crab crushed new potatoes, dill yoghurt and apple puree. Main course was rack of Welsh Lamb served with individual shepherd's pie topped with sweet potato with baby vegetables, butternut squash puree and rosemary and red wine jus. Dessert was hazelnut and orange shortbread topped with duo of white sand dark chocolate and orange mousse served with orange espuma, raspberry compote and dark chocolate ice cream. The winning chef said: "Words cannot describe how much this means to me. I have lived, breathed and slept this competition for six months since winning my heat. It's a big accolade to have and gives me the self-belief. "I am my own worst critic and there were certain things in my menu that I wasn't too happy about, such as letting the mousse set too hard and having toto take the skin off the mackerel because it was burnt. "With four of the top junior chefs in Wales competing, I knew it was always going to be close." Runner up was Harri Alun Williams, 18, from the Castle Hotel, Conwy, third was Coleg Llandrillo Cymru student Dwynwen Angharad Leonard, 18, from Colwyn Bay and fourth was Coleg Meirion Dwyfor student Robert Michael Howe, 18, from Tyddyn Llan, Llandrillo, near Corwen. They were given three hours to prepare and cook their own creative menu for a three-course dinner for four persons, using a selection of Wales the True Taste Food and Drink Award winning products. Apart from choosing which ingredients to use, the chefs also had to select three of four plates, which best displayed their dishes.