Chefs sharpen their knives for Battle for the Dragon contest

The Battle is one of the showpiece events at the annual Welsh International Culinary Championships held at Coleg Llandrillo Cymru, Rhos-on-Sea from February 16-18. The chefs will battle it out in the kitchen over three days, with each of the three competing nations allocated three hours to produce a three-course meal for 90 people under the supervision of a panel of international judges. The Ireland team will be in the kitchen on Tuesday when they will cook Welsh Pork in their main course. Wales will follow on Wednesday with Welsh Lamb as their main course followed by the Scotland team on Thursday with Welsh Beef as their main course. The Welsh team will be captained by Wayne Roberts, executive chef at Portmeirion Hotel and includes Nick Davies, a director of Cambrian Training Company, Welshpool, Toby Beevers, executive chef at Chester University, Sally Owens, Coleg Llandrillo Cymru, Gennaro Adaggio, La Dolce Vita, Shrewsbury, Hefin Roberts, Ye Olde Bull's Head, Beaumaris. The public get a chance to sample the gourmet cuisine, as tickets are still available for each of the Battle for the Dragon lunches, which cost £27.50 each and can be booked with Jane Cater at j.cater@llandrillo.ac.uk or Tel: 01492 542305. The championships are organised by the Welsh Culinary Association and sponsored by the Welsh Assembly Government and Hybu Cig Cymru/ Meat Promotion Wales.