Five young chefs chosen to represent Wales at Culinary Olympics

The team, which is coached by Mike Evans, a catering lecturer at Coleg Llandrillo Cymru, Rhos on Sea and Welsh National Culinary Team manager Graham Tinsley, executive chef at De Vere Carden Park near Chester, was selected after months of training meetings. Appointed captain is Dion Jones, from De Vere Carden Park, who recently became the first Welsh chef ever to win the International Escoffier Challenge Grand Final in France. The team members are reigning National Junior Chef of Wales Adam Middleton from Bodysgallen Hall Hotel, Llandudno, Chris Tull from the Castle Hotel, Conwy, Shon Morgan from Park Lodge Hotel, Aberystwyth and Harri Williams from De Vere Carden Park. The chefs held their first practice event last week when they cooked a four course menu for a gourmet evening at COBRA Rugby Club, Meifod, which was very well received by 80 guests. The menu included the two dishes that the team will be cooking at the Culinary Olympics - candid beetroot ravioli, Jerusalem artichoke custard, carrot macaroons and pea shoots finished with carrot oil and crusted sole stack, langoustine and sauce bouillabaisse, Brussels sprout leaves and pommes mousseline. Evans said: "The gourmet evening went very well and we had some great feedback. "Considering it was their first time together in the kitchen, they worked exceptionally well. "We have some talented young chefs in the team and we will be looking to them to maintain their level of commitment and excellent standard of cooking in the coming months as we prepare for the Culinary Olympics. "All the chefs are coming up with new ideas and appear to be on the same wave length."