The Junior Welsh National Culinary Team opened with bronze after cooking a three course meal for 85 people.
Wales served up a starter of confit of Scottish salmon, smoked salmon cream, apple, radish and fennel finished with a water biscuit, followed by a main course of poached pork loin, braised pork cheek, carrot, baby gem, morels and braised potato. Dessert was chocolate and orange layer, blood orange pastel, white chocolate parfait and blood orange gel.
The chefs completed the competition with their cold display table of showpiece food items. The overall winner, after scoring the most points, over the two elements, was Scotland.
The Welsh team is coached by Michael Evans, tutor at Coleg Llandrillo, Rhos on Sea and captained by Harri Williams from De Vere Cardon Park near Chester.
Evans said: "We sat down as a team after the competition and discussed the way forward. I couldn't fault the way the chefs worked in the kitchen, but the feedback from the judges was that there were too many elements in the dishes and we needed to demonstrate more skills."