25th Jun 2008 - 00:00
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The Welsh National Culinary Team has selected a young and experienced team for the Culinary Olympics which is taking place in Germany from 19-22 October.
Manager Graham Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn, and team captain Wayne Roberts, joint head chef at the Imperial Hotel, Llandudno, have selected a mixture of experienced young chefs for their team.
Team members include Dave Kelman, of Lower Slaughter Manor, Stow-on-the-Wold, Lee Jeynes, group development chef for English Lake Hotels, and Karl Jones-Hughes, chef partner of The Bridge, Coxlake.
The other squad members are Sally Owens, Coleg Llandrillo Cymru, Rhos on Sea, Gareth Dwyer, of Hobart UK, Chris Owen, of The Castle Hotel, Conwy, Tom Middleton, of Hotel Mase-y-neuadd, Talsarnau, Harlech, Kevin Williams of Coleg Meirion Dywfor, Dolgellau, and Mark Jones of Henbury Hall, Macclesfield.
The Culinary Olympics has two competition elements – hot kitchen and cold platter show. The Welsh chefs will be required to produce 110 covers of a three-course meal in the hot kitchen on 19 October
They will then complete the competition with the cold platter show on 21 October, creating a range of dishes including main courses, desserts, cakes and showpieces for a table display.
Tinsley, who is allowed to compete with the team in the hot kitchen, commented on the team: "I think it's one of the strongest squads we have selected for many years, with a nice blend of experience and youth. It's good to have experienced chefs Lee, Karl and Gareth back."
The Welsh National Culinary Team is sponsored by companies including the Welsh Assembly Government, Brakes, Unilever Foodsolutions, Gourmet Classic Ltd, and Catering Engineers Ltd.