Welsh chefs get set for Culinary Olympics

Problems included a £15,000 cut in sponsorship which curtailed plans to take a team of junior chefs as well as a senior team to compete in Erfurt, Germany, work and family commitments ruled out several senior chefs, and there was even a late transport scare. Due to new rules for lorry drivers, Kevin Williams, a tutor at Coleg Meirin Dwyfor, Dolgellau, had to take a test to obtain his Class C licence, which he passed on Saturday 11 (October). Williams and team mate Mark Jones, a chef at Henbury Hall, Macclesfield, leave today (14 October) with a lorry packed with all the food and equipment that will be used by the Welsh team. And with work commitments forcing a late withdrawal of one team member, Sally Owens, a tutor at Coleg Llandrillo Cymru, Rhos on Sea, has been promoted to join the Welsh team in the hot kitchen element of the competition on Sunday. She will be joined in the kitchen by team manager Graham Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn, captain Wayne Roberts, head chef Portmeirion Hotel, Lee Jeynes, group development chef for English Lake Hotels, Dave Kelman, of Lower Slaughter Manor, Stow-on-the-Wold and Toby Beevers, freelance. The support team includes Gennaro Adaggio of La Dolce Vita, Shrewsbury, Gareth Dwyer, of Hobart UK, Chris Owen, of The Castle Hotel, Conwy, Tom Middleton, of Hotel Maes-y-neuadd, Talsarnau, Harlech, Williams and Jones. Tinsley commented on what they hope to achieve in the competition: "We are heading to Germany in good spirits and hope to win at least silver medals, which would be a great achievement. This will be my fourth Culinary Olympics and it's the toughest of all the competitions because the judging standards are set so high." He added: "Having won gold medals at the World Cup and World Championships, it would be lovely to bring back an Olympic gold. I think our best chance is in the hot kitchen."