Welsh chefs scoop silver at Culinary World Cup

The competition is divided into two elements – hot kitchen and cold buffet table – and Wales is one of 25 countries from around the globe taking part in the event. The Welsh chefs began in the hot kitchen, cooking a three course meal for 110 diners. They served up a starter of roulade of lemon sole and scallop, smoked salmon gel, crab and smoked salmon roll, carrot and golden raisin salsa and a citrus and dill hollandaise sauce. Main course was pan roasted breast of duck, confit leg and cabbage, braised potato with pickled vegetables, bacon and egg, carrot and orange puree and a truffle jus. The meal was completed with a dessert of whipped chocolate mocha with liquid raspberry, warm raspberry pastel shortbread, espresso and Belgian chocolate layer cake. Today (Tuesday) they will go onto assemble their cold buffet table based on a mediaeval castle theme. The centrepiece is a specially made red dragon astride a castle turret with a drawbridge surrounded by food items on the same mediaeval theme. The team, which is managed by Graham Tinsley, co-owner of The Castle Hotel, Conwy, includes captain Wayne Roberts, executive chef at Portmeirion Hotel, Nick Davies, chef director of Cambrian Training Company, Welshpool, David Kelman, executive chef at Wick Hill House Hotel, Stow on the Wold, Sally Owens, lecturer at Coleg Llandrillo Cymru, Rhos on Sea and Gennaro Adaggio, head chef at La Dolce Vita, Shrewsbury who lives in Welshpool. The Welsh National Culinary Team is sponsored by the Welsh Assembly Government, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd, Villeroy and Boch, Friedr. Dick, Germany, Metcalfe Catering, All Clad, S. A. Brain and Co and Callebaut.