Young cook clinches place in Junior Chef of Wales final

Adam James Middleton, 22, from Hotel Maesyneuadd, Talsarnau, Harlech, won the first heat held at Pembrokeshire College, Haverfordwest yesterday (Wednesday). The second heat is being held at Deeside College, Connah's Quay today, with the winner being guaranteed a place in the final cook off at the Welsh International Culinary Championships at Coleg Llandrillo Cymru, Rhos-on-Sea on February 22. The two heat winners will be joined by the two highest scoring runners up. The winner will be awarded an all expenses paid trip to South Korea where he or she will represent Wales at the World Association of Chefs Societies Congress Junior Forum in May 2012. Middleton, a former Loughborough College student from the mining village of Coalville, near Leicester, said he was shocked to win his heat, as he felt he could improve on his three dishes. "Time just seemed to disappear and I feel I could have done a lot better than I did," he added. "I now have to wait until January before finding out what ingredients I can use in the final." His winning menu was: Starter: fillet of halibut with pea mashed potato, lobster risotto, tomato and herb salsa and lobster sauce. Main course: cutlet of Welsh Lamb topped with chicken and herb mousse and served with braised lamb rump croquette, rosemary infused potato, lentil casserole, cabbage and bacon parcel, carrot puree and red wine jus. The other young chefs in the heat at Pembrokeshire College were: Craig Evans,18, and David Christopher Walker, 22, both Pembrokeshire College, Wayne Martin East, 22, from Dolserau Hall, Dolgellau, and Coleg Powys students Joshua Hall, 18, from Knighton, Emily Frances Griffiths, 20, from Welshpool and David Alan Johnson, 18, from Caersws. Chairman of the judge, Graham Tinsley, Welsh National Culinary Team manager, praised the good standards of cooking by the young chefs. "They all had a weak dish, but Adam gained a lot of marks for the skills he showed and the complexity of his dishes," he said.