Chefs from the Welsh National Culinary Team](http://www.welshculinaryassociation.com) are celebrating today after winning a gold medal at the Culinary World Cup in Luxembourg.
The competition was divided into two elements - hot kitchen and cold buffet table - and Wales was up against 24 other countries from around the globe at the prestigious event. After winning a gold medal in the hot kitchen, the chefs went on to win a silver medal for their cold buffet table.
Team manager Graham Tinsley, co-owner of [The Castle Hotel, Conwy](http://www.castlewales.co.uk/), said the Welsh chefs were proud of their achievements against other national teams with far greater resources. "We have to remember that this is the Culinary World Cup, the second largest culinary competition, and we have won gold and silver medals, which is a massive achievement for a small country like Wales," he added. "It has been many years since the Wales football team reached the World Cup finals and look what we have achieved for the nation.
"All the other teams that won gold medals have far greater funding, support and resources than we have and that is what it takes to move up to the top level. The judges told us that we were just a couple of points away from a gold medal in the hot kitchen, but because the teams on the first day had set such a high standard, we missed out. A couple of points makes all the difference in these competitions."
The Welsh chefs began with a gold medal 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 purée 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.
Their cold buffet table, which won a silver medal, was based on a medieval castle theme with a specially commissioned red dragon astride a castle turret with a drawbridge surrounded by food items on the same medieval theme.
The team, which was captained by Wayne Roberts, executive chef at Portmeirion Hotel, comprised 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; Gennaro Adaggio, head chef at La Dolce Vita, Shrewsbury who lives in Welshpool; Toby Beevers, executive chef and Frank Dace, both from Chester University; Sue Leacy, head chef at The Quay Hotel and Spa, Deganwy; Hefin Roberts, head chef at Ye Olde Bull's Head, Beaumaris; Chris Owen, chef at Castle Hotel, Conwy; Mark Jones, chef at Henbury Hall, Macclesfield and Kevin Williams, head chef at Dolserau Hall Country Hotel, Dolgellau; Brian Henry from London; Gerwyn Williams, sous chef at the Bridge Hotel, St Asaph.
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.
[Craft Guild of Chefs wins four silver medals at the Culinary World Cup >>](http://www.caterersearch.com/Articles/2010/11/26/336087/Craft-Guild-of-Chefs-wins-four-silver-medals-at-Culinary-World.htm)
By Amanda Afiya
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