December 08, 2022 - 1538 views
The Junior Culinary Team Wales is celebrating after winning silver and bronze medals at the Culinary World Cup in Luxembourg! Remarkably, two thirds of the squad is made up of current or ex-Grŵp Llandrillo Menai Hospitality & Catering students.
The talented young chefs flew the Welsh flag with pride, adding the silver medal in the Restaurant of Nations hot kitchen to the bronze medal awarded in the Table of Fire element, which took place earlier in the global competition.
The team, comprising young chefs from across Wales and the border, cooked up a storm, competing against 15 other teams from around the world at the high-profile culinary event.
The Table of Fire section saw the team prepare four different kinds of cold and hot finger food, a cold, festive fish or seafood platter, and hot main courses and dessert for 12 people. They completed their competition in the Restaurant of Nations where they were tasked with preparing and cooking a three-course menu for 70 people.
The Junior Culinary Team Wales is managed by Michael Kirkham-Evans, a lecturer at Grŵp Llandrillo Menai’s Rhos-on-Sea campus, and coached by Danny Burke, co-owner of Olive Tree Catering, Runcorn and former Senior Culinary Team Wales captain.
The team comprises captain Calum Smith, pastry chef at Shrewsbury School, ex- Grŵp Llandrillo Menai students Harry Paynter-Roberts, sous chef at Carden Park Hotel and Spa, near Chester and Harry Osborne, head chef at the Quay Hotel and Spa, Deganwy, along with Sion Hughes, head chef the Spa at Carden Park Hotel, Stephanie Belcher, chef de partie at Coast, Saundersfoot, and Jay Rees, who is currently studying for a degree at Grŵp Llandrillo Menai’s Rhos-on-Sea campus.
