Silver and Bronze for Wales at Culinary World Cup in Luxembourg & More Trending News


THE Welsh Junior Culinary staff clinched a powerful silver medal at the Culinary World Cup in Luxembourg.

The staff, comprising of younger cooks from throughout Wales and the border, competed towards 15 different groups from all over the world at the excessive profile culinary occasion.

The gifted younger cooks added the silver medal in the ‘Restaurant of Nations’ scorching kitchen, a problem which requires groups to arrange a three-course menu for 70 folks, to an already captured bronze medal awarded in the ‘Table of Fire’ ingredient which noticed groups put together 4 totally different sorts of principal programs and dessert for 12 folks.

Captained by Calum Smith, a pastry chef at Shrewsbury School, the staff consisted of Harry Paynter-Roberts, sous chef at Carden Park Hotel and Spa, close to Wrexham, Sion Hughes, head chef the Spa at Carden Park Hotel, Stephanie Belcher, chef de partie at Coast, Saundersfoot, Harry Osborne, head chef at the Quay Hotel and Spa, Deganwy and Jay Rees, who’s finding out for a level at Grŵp Llandrillo Menai Both Sion and Harry Osborne are former Junior Chef of Wales winners.

Supporting the staff in Luxembourg have been squad members, Amira Milner from Signatures Restaurant, Conwy, Heather Spencer, commis chef at Links Hotel, Llandudno and Pippa Taylor, who’s finishing a Culinary Arts Degree at Grŵp Llandrillo Menai campus in Rhos-on-Sea.

Managed by Michael Kirkham-Evans, a lecturer at the Grŵp Llandrillo Menai campus, and coached by Danny Burke, co-owner of Olive Tree Catering in Runcorn, the pair have been delighted with the progress the staff has made.


Team coach Danny Burke stated: “We are all delighted with the silver medal in the recent kitchen.

“When you contemplate the inexperience in the staff – some cooks have been competing at this stage for the primary time – and the truth that they have been competing towards the very best in the world, I believe they’ve exceeded expectations.

“The staff has been rewarded for their laborious work over the previous 11 months. Both Mike and I couldn’t have requested for any extra from them in phrases of dedication and they’ve carried out themselves in a really skilled method this week.

“The progression and improvement, since the Culinary Olympics, in the way they worked was noted by the judges. The team was a little deflated with the bronze medal but we were up against the best in the world and the feedback from the judges pinpointed the finer details and technical skills that they need to work on.”

Team Captain Calum Smith, from Shrewsbury was additionally fast to reward the laborious work by all people concerned with the staff. “Overall, we are delighted to win silver and bronze medals, which is a massive achievement for our inexperienced team and for Wales,” he stated.

“It was my second competition as captain and the knowledge I have gained has put the fire in my belly to get what we all want – a gold medal at the Culinary Olympics in 2024.”

Silver and Bronze for Wales at Culinary World Cup in Luxembourg

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Silver and Bronze for Wales at Culinary World Cup in Luxembourg

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Silver and Bronze for Wales at Culinary World Cup in Luxembourg

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