People attending this year’s Royal Welsh Show from July 22-25 are in for a treat when chefs from Culinary Team Wales demonstrate the dishes they are perfecting for the Culinary Olympics in Stuttgart next February.
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Team manager Nick Davies will be joined by pastry chef Will Richards to give a demonstration on the Hybu Cig Cymru /Meat Promotion Wales stand on the showground on Thursday, July 25 at 2pm. Both chefs work for Cambrian Training in Welshpool.
Nick, who has recently been appointed team manager, will be talking about the team, future plans and the challenge of competing against the best chefs in the world at the Culinary Olympics.
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The chefs will be preparing a starter of cod loin with tortellini and pea pannacotta followed by a main course of Welsh Lamb and a dessert of rhubarb, pistachio and apple. The dishes will be similar to the ones the chefs are preparing for the Culinary Olympics.
“We have chosen quite modern dishes for the Culinary Olympics and look forward to cooking them at a series of dinners across Wales in the coming months,” said Davies, who is culinary craft trainer with Cambrian Training.
He thanked HCC for providing the team with their opportunity to demonstrate their dishes at the Royal Welsh Show.
Owen Roberts, from HCC, said: “We are pleased to have members of Culinary Team Wales’ talented chefs on our stand during the Royal Welsh Show and to give them a platform to perfect their dishes in preparation for the Culinary Olympics.
“We are especially excited to sample their main course of Welsh Lamb! It’s such a versatile product that can be cooked in so many ways and combined with ingredients and flavours of all sorts. It’s always a winner on our stand at the show!”
One event already booked in the Culinary Team Wales’ diary is the High Sheriff’s Ball for new Powys High Sheriff David Peate at the Royal Oak Hotel, Welshpool on October 4.
