Bright young things in Mid Wales

Two young chefs were celebrating last month after winning the top culinary contests in mid-Wales. Justin Robinson, 24, is the new Mid Wales Chef of the Year and 19-year-old Peter Andrew collected the Trainee Chef of the Year award.

Robinson, sous chef at the Wynnstay hotel, Machynlleth, Powys, cooked fillet of Aberdyfi cod with crispy potato scales, followed by haunch of Brecon venison with sage and onion, fried polenta with plum wine jus and roasted root vegetables, finishing with Powys pear parfait with caramelised poached pear and blackberry compote.

He goes on to represent Mid Wales in the all-Wales final at the Welsh Salon Culinare in Llandudno on 28 February next year.

Andrew, demi chef at the Royal Oak hotel, Welshpool, cooked mussels in a bonne-femme sauce followed by pan-fried pork medallions on caramelised apple with a Chateaubriand sauce and chocolate marjolaine for dessert.

The event was sponsored by Education and Learning Wales (ELWa) and organised by Cambrian Training, which specialises in work-based training for the tourism industry and service sector.

Both chefs are undertaking a Modern Apprenticeship with Cambrian.

Operations director Arwyn Watkins said he hoped that the event would attract desperately needed new recruits to the industry.