Newcombe scoops Welsh national title

A warm chocolate and beetroot sponge with white chocolate and rosemary ice-cream was the dessert on the winning menu which thrilled the taste-buds of the judges at the National Chef of Wales 1998 competition held in Llandudno, Wales, at the end of last month.

Creator of the menu was Simon Newcombe, 30, sous chef at the Angel Hotel, Cardiff, who won £650 and a silver trophy sponsored by Welsh Quality Meats.

For the competition, which took place at the Welsh Catering Trades Show, Llandudno, between 17 and 19 February, entrants had to produce a four-course meal for four people using Welsh Black beef in the main course, and a selection of Welsh products in the other courses.

Newcombe - along with the other two chosen finalists, Mark Freeman of the Emlyn Arms Hotel, Newcastle Emlyn, and David Thompson, sous chef at Bodysgallen Hall, Llandudno - had to reproduce a course each from their competition menus for 120 guests at the Imperial Hotel, Llandudno.