Wales for the cup

The Welsh National Culinary Team are in with a chance for the Cup - the Premier Coupe d'Europe des Saveurs Regionales Cup, that is.

The event takes place in France on 9-13 October and is aimed at more than 280 European regions. The cup is sponsored by Sopexa and Joël Robuchon will chair the judging panel.

The emphasis is on regional dishes and entrants have to prove the origins of the recipes they submit. Welsh team leader Peter Jackson, head chef at the Hotel Maes-y-Neuadd in Harlech, North Wales, is pleased that the team has qualified in all four categories. Out of the 280 regions, only 50 will compete in each category: starter, fish, meat, dessert.

Wales's entries comprise Glamorgan sausage with a leek and Carew oyster soup; steamed sewin filled with a laverbread mousse on a Teifi sauce (late 19th century port and anchovy sauce) with cockles, mussels and scallops; fillet of Breconshire venison in a garlic crust with a blackcurrant mead, Welsh potato cake and punchmep (carrot, parsnip and turnip); and Welsh honey cake with a honey meringue, gooseberry, lime and wild fruits.