The Welsh and Scottish Culinary teams enjoyed medal success at last week's Culinary World Cup in Luxembourg.
Welsh National Culinary Team manager Graham Tinsley, co-owner of the Castle hotel in Conway, inspired his team to a silver medal in the national hot kitchen event and bronze in the second part of the competition, the cold buffet table.
The Scots meanwhile took silver in the hot kitchen and cold buffet table events. Each event, open to 24 teams, is rated from diploma up to gold medal status.
The World Cup, which is run every four years saw Norway claim first place overall thanks to its medal haul, with Sweden second and Singapore third.
The Craft Guild of Chefs' senior and junior culinary teams also enjoyed success with members' individual entries in the cold kitchen event. Matt Owens of Circadia took the overall silver medal for pastry in the class C category. Additionally, Owens, team captain Christopher Basten, Phil Clarke, Bernhard Engelhardt, Tony Leck, Liz Bravery, Ryan Lowery, Richard Edwards, Ian Dickson, Keisha Williams and Lisa Mansel collected two silver medals, three bronze medals and two diplomas between them.
In the Military team category the UK came second behind Switzerland but in front of third place Germany.
Welsh team members: Lee Jeynes, co-owner of the Whitehouse hotel, Bowness on Windermere; Wayne Roberts, co-owner of the Waterfront, Trearddur Bay; Mike Bates, executive chef at Macdonald Holland House, Cardiff; Colin Gray, a director of Capital Cuisine; Nick Davies, a director of Cambrian Training Company, Welshpool.
By Chris Druce
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