Nick Evans, head chef at Owens restaurant at the Celtic Manor resort near Newport, has been crowned the Best Chef in Wales.
Evans, 33, won a tense cook-off last week to take the title in the National Chef of Wales Final, which is organised by the Welsh Culinary Association.
Held every two years and sponsored by the Welsh Development Agency and Hybu Cig Cymru (the industry organisation for the promotion and marketing of red meat in Wales), the final was held at Coleg Llandrillo Cymru, Rhos-on-Sea.
Evans collected a £500 cash prize and will now join the Welsh National Culinary Team for the Culinary World Cup 2006 in Luxembourg in November.
Evans will recreate his winning menu for 120 guests at a presentation dinner at Coleg Llandrillo Cymru on 5 April.
Today, St David's Day, marks the start of a week of Welsh themed food at London's Roast restaurant. Main courses include roast Elwy Valley lamb with marrowfat peas, mint jelly and young leeks and shin of Welsh black beef braised in Brains beer and shellfish cawl (broth) with Queen scallops and mussels. There's also the Welsh Cocktail of the Week, Snowdonian Fizz, which contains Penderyn whisky, banana liqueur, lemon juice, lemonade and egg white.
Welsh Culinary Association: www.welshculinaryassociation.com
Roast Restaurant: www.roast-restaurant.com
By Chris Druce
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