Welsh National Culinary Team scoops silver at La Parade des Chefs

The Welsh National Culinary Team has been awarded a silver medal in the La Parade des Chefs restaurant competition at Hospitality today.

Cooking at the NEC-based show, the team comprising Toby Beevers, Nick Davies, David Kelman, Brian Henry, Dion Jones, Christopher Owen and KP Kevin Williams, cooked a three course meal for 100 covers.

Their meal was roulade of lemon sole and scallop, salmon fillet with crabmeat, vegetable and golden raisin salsa, samphire cress parsley and crème fraiche dressing; a main of breast and confit leg of Madgetts Farm duckling, butter braised potato, vegetables "à la grecque", butternut squash and orange purée, duck sauce with truffle; followed by 33% belgian milk chocolate mocha mousse, raspberry, chocolate, pistachio and coffee layer cake and warm raspberry and sauternes jelly.

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By Janie Stamford

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