‘Don’t blame the food for defeats!’

Welshpool chef Nick Davies has been preparing for this weekend's World Culinary Cup by cooking for customers that he wouldn’t want to upset!

Nick, along with his teammates from the Wales team, has been honing his culinary skills on the Welsh Rugby Team who are currently in the thick of their autumn series of matches.

The two teams met up at The Vale Resort, Hensol, near Cardiff, and while Warren Gatland’s side bids to end another disappointing autumn on a bright note, the Welsh National Culinary Team made its final preparations to take on the world’s best chefs in Luxembourg, from November 20-24.  

“It’s fantastic and means a lot to us that the Welsh players spared the time to pass on their best wishes,” said Nick. “We share similar goals. We are aiming for gold medals at the Culinary World Cup and they will be looking to win the Rugby World Cup 2011 in New Zealand.”

Welsh rugby star Shane Williams said: “We’d like to wish the Welsh chefs team all the very best of luck as they represent our country in Luxembourg. If today’s menu is anything to go by there’s no reason why they shouldn’t be coming away with the trophy.

The Welsh chefs, who were prevented from cooking in a prestigious competition in Singapore due to the Icelandic volcanic eruption in April, hope to produce a few fireworks of their own in Luxembourg. 

Nick Davies is the chef director of Cambrian Training Company, Welshpool. 

The Welsh National Culinary Team is sponsored by the Welsh Assembly Government, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd, Villeroy and Boch, Friedr. Dick, Germany, Metcalfe Catering, All Clad, S. A. Brain and Co and Callebaut.

 

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