Cobra Rugby Club supporters are in for a treat when they dine out on an Olympic menu tonight (Friday) courtesy of the junior Welsh National Culinary Team.
The new team, comprising the nation’s top young chefs, will be serving up a four-course menu that includes the two dishes that they will be cooking for the Culinary Olympics in Germany in October.
The two dishes for the Culinary Olympics are: candid beetroot ravioli, Jerusalem artichoke custard, carrot macaroons and pea shoots finishes with carrot oil and crusted sole stack, langoustine and sauce bouillabaisse, Brussels sprout leaves and pommes mousseline.
The five young chefs, who are coached by Mike Evans, a catering lecturer at Coleg Llandrillo Cymru, Rhos on Sea and Welsh National Culinary Team manager Graham Tinsley, executive chef at De Vere Carden Park near Chester, were selected for the team six weeks ago.
Friday’s gourmet evening for 80 guests at COBRA Rugby Club in Meifod will be the team’s first official event. The team includes Dion Jones, from De Vere Carden Park, who recently became the first Welsh chef ever to win the International Escoffier Challenge Grand Final in France.
Other team members are reigning National Junior Chef of Wales Adam Middleton from Bodysgallen Hall Hotel, Llandudno, Chris Tull from the Castle Hotel, Conwy, Shon Morgan from Park Lodge Hotel, Aberystwyth and Harri Williams from De Vere Carden Park.
They will be accompanied by Evans and Welsh senior team pastry chef Toby Beevers.
“We have some talented young chefs in the team and the event at COBRA is going to be a good test for them,” said Evans.
Under a four-year partnership agreement with the Welsh Culinary Association, Coleg Llandrillo Cymru provides a base, sponsorship and a coach for the junior team.