The annual contest has been moved forward to 29-31 October at Coleg Llandrillo Menai because of a clash with the Culinary Olympics in Stuttgart in February next year.

The Battle for the Dragon contest will see the three teams compete in a hot kitchen, producing over 90 covers each for evening service on separate days. Also each team will produce a chefs’ table of edible food (which is a new element for the Culinary Olympics).

Arwyn Watkins OBE, Culinary Association of Wales president, said: “The evening service in the hot kitchen and the new chefs’ table are designed to replicate the competitions at the Culinary Olympics next February.

“This is the perfect opportunity for the three teams to compete to Worldchefs standards and receive feedback on their dishes from very experienced judges.” 

Medals will be awarded for both elements of the competition at the Culinary Olympics and the combined points will decide where the nations finish in the world rankings.

There are several new faces in Culinary Team Wales, including Dylan Wyn Owen executive chef at Manchester City Football Club, Rhys Williams from the RAF in Lincolnshire and pastry chef Will Richards from Cambrian Training.

Other Welsh team members include Sergio Cinotti from Gemelli Restaurant, Newport, freelance chef Matthew Smith, Mark Robertson from Coleg Cambria and Jay Humphris from Coleg y Cymoedd.