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Top Welsh chefs to cook for High Sheriff’s Charity Gala Dinner
18th September 2019

Top Welsh chefs to cook for High Sheriff’s Charity Gala Dinner

Written by: Edward Waddell
Culinary Team Wales will cook for guests at the High Sheriff of Powys’ Charity Gala Dinner on 4 October in preparation for the Battle for the Dragon contest later in the month.

The High Sheriff’s Charity Gala Dinner at the Royal Oak Hotel is aiming to raise money for Wales Air Ambulance and the Montgomeryshire Family Crisis Centre.

David Peate, High Sheriff of Powys, said: “I think it’s a huge privilege that the Culinary Team Wales has agreed to cook for the dinner. I know that their dishes will be of the highest standard and guests will have an opportunity to experience the food and skills of chefs who cook internationally.”

The Culinary Team Wales menu includes a starter of olive oil poached cod loin, textures of peas, asparagus and wild garlic and Carmarthenshire ham.

The main course is malt glazed breast of duck, confit leg bon-bon, skin granola, root vegetable dauphinoise, carrot puree and port jus. Dessert is rhubarb, apple, white chocolate, stem ginger and pistachio.

Culinary Team Wales are likely to use this menu for the Battle for the Dragon contest at Coleg Llandrillo Menai on 29-31 October. This competition will be good preparation for the Culinary Olympics in Stuttgart from 14-18 February 2020.

Nick Davies, Culinary Team Wales manager, added: “The Welsh squad is holding two practice days a month at our base in Welshpool and is bonding well as we prepare for the Battle for the Dragon and Culinary World Cup.

“The hot kitchen menu is looking and tasting good and we are working on the chef’s table of edible food, which is being introduced for the first time at the Culinary Olympics next year.”

The Culinary Team Wales squad comprises of captain Alun Davies, Rhys Williams, Will Richards, Sergio Cinotti, Dylan Wyn Owen, Mathew Smith and Mark Robertson.