Representing the Culinary Association of Wales (CAW), the team finished third overall against eight other countries in the Alen Thong Golden Coffee Pot Young Chef Challenge at The International Emirates Salon Culinaire, during Expoculinaire 2024 Sharjah.

Three teams competed daily, creating an internationally themed edible cold salad, appetiser, dessert buffet and hot main course for 20 diners. Teams could cook a main course of their choice and Wales chose chicken. Each team made a gateau, three modern desserts and a hot dessert, which was prepared with diners and judges watching.

Colin Gray, who helped to coach and advise the Wales team before the competition, said: “I am really proud of these young chefs who stepped up to the mark and did a great job. The judges were very complimentary about how they worked together in a clean and hygienic way to get jobs done. All the chefs did well but captain Calum deserves special mention for taking the reins in the absence of a team manager and doing the hard work.”