The team, representing the Culinary Association of Wales (CAW), prepared a selection of mouthwatering savoury and dessert canapes for VIP guests from politics business, culture and entertainment.

Guests included Prime Minister Sir Kier Starmer, Welsh Secretary Jo Stevens, cast members from Gavin and Stacey, actor Michael Sheen and rugby stars Alun Wyn Jones and Ken Owens, to name a few.

This year, the whole Welsh team was from The Celtic Collection, headed by executive chef Michael Bates. The other chefs were Justin Llewellyn, head chef at The Parkgate Hotel in Cardiff; Matthew Owen, head chef at Steak on Six; Mich Le Cuziat, senior sous chef at The Olive Tree & Garden Room; Liam Morgan, demi chef and food and beverage director Glenn Lewis, all from The Celtic Manor Resort in Newport.

Their menu, themed ‘Bite into our culture’, included a selection of savoury and dessert canapes. The savour delicacies included:

• Cured salmon, Welsh gin, compressed cucumber and lemon jel
• Prawn cracker crisp, crab, sweetcorn, coriander and lime salsa
• Mini whipped Pembroke potato shepherd’s pie
• ‘Welsh Rarebit’ served on onion bread with local beetroot chutney
• Compressed watermelon, crumbed Welsh goats’ cheese, avocado
• Lime gel and savoury choux, salt beef and horseradish crème fraiche

The dessert canapes were Welsh cake with strawberry jel and Welsh clotted cream and cinnamon and Merlyn chocolate liquor tart and scored meringue.

Bates, who devised the menu and selected team for the reception, said: “It was another amazing experience for all the whole team who were very proud to showcase produce from Wales and represent the Culinary Association of Wales at such a prestigious event.

“There was a great buzz in the room and everybody seemed to be enjoying celebrating St David’s Day and everything about Wales. The canapes went down very well, particularly the shepherd’s pie and Welsh Rarebit, and we were delighted to receive such positive feedback. The team loved the experience.”