The Culinary Association of Wales’ (CAW) junior team will compete against teams from Italy and Austria in the Battle for the Dragon contest, which begins tomorrow until Thursday February 23rd, at the championship.

Michael Evans, coach of the Welsh team, said: “They have the bit between their teeth after competing in Germany and are looking forward to the challenge.

“We have held team meetings and they know what they have to do to rectify the mistakes we made in Germany.”

The Welsh team, currently eighth in world rankings, will cook a three-course menu for 90 covers tomorrow. The Austrian team will cook the three-course meal on Wednesday and the Italian team will follow on Thursday.

The team is made up of team captain Jack Davison, head chef at Deganwy Quay Hotel, Ffion Lewis from Nag’s Head, Joey Jones, head chef at Cores Howell in Wrexham, Steffan Davies from Gidleigh Park in Exeter, Harry-Paynter-Roberts from Castle Hotel in Conwy and Arron Tye from Shared Olive in Hawarden.

The team will cook a menu similar to the Culinary Olympics menu. The menu featured a starter of salmon and crab with beetroot, horseradish cream, pea shoots and salad, and a main course of roasted Welsh fillet, braised cheek ravioli, Chantaney carrots and celeriac with a Madeira jus.

Around 300 chefs and waiting staff are expecting to compete in the WICC, which started today. The winners of the WICC competitions will be announced on Thursday at Llandudno Bay Hotel.