Designed to “find the future stars of hospitality,” participants are required to prepare a three-course meal for 110 people in six hours, which they will be tested against a strict criteria for their approach to the task, dishes presented and service.

Making up Culinary Team Wales are chefs: captain Danny Burke, co-owner of Olive Tree Catering; Sergio Cinotti, of Ginelli Restaurant (Newport); Alys Evans from The Vale Resort; Hefin Roberts of Bodnant Welsh Food Centre; Jason Hughes of Chateau Rhianfa, and Toby Beevers of PSL Purchasing Systems.

Under Culinary World Cup replicated rules, they will cook a starter of scallops with ceviche, compressed cucumber and chicken skin granola; Welsh venison with a cottage pie, tomato fondue, baby carrots, root vegetable puree, salted turnip and rosemary jus for main; and dessert of white chocolate and lemon mousse with Welsh honey, raspberry sorbet, raspberry gel and mint.

Chef and director of the Culinary Association of Wales, Toby Beevers, said:  “The last time Wales competed in the La Parade des Chefs was about 10 years ago and we would love to win the competition.

“We are training hard for the competition, having already held four practices with another two planned before March.”