Competing against junior culinary team Wales, the young chefs had to prepare and cook a three-course meal for 90 people over the two-day competition, which took place at Coleg Llandrillo Menai, Rhos-on-Sea (Wales).

England’s team, which comprised Jack Gameson, Greg Evans, Nathan Lane and Angelina Adamo and was managed by Matthew Shropshall, served: pan-roasted halibut, langoustine croquette, radish and cucumber salad, Romanesco and langoustine veloute to start; venison loin with potato gateaux, vegetables and a wild mushroom and port sauce for main and a dark chocolate and orange mousse, citrus sponge and iced blood orange dessert.

Meanwhile, Harry Paynter-Roberts, Catrin Thomas. James Whalley, Sarah Davies were overseen by Wales’s team manager, Michael Evans, and cooked: a seared scallop, langoustine thermidor, granola, cucumber, piccalilli and seafood espuma starter; pork tenderloin wrapped prosciutto, pig’s head bon bon and pork jus main and dessert was Bramley apple, vanilla ice cream and red wine.

Impressing the panel of international chef judges with “their work in the kitchen” and dishes, the Culinary Association of Wales awarded England’s junior national culinary team the Dragon Trophy.