The junior chefs served up a starter of Pembrokeshire scallop and roe croquette, seabass ceviche, chilled avocado, gin and elderflower cucumber. Main course was dry aged fillet and short rib of Welsh beef, sourdough crouton, onion puree and butty bach jus. 

They served a dessert of chocolate black cherry chilled fondant, white chocolate and griottine cherry custard, crème fraiche sorbet, sesame tuille and sour cherry gel.

Pastry chef Alys Evans, said: “The judges were impressed that our three dishes matched the photographs that we had sent them in advance. The judges were blown away by the dessert, which they said was the best of the day. They also commended the team for cooking modern dishes.

“We would have liked a gold medal but to win a high silver was very good, considering two of the chefs – Alice Yeomans and James Jarvis – were only promoted to the team last month.

“The team is elated and both Danny and I are delighted with the way the young chefs worked. It’s one of the best teams I have managed in terms of commitment.”

The Junior Team Wales includes: 

• Calum Smith (captain), The Lion and Pheasant.  
• Alys Evans, Pobi Bach Bakery. 
• Morgan Read, Brook House Mill. 
• Lara Walker, Celtic Manor Resort.
• Alice Yeomans, Belmond Le Manoir aux Quat'Saisons. 
• James Jarvis, Sebastians Restaurant.