Sampson impressed a panel of judges with his cooking and presentation skills as he served up his three-course dinner menu for four people in three hours. His starter was oak roasted smoked salmon souffle with beetroot carpaccio followed by a main course of braised loin of Bwlch venison, parsnip puree, braised savoy cabbage and damson gin sauce. To complete the menu he served up an apple tart with apple crumbled ice cream and slightly spiced cider syrup. Sampson is looking forward to the final at the Welsh International Culinary Championships at Coleg Llandrillo Cymru on February 16, 2010, where the chefs will be given a mystery black box of ingredients to work with. He said: "That's the best challenge that you can give a chef; it's a true test of your skills," he said. "There will be no chance to write a menu in advance and perfect the dishes." His rivals in the closely contested South Wales heat were James Martin Hamilton from Fairyhill Hotel, Reynoldston, Gower, Swansea, Rhys Baileys from the Celtic Manor Resort, Newport, David Jones from Llangoed Hall, Llyswen, near Brecon and Andrew Dudley from the Horseshoe Inn, Mamhilad. Organised by the Welsh Culinary Association (WCA), the contest is sponsored jointly by the Welsh Assembly Government and Hybu Cig Cymru / Meat Promotion Wales. The remaining three finalists will be selected following the North Wales heat at Deeside College, Connah's Quay on Friday. The heat winner and the two best runners up from the combined heats will be selected for the showcase final. The judging panel comprises Welsh National Culinary Team manager Graham Tinsley from the Castle Hotel, Conwy and Nant Hall, Prestatyn, Nick Davies, a director of Cambrian Training Company, Welshpool, Colin Gray of Celtic Cuisine, Cardiff and Mr Jackson.