In total Culinary Team Wales, including the junior and senior teams, won two bronze medals and one silver medal at the Culinary Olympics, which took place from 14-19 February 2020 in Stuttgart. 

The senior team’s menu for the Restaurant of Nations Competition included a starter of halibut, prawn, ravioli, textures of peas, asparagus and wild garlic and Carmarthen ham. 

The main course was marmalade glazed duck breast, confit leg bon bon, skin granola, root vegetable terrine, carrot puree and port jus. For dessert they created a rhubarb, apple, white chocolate, stem ginger and pistachio.

The senior team, made up for four debutant chefs, started the Culinary Olympics with a certificate of merit in the chefs table edible buffet. 

Arwyn Watkins, president of the Culinary Association of Wales, said: “It was a very challenging start to the competition for the senior team who had a very disappointing result in the chefs table. However, the chefs picked themselves up and delivered a good result in the Restaurant of Nations last night.

“I think that Culinary Team Wales returning with a silver medal and two bronze medals from the 2020 Culinary Olympics is a true reflection of where we are in terms of our development programme. 

“We now have 30 months until the Culinary World Cup in Luxembourg, so we will take this opportunity to put in place a training and development programme for the squad influenced by the very positive feedback from the last four days of competition.”