Described as ‘culinary art,’ the team reportedly worked through the night preparing what is traditionally their weaker element of the competition. 

Under the lead of team captain Danny Burke, they are now getting ready for the hot kitchen tomorrow (27 November), where they will have six hours to prepare and serve 110 diners their three-course meal.

This comprises: a scallop, ceviche and chicken skin granola starters; main of hay-smoked loin of Welsh Lamb, lamb tagine and pearl couscous; followed by white chocolate and lemon mousse with Welsh honey, raspberries, raspberry sorbet and mint.

Burke said: “I think it’s one of the best menus that the team has developed since I have been involved, and this is my fifth Culinary World Cup.

“The starter is full of flavour; the main is different to anything we have done before; (and the) dessert has a good balance of flavours, textures and acidity”.

Having achieved a bronze in the buffet display, Culinary Team Wales is hoping for a gold in the hot kitchen, especially as rumours claim it could be team manager and pastry chef Toby Beevers’ ‘final competition’, after 19 years’ competing.