The special Bonfire Night dinner will see the team: chefs captain Danny Burke; team manager Toby Beevers; Jason Hughes; Alun Davies; and Alys Evans take to the kitchen. They will be supported by Mark Robertson, Matthew Smith and Gareth Dwyer.

At £30 per person, the Bonfire Night meal comprises a scallop, ceviche and chicken skin granola seawater and sea herbs starter; hay-smoked loin of Welsh Lamb, lamb tagine, almond puree, pearl couscous and apricots for main; and a white chocolate and lemon mousse dessert.

Having just held their latest rehearsal, Burke said it ‘couldn’t have gone any smoother’ and he believes the team has now ‘perfected the dishes’.

He added: “We are a new team but have made good progress and seem to be settling at the right time. The latest practice in North Wales could not have gone any smoother and the feedback from diners was good.

“I think it’s one of the best menus that the team has developed since I’ve been involved, and this will be my fifth Culinary World Cup.

“The scallop starter is full of flavour and was the dish that (teammate) Jason Hughes cooked for the Great British Menu and received a 9 out of 10 for. The main is Moroccan and different to anything that we have done before. It’s Alan Davies’ take on a tagine… We hope the judges like that we have gone for something different.

“If we work well as a team and deliver the dishes as I know we can, then we are going to be pushing for a gold medal in the hot kitchen.”

Hoping for a string of gold medals, the team will present their cold buffet display on 25 November before competing in the hot kitchen evening service on 27 November.