The Junior Culinary Team Wales will be competing against 15 other teams from around the world at the high profile culinary event, which runs from November 26-30. The competition comprises two different elements:

• A Restaurant of Nations: hot kitchen when teams must prepare a three-course menu 70 people
• A ‘Table of Fire’: which will see teams prepare four different kinds of cold and hot finger food, a cold, festive fish or seafood platter, hot main courses and dessert for 12 people

The team is captained by Calum Smith who is pastry chef at a private school in Shrewsbury. He will be joined by Harry Paynter-Roberts, Sion Hughes, Stephanie Belcher, Harry Osborne and Jay Rees. Squad members, who will be supporting the team in Luxembourg, include Amira Milner, Heather Spencer and Pippa Taylor.

Junior Culinary Team Wales is managed by Michael Evans, a lecturer at the Grŵp Llandrillo Menai campus in Rhos-on-Sea campus and coached by Danny Burke, co-owner of Olive Tree Catering, Runcorn and former Senior Culinary Team Wales captain.

Evans said: “The squad shows a good blend of skills, knowledge and youth. Their development over the last 12 months has been fantastic at every practice and they are raising the bar in terms of their work ethic and dishes produced.

“We are arranging a series of training weekends and practise lunches and dinners  to perfect the dishes in the lead up to the Culinary World Cup. Our mission is to keep developing young Welsh chefs who will hopefully progress into the Senior Culinary Team Wales in the future.”