Led by captain Danny Burke (co-owner of Olive Tree Catering), the team will showcase their skills by presenting a cold buffet display on Sunday and then battling it out in the hot kitchen event next Tuesday.

Having practiced numerous times, Burke is now confident that the team has ‘perfected the dishes’ which include: a scallop, ceviche and compressed chicken skin granola starter; loin of Welsh Lamb, lamb tagine and pearl couscous for main; followed by a white chocolate and lemon mousse.

For Italian chef Sergio Cinotti, this will be his first ‘major’ international competition with Team Wales, and he cannot ‘wait to put his cooking skills to the test’.

Adding: “It means a lot to me to be accepted as a member of the team and it’s a fantastic experience.

“For someone who is passionate about food, it is the ultimate goal to represent your country and be part of the team.

“We hope to win gold medals, which would mean a lot to me personally and to the whole team. They are all fantastic cooks and they are a great team to work with”.

Meanwhile, long-standing member pastry chef Toby Beevers (who has been part of the team for 19 years) will is also help fill in the team manager’s role alongside Burke.

He said: “I feel confident but nervous going into the Culinary World Cup, because the team is in transition.

“When we won gold medals in 2010, the team was probably at its peak and packed with experience. While our current team members have great cooking experience, it’s competition experience that they need”.

Only time will tell how much the team’s experience, or rather lack of, will pan out this weekend. Stay tuned for updates and