The chefs were praised by Culinary Association of Wales president Arwyn Watkins, who said: “(Culinary Team Wales) is a team in development, and to come to the Culinary World Cup and win silver and bronze medals is a phenomenal achievement and shows how much progress they have made".

“They were up against national teams that have been together for up to eight years. No gold medals were awarded in the hot kitchen yesterday, which tells you everything about the high standard of the competition.

“England and Scotland also won silver medals but as the home nations improve our standards, the Scandinavian countries and Singapore raise the benchmark again.

“We have had excellent feedback from other nations about the Welsh team’s efficiency and working practices in the kitchen.”

Team captain Danny Burke said he would have 'loved' to have won a gold medal but was 'satisfied' with silver and the chefs 'valuable' experience that the chefs gained: “A silver medal is a massive achievement for this inexperienced team and it’s a step in the right direction,” he added.

“We have been working together for 18 months and it’s been a nice, relaxed team to be around.

“The feedback from the judges was that our dishes lacked a bit of skill but our working practices and hygiene were spot on, which gives us a platform to build on.

“We really enjoyed being in the hot kitchen yesterday and other team managers commented about how well we worked together. Everyone did what they needed to do and they deserve their silver medal.”

This would be his last time competing with the senior team, as he announced that he is stepping down to assist Wales’ junior team coach, Michael Evans, as a mentor. His "mission is to encourage progression from the junior to senior team".

Other team members include: Toby Beever; Jason Hughes; Alun Davies; Sergio Cinotti; and Alys Evans.

In the hot kitchen, the chefs has just six hours to serve a three-course meal for 110 diners. Their menu comprised a starter of scallops, ceviche and chicken skin granola seawater; hay-smoked loin of Welsh Lamb, lamb tagine and pearl couscous for main; and a white chocolate and lemon mousse dessert.