Just a few weeks after Welsh athletes brought home a bumper medal haul from the Rio games, our finest chefs will be travelling to Erfurt in Germany for the Culinary Olympics, which run from 22-25 October.
The Welsh senior and junior squads, run by the Culinary Association of Wales and backed by Hybu Cig Cymru – Meat Promotion Wales (HCC), will compete with teams from all over the world to deliver the most mouth-watering menus for the judges.
The Wales team will be cooking a fillet of herb and potato crusted PGI Welsh Beef with braised and glazed beef cheek, truffle and Parmesan potato, onion puree and confit carrot as their main course.
The judges will be treated to a double dose of the finest Welsh red meat, as the Hong Kong team will be preparing a dish featuring PGI Welsh Lamb.
Captain of the senior Culinary Team Wales, Danny Burke, co-owner of Shared Olive Restaurant and Olive Tree Catering, Hawarden, insists on using only the best Welsh Beef when competing in international culinary contests around the world.
“The quality of Welsh Beef is without question and we are very proud to be able to use this premium meat product in our menu,” he said. “Welsh Black Beef has good marbling throughout which gives it a great flavour.
“My tip is to cook the fillet medium rare, season it well and ensure that you leave it to rest for at least 10 minutes for the juices to come out and give it the best finish. With the beef cheek, we slowly braise it in Merlot wine, vegetables, stock and herbs, resulting in an excellent texture and flavour. It’s undoubtedly the unsung hero of our dish.”
“We’re delighted that the very best of PGI Welsh Beef and PGI Welsh Lamb will be showcased at the prestigious Culinary Olympics,” said HCC Market Development Executive Sue Franklin. “I’m sure the judges will be in for a treat with the Hong Kong team’s Welsh Lamb dish,” she added, “and we’re all crossing our fingers for the Wales senior and junior teams; it would be such a huge achievement to gain success against some of the best chefs from across the globe.”