Top junior chefs swapped the podium for a platform at the Winter Fair last week as they paid a special visit to Hybu Cig Cymru - Meat Promotion Wales’ (HCC) stand at the Royal Welsh Winter Fair.
Members of Wales' Junior Culinary Team, who recently tasted success at the Culinary Olympics in Erfurt, Germany, cooked medal-winning meals in front of a hungry crowd at the festive fair in Builth Wells.
Team Captain, Jack Davison from the Deganwy Quay Hotel, Deganwyand fellow team member Ffion Lewis from the Nag’s Head, Garthmyl presented a main course using prime Welsh Beef fillet and an apple dessert, which won high praise from the Culinary Olympics judges. The mouth-watering dishes helped the chefs win silver medals in Germany.
Culinary Association of Wales president Arwyn Watkins compered the demonstration.
Jack said: “It was the first time I had done a demonstration and it was a great experience. We did a slight variation of our main course for the Culinary Olympics and Ffion spoke about the different elements of the dessert.
“The meat we used was top quality and we enjoyed giving the audience a few tips on how to braise and let the meat rest before serving. There was a good-sized crowd watching us and they were very appreciative.”
HCC's Elwen Roberts, who also led a number of popular cooking demonstrations at the Winter Fair, said: “We were thrilled to welcome two of Wales’ best young chefs to our stand and to congratulate them on their fantastic achievements in the Culinary Olympics. They competed against thirty-one other nations and made us proud by showcasing the best Welsh produce on a global stage.”