THE Welsh Junior Culinary team clinched an impressive silver medal at the Culinary World Cup in Luxembourg.

The team, comprising of young chefs from across Wales and the border, competed against 15 other teams from around the world at the high profile culinary event.

The talented young chefs added the silver medal in the 'Restaurant of Nations' hot kitchen, a challenge which requires teams to prepare a three-course menu for 70 people, to an already captured bronze medal awarded in the 'Table of Fire' element which saw teams prepare four different kinds of main courses and dessert for 12 people.

Captained by Calum Smith, a pastry chef at Shrewsbury School, the team consisted of Harry Paynter-Roberts, sous chef at Carden Park Hotel and Spa, near Wrexham, Sion Hughes, head chef the Spa at Carden Park Hotel, Stephanie Belcher, chef de partie at Coast, Saundersfoot, Harry Osborne, head chef at the Quay Hotel and Spa, Deganwy and Jay Rees, who is studying for a degree at Grŵp Llandrillo Menai Both Sion and Harry Osborne are former Junior Chef of Wales winners.

Supporting the team in Luxembourg were squad members, Amira Milner from Signatures Restaurant, Conwy, Heather Spencer, commis chef at Links Hotel, Llandudno and Pippa Taylor, who is completing a Culinary Arts Degree at Grŵp Llandrillo Menai campus in Rhos-on-Sea.

Managed by Michael Kirkham-Evans, a lecturer at the Grŵp Llandrillo Menai campus, and coached by Danny Burke, co-owner of Olive Tree Catering in Runcorn, the pair were delighted with the progress the team has made.

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Team coach Danny Burke said: “We are all delighted with the silver medal in the hot kitchen.

"When you consider the inexperience in the team - some chefs were competing at this level for the first time – and the fact that they were competing against the best in the world, I think they have exceeded expectations.

“The team has been rewarded for their hard work over the past 11 months. Both Mike and I could not have asked for any more from them in terms of commitment and they have conducted themselves in a very professional manner this week.

“The progression and improvement, since the Culinary Olympics, in the way they worked was noted by the judges. The team was a little deflated with the bronze medal but we were up against the best in the world and the feedback from the judges pinpointed the finer details and technical skills that they need to work on.”

Team Captain Calum Smith, from Shrewsbury was also quick to praise the hard work by everybody involved with the team. “Overall, we are delighted to win silver and bronze medals, which is a massive achievement for our inexperienced team and for Wales,” he said.

“It was my second competition as captain and the knowledge I have gained has put the fire in my belly to get what we all want - a gold medal at the Culinary Olympics in 2024.”