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WELSH NATIONAL CULINARY TEAM 

ALL CHANGE AT THE TOP FOR WELSH CHEFS

September 9, 2003

A new captain and vice captain of the award-winning Welsh National Culinary Team have been appointed to lead the chefs into the Culinary Olympics next year.

Lee Jeynes, 36, who runs his own business, Alchemy Chef Services in the Lake District, takes over the captaincy with Nick Davies, 34, chef development manager for Cambrian Training Company, Welshpool, the vice captain.

The appointments, made after a close vote by members, were announced at a team meeting in Welshpool. The changes follow Graham Tinsley, of the Castle Hotel, Conwy, stepping up from captain to team manager and the retirement from competition of vice captain Colin Gray, of Capital Cuisine, Cardiff .

Originally, from Barry, Lee now lives in Windermere with his wife and two children. A team member for six years, he worked at the five star Tower Hotel in London, Rampsbeck Country House Hotel on Lake Ulswater and Low Wood Hotel, Lakeside Hotel and Wray Castle around Lake Windermere before setting up his business 18 months ago.

He now has 15 chefs working for him in the Lake District and as far as Lancaster and Kirkby Lonsdale.

"I am delighted to have been appointed captain and I am looking forward to working closely with vice captain Nick Davies, who is a good friend," said Lee. "We know each other's strengths and weakness and I think we will work well together.

"My aim now is for the team to perform well at the Culinary Olympics in Erfurt , Germany in October next year. I want to see Wales become a major force on the world stage promoting our quality Welsh food.

"There is going to be a lot more work involved, such as picking the team and choosing the menu with Graham Tinsley and I am looking forward to working with the junior team. I am more modernistic in my approach whereas Graham, who has been an excellent captain, is classical. Together we will try to push the team forward."

Lee's father, Ross, and sisters, Debby and Joanne, still live in Barry and he said they too were delighted about his appointment. 

Nick Davies, who is married with two children and lives in Abermule, near Newtown , has been a team member for seven years. He joined Cambrian Training Company after spending four years as head chef at the Hotel Metropole, Llandrindod Wells, having previously worked at hotels in Aberystwyth, Bryn Howell Hotel, Llangollen and Perth 's Ballathie House in Scotland .

"With my commitments to business and the Welsh Culinary Association as secretary and Mid Wales Region chairman, the vice captaincy suits me and I am proud of the appointment," said Davies.

 "I am looking forward to supporting the captain and manager to drive the team forward with new ideas and to developing the junior team through training."  

The Welsh National Culinary Team is sponsored by the Welsh Development Agency to promote the food and drink industry brand 'True Taste' and by Welsh Quality Meats, C&C Catering Equipment Ltd, Brakes, UBF Foodsolutions and Catering Engineers (N.W.) Ltd.

Source: Duncan Foulkes Public Relations, email - duncan.foulkes@btinternet.com 

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WELSH NATIONAL CULINARY TEAM

 WELSH CHEFS SIGN UP FOR WORLD COOKS TOUR FOR HUNGER  

July 16, 2003

A cooking adventure of a lifetime awaits two award-winning chefs from Wales when they represent the Welsh Culinary Association at a major fundraising event for the needy in South Africa next month.

 Gareth Johns, head chef and a director of the Wynnstay Hotel, Machynlleth and Junior Chef of Wales winner Ifan Dunn, 23, sous chef at Da Vendittos, Cardiff, will be flying out to Cape Town for the Tiger Brands 2003 World Cooks Tour for Hunger from August 16 to 24.

 They will join nearly 150 of the world's greatest international chefs, representing 33 countries, for a week of food festivals, live cooking demonstrations and fundraising events in Gauteng , the Western Cape and KwaZulu Natal.

 Key beneficiaries of the tour, which coincides with the 75th anniversary of the World Association of Cooks Society, include the African Children's Feeding Scheme, an organisation that provides 11,000 meals a day to residents of settlements in Gauteng and Heartbeat, which helps over 5,000 orphaned and vulnerable children in Gauteng , Limpopo and Free State .

 The tour aims to raise money for charity to alleviate the effects of the droughts in Southern Africa and to show that the world community of chefs is a caring body with a strong sense of social responsibility.

 Gareth Johns, a member of the Welsh National Culinary Team for nine years, said he was greatly looking forward to the tour as it was for a good cause and it would be his first visit to South Africa .

 "It's going to involve a lot of hard work but it will be a fantastic experience," he said. "It's nice to put something back into an industry that has been very good to me over the years." 

Since winning the Junior Chef of Wales title, Ifan Dunn has enjoyed a blaze of publicity and has been busy at work in the kitchens at the award-winning Da Vendittos restaurant.

 The all expenses paid trip to South Africa to take part of the World Cooks Tour for Hunger was part of his prize for winning the Welsh title

 "I am really looking forward to the trip and working with chefs from around the world," he said. "Hopefully, I can learn from them and it's nice to go out there and support such a good cause."

 The chefs will be involved in displays and charity events, distribution of food to the needy, a three day Culinary Food Festival at five star hotels around the country, a charity gala dinner, a children's party for underprivileged children and a "Taste of Africa" evening at La Toscana, Montecasino.

As part of the charity gala dinner, which will cater for 1,000 guests at Sandton Convention Centre, Gauteng on August 19, an auction of memorabilia donated by the chefs will be held. The Welsh chefs are donating a Welsh National Culinary Team jacket signed by Mark Hughes' successful Wales football team.

Source: Duncan Foulkes Public Relations, email - duncan.foulkes@btinternet.com  

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WELSH NATIONAL CULINARY TEAM

WELSH CHEFS APPOINT NEW TEAM MANAGER  

July 10, 2003

The successful captain of the talented Welsh National Culinary Team has relinquished the post to take over as manager.

Graham Tinsley, who held the captaincy for four years, steps into the hot seat vacated by Peter Jackson, who has retired after a decade as manager to focus on his role as Welsh Culinary Association chairman.

The two chefs instigated the formation of the Welsh team back in 1993 and have proudly watched it develop and grow in stature, reflecting the rising culinary standards in Wales

Graham, chef patron of The Castle Hotel, Conwy, today rates the team in the world's top 10 and has set his sights on bringing gold medals back to Wales from next year's Culinary Olympics in Erfurt , Germany .

An adopted Welshman, Graham is originally from St Helens and wears the Welsh badge with great pride. A distinguished career has taken him to North Wales via some of top hotels in the UK and Europe .

After a decade as a front line competitor in prestigious culinary events around the globe, he is now looking forward to his new team role, although he admits it will be a steep learning curve and he will miss the hands-on captaincy.

His successor as captain will be appointed by team members at a meeting in September. Later that month, the Welsh team to compete in the Culinary Olympics - THE big event for chefs - will be announced.

Reflecting on the progress made by the team over the past decade, Graham paid tribute to the guiding influence of Peter Jackson, chef partner of Hotel Maes y Neuadd, Talsarnau, near Harlech

"Peter has been at the forefront of setting up the team and the Welsh Culinary Association and without him our achievements to date would not have been possible," he said. "We owe him a huge debt.

"As chairman of the Welsh Culinary Association he is still going to there to offer help and advice, which is going to be invaluable to me in my new role. 

"Over the last decade the team has progressed from winning bronze medals to silver and golds and my challenge is to maintain that high standard. The first time we competed in the Olympics we won bronze, the second time we won silver and next year we hope to win gold.

"We are now in the top 10 teams in the world and a force to be reckoned with. We have a good squad of chefs who have the right attitude and are always keen to learn and improve."

One of his top priorities is to make the Welsh National Culinary Team inclusive by dispelling the myth that it's a closed shop. He is keen to encourage chefs across Wales to become members, stressing that competition experience is preferable for senior chefs but not essential for juniors. 

Developing the junior Welsh team, which has only been in existence since April last year, is another priority. He hopes to enlist support for junior team coach Peter Fuchs and to involve the young chefs with the senior team wherever possible.

He also supports the development of regional culinary teams within Wales - similar to Germany , Canada and the USA - to hone the competition skills of chefs in North, Mid and South Wales in preparation for national team selection.

Background information

Born in St Helens , Graham Tinsley is married with two children. His career began with a five-year apprenticeship under chef Gilbert Lefevre at Manchester 's Midland Hotel before he spent a year in the kitchens of the five star Atlantis Sheraton in Zurich .

He returned to England and continued his training under Anton Mosimann at the prestigious Dorchester Hotel in London . "Anton Mosimann's innovative and fresh approach to modern British cooking greatly influenced my own menus and appreciation of fresh, local and international produce, combining colours, textures and taste," he said.

From the Dorchester Hotel, his career path took him to De Vere Hotels, where he spent nine years, rising to head chef at The Darebury Park, Warrington , one of the company's flagship hotels.

He was helped develop and open The St Davids Park Hotel in North Wales and Carden Park Hotel, Spa and Golf Resort in 1997 before forming a partnership with old friend Peter Lavin to take over The Castle Hotel, Conwy in July 2000.

As chairman of the Welsh Culinary Association's North Wales Region, he has helped to put Wales on the culinary map by directing the successful Welsh International Salon Culinaire and bringing together caterers from a variety of food operations and establishments.

A former North West and North Wales Chef of the Year, Graham was appointed Welsh team captain three years ago and has competed in two Culinary Olympics, three World Cups, two European Cups, two World Culinary Grand Prix, the World Culinary Championships and the American Culinary Classic.

For more information please contact Graham Tinsley, Welsh National Culinary Team manager, on 01492 582800 or 07765 404950.

Source: Duncan Foulkes Public Relations, email - duncan.foulkes@btinternet.com  

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WELSH NATIONAL CULINARY TEAM

AWARD-WINNING WELSH CHEFS LOOKING FOR NEW MANAGER

June 2, 2003

The successful Welsh National Culinary Team, which recently returned from a prestigious competition in the United States with 24 silver medals, is looking for a new manager.

Current manager Peter Jackson has decided to stand down after a decade in the high profile post to devote more time to his business and his role as chairman of the Welsh Culinary Association.

Jackson, chef partner of award winning Hotel Maes y Neuadd, Talsarnau, near Harlech, achieved a personal ambition when he led the talented chefs into action at the American Culinary Classic last month.

Participating in Chicago meant that he had completed all six major competitions sanctioned by the World Association of Cooks' Societies (WACS)

In the past 23 years, Peter has competed in all the world's major culinary competitions - with Scotland and Britain before the Welsh team was formed - winning 25 WACS medals.

His roll of honour reads: Culinary Olympics in Germany in 1980, '84, '88, '96 and 2000, the Culinary World Cup in Luxembourg in '94, '98 and 2002, World Grand Prix in Singapore 1990, the World Grand Prix in Basle in 1999, the World Grand Prix in Glasgow in '97 and 2001 and the American Culinary Classic in 2003. The only one missing from the set is the American Cooking Classic in Chicago .

"It was great to compete in Chicago and to win four silver medals," said Peter, who helped form the Welsh team 10 years ago. "It was one of my personal goals to compete in all six WACS competitions.

"The other goal was to see Wales compete as a national team in its own right, which we did for the first time in Luxembourg in November, where we won a gold in the hot kitchen. The next goal is to see the team go to the Culinary Olympics in Erfurt next year and do well. That's the big one.

"Ten years as team manager is a long time and watching the team's development has been fabulous. But now it's time to stand aside and let the younger members of the team climb the ladder.

"Since the team was formed, over 60 chefs have been given the opportunity to compete abroad for Wales and we have won more than 200 medals, which makes us the country's most decorated team.

"I want to see the team develop and go on to even greater things and maybe it's time for new blood, new ideas and a fresh impetus."

The new manager needs to be in place as soon as possible, as the team for next year's Culinary Olympics must be confirmed by September 30. Applications for the vacancy, accompanied by a CV, should be sent to Nick Davies, Welsh Culinary Association secretary, Cambrian Training Company, Severn Farm Enterprise Park , Welshpool or e-mailed to nick@cambriantraining.com.

It's fitting that Peter should achieve one of his main ambitions in the team's 10th anniversary year and he confesses to feeling great pride at the growing stature of Welsh chefs over the past decade.

"We have come a long way since the days when we had to invest our own money to get the team started," he said. "Fundraising led to our first sponsor in 1996 and last year we sent senior and junior teams to Luxembourg at a cost approaching £30,000."

Source: Duncan Foulkes Public Relations, email - duncan.foulkes@btinternet.com  

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SILVER LINING FOR WELSH CHEFS AT AMERICAN CULINARY CLASSIC

 

Left - Appetizer: Pressed Terrine Of Fish, King Scallop, A Salad Of Jerusalem Artichoke And Asparagus, Crab Bisque.

Center - Entree: Roast Tenderloin Of Beef With Oxtail Faggot, Mini Yorkshire Pudding, Bubble & Squeak With Celeriac Remoulade.

Right - Dessert: White Chocolate and Pecan Mousse, Dark Chocolate and Bourbon Center, Iced Choc Cup Cookie Parfait, Kumquat Compote, Raspberry Syrup.

May 21, 2003

Chefs form the Welsh National Culinary Team are celebrating after completing their first ever American Culinary Classic in Chicago with four silver medals.

 The talented chefs followed up their silver in the hot kitchen on Sunday by winning three more silvers in cold food section  to secure a top six finish to the delight of team manager Peter Jackson.

 "Had anyone told me before we flew out to Chicago that we would win four silver medals I would have been very happy," said Mr Jackson, of Hotel Maes-y-Neuadd, Talsarnau, Harlech.

  "I thought we possibly deserved a gold medal in the hot kitchen, but a silver was a good result considering that no gold medals awarded by the judges. The team is very happy with the result and it has been a fabulous experience for everyone as we build towards the Culinary Olympics in Germany next year."

 He praised the hard work and performance of the whole team, but had special words of praise for new front line team members, pastry chef Karl Hughes, of The Celtic Manor Resort, Newport and Danny Burke, of KK Fine Foods, Flint . "They both blended in very well," he said. 

The prestigious competition, which attracted 11 national teams from all around the world, was won by the United States with Germany second and Scotland third.

The Welsh chefs broke new ground in Chicago , as all the ingredients for the team's dishes had to be sourced in the US , due to strict food importation regulations. Previously, when competing in Europe , the team has transported Welsh ingredients to the competitions.

The full Welsh team is: Manager Peter Jackson, captain Graham Tinsley, of The Castle Hotel, Conwy, vice captain Lee Jeynes, owner of Alchemy Chef Services, Windermere, Wayne Roberts, of The Waterfront, Trearddur Bay, Danny Burke, Karl Hughes, Kurt Fleming, of  Llansantffraed Court Hotel, Abergavenny, Jimmy Williams, of The Imperial Hotel, Llandudno, David Kelman, of Bodysgallen Hall Hotel, Llandudno, Ceri Smith, of Miskin Manor Hotel, Llantrisant, Jamie Bessant, of The Fountain Head Inn, Saundersfoot and Daniel Griffiths, of Gwesty Seiont Manor, Llanrug, near Caernarfon.

Source: Duncan Foulkes Public Relations, email - duncan.foulkes@btinternet.com  

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WELSH NATIONAL CULINARY TEAM CREATES NEW DISHES FOR WORLD COMPETITION AND COOKS UP GOLD!!

LLONGYFARCHIODAU - CONGRATULATIONS

LUXEMBURG, NOVEMBER 16 TO 20, 2002

    Senior Team Entries:  Appetizer - Terrine of Fish Wrapped in Smoked Sewin (Char) with Jerusalem Artichoke Asparagus Salad. Entree - Glazed  Belly Pork, Fillet of Pork Wrapped in Apple, Sage and Black Pudding, with Braised Fennel and Cabbage Potato Cake, Panache of Vegetables and Calvados Sauce with Apple Crisp. Dessert - Warm Chocolate Tarte with Cariad Blush Champagne and Raspberry Jelly, Elderflower Panecotta, with Berry Compote and Raspberry Tuille.                                                                            

    Junior Team Entries: Appetizer - Lobster, crab and dill ravioli, salmon tournedos with smoked butter and herbs, assortment of vegetables, saffron fish cream and Chablis foam.     Entree - Loin of Welsh Mountain Lamb wrapped in wild mushrooms and Carmarthen ham, faggots on braised lentils, spiced root vegetables, fondant potatoes and elderberry liqueur essence. Dessert - Milk chocolate and praline parfait, vanilla poached pear, oatmeal shortbread biscuit, berry compote and vanilla sauce. All Photos - Courtesy of Welsh Culinary Team.

    Welsh Chefs Are Celebrating! 

The Senior Welsh National Team placed 7th out of 24 in the overall competition. Peter Jackson, the chef partner of Hotel Maes-y-Neuadd, Talsarnau, near Harlech, and Welsh Team Manager commented, "What a fantastic achievement by the Senior Team on its debut as a national team. Everyone is euphoric. We were looking to place in the top 12 before we left for the Culinary World Cup and to finish in the top seven is fabulous. The Junior Team has also done brilliantly well. Apart from winning silver and bronze medals, it has been a marvelous experience for the team to have been exposed to the world stage.” He continued, "All the teams from around the world are so happy for the Welsh Team because they know the battle we had to win national status."

    The overall winner was Sweden. To put the  Senior Welsh National Team’s achievement in prospective, they were edged by Canada for sixth place but in turn edged  the US Team that placed eighth. England did not compete! Only 29 points out of 500 separated the seventh position to first! Very close!

    The top eight positions were Sweden, Switzerland, Singapore, Germany, Scotland, Canada, Wales and USA. 

   The gold medal is a just reward for all the hard work put in by the Welsh chefs, who are making their debut as a national team in the Culinary World Cup, having previously competed as a region of Great Britain.

   The gold and silver medal winners are: Manager Peter Jackson, of Hotel Maes y Neuadd, Harlech; captain Graham Tinsley, of Castle Hotel, Conwy; vice captain Colin Gray, of Baron's Patisserie, Cardiff; Lee Jeynes, Alchemy, Cumbria; Nick Davies, Cambrian Training Company, Welshpool and Wayne Roberts, The Waterfront, Trearddur Bay.

    Back up members were: James Williams, of the Imperial Hotel, Llandudno, David Kelman, of Bodysgallen Hall, Llandudno; Danny Burke, KK Wholefoods, Flint; Kurt Fleming, Llansanffraid Court, Abergavenny, Sarah Duggan, UWIC, Cardiff, Karl Hughes, Celtic Manor, Newport and Jamie Bessant, Fountain Head Inn, Saundersfoot, Kevin Williams, of Bae Abermaw Hotel, Barmouth and Ian Hudson, Old Colwyn.

    Some of the best food that Wales has to offer together was showcased at the Culinary World Cup in Luxembourg this month.

    Menus devised by the Senior and Junior Welsh National Culinary Teams for the prestigious international event highlighted the huge range of quality ingredients available in Wales, which has one of the finest natural larders.

    The country is blessed with a fantastic array of seafood from its coastline, lakes and rivers, Welsh Lamb and Welsh Black beef rank alongside the world's finest meat, Welsh dairy produce and drinks, especially specialty cheeses, are in great demand and there is an abundant supply of vegetables and fruit.

     The hot kitchen menus devised by both teams illustrate the range of Welsh ingredients used. Other items featured in the teams' cold buffet table menus include Welsh beef platter, medley of Celtic coast seafood, loin of Raglan pork, pan-fried Celtic duck breast, Pembrokeshire beef consommé and roulade of Anglesey lobster and mussel stew

     It's no coincidence that the rising stature of the Welsh National Culinary Team over the past nine years has been matched by Wales' growing reputation for quality food.

     No one is more delighted about the country's reputation for good food than Team Manager, Peter Jackson who said,

     "The natural ingredients are so good that the chef's job is easy and we are all very proud to be in Wales and cooking Welsh food," he said. "There is no doubt that the perception of quality food in Wales has been raised but it has been a long process.               

The Senior Welsh National Culinary Team. Back (from left) Manager Peter Jackson, Nick Davies, Colin Gray and Lee Jeynes. Front (from left)  Wayne Roberts, Sarah Duggan and Captain Graham Tinsley.  

    "The Welsh National Culinary Team is playing its part by using Welsh produce in our menus for the World Cup and in all the important banquets that we do."  

      Wales is one of 24 National Teams from around the globe in the senior competition and one of 10 in the junior contest.

    Both Welsh teams are entering new territory. Having previously competed in two Culinary World Cups as a region of Great Britain, the senior chefs this time step onto the main stage, making their competition debut as a national team.

    It's an even bigger step for the Welsh Junior Team who could not have chosen a more prestigious event to make their competitive debut. The team was formed earlier this year when the Welsh Culinary Association gained national status after being accepted as a member of the World Association of Cooks' Societies.

The Junior Welsh National Culinary Team: Standing (from left) Ceri Smith, Matthew Williams and Hefin Roberts. Seated (from left) Captain Gareth Dwyer, Coach Peter Fuchs and Michael Francis.  

    Senior team captain Graham Tinsley said: "It is very much a learning curve for us as a national team, but I think we'll do very well and it will be great if we can come back with gold medals.

    "In terms of the junior team, if they get a medal of any colour it will be a brilliant achievement because it's their first year of competition. They have done a fabulous job in the short time they have been together."

    The Junior Team finished fifth out of nine. A great performance by a fresh young team. Less than 60 points out of 500 separated Wales from the top finisher, Scotland.

      The final listing was Scotland, Norway, Ireland, Italy, Wales, Germany, Czech Republic, Romania and Berufsbildende School, Germany. The Celtic Nations had an excellent showing in both Junior and Senior sections of the competition!

    Competing in the Culinary World Cup involves a 10-day commitment by the Welsh chefs, who are not paid to represent their country.

    The senior team started its campaign on Sunday, November 17 with the hot kitchen competition, which involved preparing a three-course meal for 100 guests. Competing on the same day as Wales were Luxembourg, Cyprus, Argentina and Austria. The team's cold buffet table was presented the following Tuesday.

    The junior team made its international debut in the cold buffet table competition on Monday, November 18 before displaying their hot kitchen skills two days later, when they were up against Norway.

     The junior team, coached by Peter Fuchs, food and beverage director at The Celtic Manor, Newport,  made its international debut in Kichberg. The team was: captain Gareth Dwyer, 23, of Hotel Maes-y-Neuadd; Hefin Roberts, 19, of Cobdens Hotel, Capel Curig, Michael Francis, 19, of Celtic Manor and Ceri Smith, 21, of Miskin Manor Hotel, Llantrisant. The support member is Matthew Williams, 20, of Newbridge on Usk Hotel, Newport.

    In the individual pastry display competitions, Sarah Duggan, of UWIC, Cardiff won a Gold, Karl Hughes, of the Celtic Manor Resort, Newport and Toby Beevers, of the Chester Grosvenor Hotel, won Silver Medals and David Kelman, of Bodysgallen Hall, Llandudno, received a Diploma.

Move over Emeril Lagasse!

 

Source: Duncan Foulkes, Duncan Foulkes Public Relations, Tregynon. Powis, Wales.

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