TRADITIONAL WELSH FOOD -
BWYD CYMREIG TRADDODIADOL
MODERN WELSH COOKING -
COGINIO CYMREIG CYFOES
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.
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,
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
"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.
aim now is for the team to perform well at the Culinary Olympics in
"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.
Davies, who is married with two children and lives in Abermule, near
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.
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 - firstname.lastname@example.org
NATIONAL CULINARY TEAM
CHEFS SIGN UP FOR WORLD COOKS TOUR FOR HUNGER
July 16, 2003
adventure of a lifetime awaits two award-winning chefs from
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.
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
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
tour aims to raise money for charity to alleviate the effects of the droughts in
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
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."
winning the Junior Chef of
all expenses paid trip to
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."
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
Duncan Foulkes Public Relations, email - email@example.com
NATIONAL CULINARY TEAM
CHEFS APPOINT NEW TEAM MANAGER
successful captain of the talented Welsh National Culinary Team has relinquished
the post to take over as manager.
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.
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
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
Welshman, Graham is originally from
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.
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.
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
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.
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.
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
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.
supports the development of regional culinary teams within
Dorchester Hotel, his career path took him to De Vere Hotels, where he spent
nine years, rising to head chef at The Darebury Park,
helped develop and open The St Davids Park Hotel in
of the Welsh Culinary Association's North Wales Region, he has helped to put
information please contact Graham Tinsley, Welsh National Culinary Team manager,
on 01492 582800 or 07765 404950.
Duncan Foulkes Public Relations, email - firstname.lastname@example.org
NATIONAL CULINARY TEAM
WELSH CHEFS LOOKING FOR NEW MANAGER
successful Welsh National Culinary Team, which recently returned from a
prestigious competition in the
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.
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.
the past 23 years, Peter has competed in all the world's major culinary
competitions - with
roll of honour reads: Culinary Olympics in
was great to compete in
other goal was to see
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.
the team was formed, over 60 chefs have been given the opportunity to compete
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."
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,
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.
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
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.
White Chocolate and Pecan Mousse, Dark Chocolate and Bourbon Center, Iced Choc
Cup Cookie Parfait, Kumquat Compote, Raspberry Syrup.
the Welsh National Culinary Team are celebrating after completing their first
ever American Culinary Classic in
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.
anyone told me before we flew out to
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
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,
prestigious competition, which attracted 11 national teams from all around the
world, was won by the
chefs broke new ground in
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.
Duncan Foulkes Public Relations, email - email@example.com
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
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
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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