Competitions



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Formed in June 1993, the Welsh Culinary Association now re-branded and known as the Culinary Association of Wales exists to promote excellence in the art of professional cookery within Wales...

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Battle for the Dragon

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Competitions

Members of the Culinary Association of Wales demonstrate their passion, flair and culinary skills at all the major competitions around the globe, across the UK and within Wales.

The Senior and Junior Welsh National Culinary Teams carry the Welsh flag with great pride in the two major international competitions, the Culinary World Cup in Luxembourg and the Culinary Olympics in Erfurt, Germany. Both competitions are held every four years to coincide with the football World Cup finals and the Olympic Games.

In addition, the senior team has brought back gold, silver and bronze medals from the American Culinary Classic in Chicago, the World Culinary Championships in Basle, the European Cup of Regional Flavours in France and was due to compete in the FHA Culinary Challenge in Singapore in 2010 until the volcanic ash cloud from Iceland grounded their flight.

Closer to home, Welsh teams have competed at the World Culinary Grand Prix in Scotland, Hospitality in Birmingham and Chef Ireland, whilst on home soil the senior team competes annually in the Battle for the Dragon contest against two invited national teams at the Welsh International Culinary Championships (W.I.C.C.) at Coleg Llandrillo.

At an individual level, Welsh chefs have competed with distinction in the Global Chefs Challenge and Hans Bueschkens Young Chefs Challenge and the UK Escoffier Challenge.

Other competitions targeted by Welsh chefs include BBC Two’s Masterchef, ITV’s Britain’s Best Dish, British Chef of the Year, National Chef of Wales, Junior Chef of Wales, Cake Cymru and the Celtic Challenge.

The Association is committed to supporting chefs from Wales to showcase their talent at a regional, national and international level. 


Battle_for_the_Dragon_entry_form_2017_-_Final.pdf

Battle for the Dragon Lunch _2017.pdf

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