Arron chosen to represent Wales in National Junior Chef of Year contest


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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...


Culinary Association of Wales

Silver and bronze medals for Wales at the Culinary Olympics

 October 26, 2016

Two teams representing the Culinary Association of Wales are returning from the Culinary Olympics in Germany with silver and bronze medals.

The Wales junior team followed up their silver in the hot kitchen by winning a second silver in the cold edible buffet and live theatre -  a new element of the competition - on Monday, while their senior counterparts collected three bronze medals.

After coming agonisingly close to a gold medal in the hot kitchen, the junior team entered new territory with the cold edible buffet and were delighted to collect a second silver. The senior team, which included two newcomers to international competition, were satisfied with their two bronze medals in the cold table display.

Thirty-two national senior teams and 20 junior teams from around the world cooked over four days of intense competition. The Culinary Olympics are organised every four years and endorsed by the World Associations of Chefs’ Societies, or Worldchefs, of which the CAW is a member. 

“To win silver and bronze medals at the Culinary Olympics is a great achievement by our junior and senior chefs and gives us a strong foundation to build on for our next big challenge, the Culinary World Cup in 2008,” said Culinary Association of Wales president Arwyn Watkins.

“With a number of the team members competing at the highest level for the first time, the medal total is an excellent result.  Some countries did not win a medal in the competition, which puts our achievement into perspective.

“The junior team had an exceptional competition and it’s great news for the Culinary Association of Wales because it shows that we have very talented young chefs who are coming through to compete for places in the senior team in the future. The international experience that they have gained will be invaluable to their progression.

“For the senior chefs, it’s a relatively new team which has great potential. They too will benefit hugely from competing at the Culinary Olympics, the biggest competition that exists for chefs. The competition has been a steep learning curve for everyone involved.”

The Wales senior team is captained by Danny Burke, 39, co-owner of Shared Olive Restaurant and Olive Tree Catering, Hawarden. The other team members are Karl Jones Hughes and Simon Crockford from the Celtic Manor Resort, Newport, Ryan Jones from Dawn Meats, Cross Hands, Wales, Jason Hughes from Chateau Rhianfa, Menai Bridge and Michael Ramsden from Cambrian Training Company, Welshpool. CAW team manager is Peter Fuchs, culinary director at the Celtic Manor Resort in Newport.

The junior team is: captain Jack Davison, Deganwy Quay Hotel and Spa, Deganwy, Conwy, Ffion Lewis, Nag’s Head, Garthmyl, Joe Jones, Carden Park Hotel, near Chester, Steffan Davies, Gidleigh Park, Exeter, Sion Roberts, Pollen Street Social, London and Harry Paynter-Roberts, Castle Hotel, Conwy and Arron Tye, Shared Olive, Hawarden. The team is coached by Michael Evans, a lecturer at Gr?p Llandrillo Menai, Rhos on Sea.

The senior team’s hot kitchen menu comprised a starter of butter poached langoustine, pan fried scallop with textures of cauliflower and granola. Main course was: herb and potato crusted beef fillet, braised and glazed beef cheek, truffle and Parmesan potato, onion puree and confit carrot. Dessert is chocolate marquise with coconut, ganache with raspberry and biscuits, raspberry parfait on coconut mallow, praline crusted roasted pineapple and pineapple gel.

The junior team’s hot kitchen menu included a starter of salmon and crab with beetroot, horseradish cream, pea shoots and crispy salad. Main course was roasted Welsh fillet, braised beef cheek ravioli, baby gem lettuce, Chantaney carrots, celeriac and Madeira jus and dessert was Granny Smith apple frangipane and compote, spiced vanilla syrup, poached Golden Delicious apple, sorbet and mousse and apple and blackberry coulis 

The Culinary Olympics is an important showcase not only for talented chefs but also for Welsh food and drink products. An accompanying Food and Drink Wales Showcase is being held in the Worldchefs Village to highlight the quality and innovation of Welsh products. A range of chilled and ambient products will be displayed and a presenter will speak to chefs about their provenance.


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