Welsh beef and lamb are top ingredients at international culinary contest

WINNERS at the Welsh International Culinary Championship put their faith in Welsh lamb and beef to impress a panel of international judges.

Welsh beef was the centrepiece of the victorious dish created by Steffan Davies, 22, from Llandybie, who was named Junior Chef of Wales.

The talented young chef, who works at Gidleigh Park, Devon, will now go on to represent Wales in the Young National Chef of the Year semi-final, organised by the Master Chefs of Great Britain.

His main course consisted of Welsh beef fillet, shallot, celeriac, bone marrow crumb and Madeira.

Steffan said: “I chose to use Welsh beef as I knew it would have been to a sublime standard and bring the quality of meat needed for the dish in a competition like this.

“It’s an unbelievable way to end a long year after competing with the Junior Culinary Team at the Olympics and the Battle For the Dragon.

“I’m so proud to be representing my country and going on to the Young National Chef of the Year.”

Visiting Italian chefs were the champions in the annual Battle For the Dragon contest.

Welsh lamb loin was the stand-out ingredient of their main course, fused with Italian influences to create a winning combination.

The lamb was served with Mediterranean herbs, beer-braised pork cheeks, Parmesan flan, apple confit, tangerine juice and lamb stock reduction.

Lorenzo Alessio, a member of the Italian team, said: “In Italy, there are many traditional dishes with lamb. But Welsh lamb is different – it tastes natural. We love the flavour.”

Hybu Cig Cymru – Meat Promotion Wales (HCC) sponsored the Welsh International Culinary Championship competition, which was arranged by the Culinary Association of Wales and held at Coleg Llandrillo, Rhos-on-Sea.

HCC’s Siwan Jones said: “In Wales we produce exceptional red meat which we know we can trust. The Culinary Championships is a great platform to showcase our produce and prove that it really is classed as award-winning.

“The competition is also invaluable in fostering a generation of passionate young chefs who can cook to a remarkable standard.”