Silver medal winning chefs guests of honour
Chefs from the Welsh National Culinary Team were guests of honour at a reception held at the Welsh Assembly's Senedd to celebrate the team's achievement of two silver medals at the Culinary Olympics in Germany in October.
Lord Elis Thomas said he was delighted that the successes of Welsh Paralympians, Olympians and now Culinary Olympians had been celebrated in the Senedd this year.
He explained: "Because I believe that democracy and food always go together, it was very important to me to celebrate the achievements of the Welsh National Culinary Team."
He presented team manager Graham Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn, with formal letter of congratulations on behalf of the National Assembly for Wales.
He said the team had cooked at every important event held by the Assembly since it opened in 1999. "When we have finished the refurbishment of the Pierhead next year I look forward to the Welsh National Culinary Team preparing a fine supper to celebrate as part of our 10th birthday."
The Welsh team that competed at the Culinary Olympics was Tinsley, captain Wayne Roberts, head chef Portmeirion Hotel, Lee Jeynes, who has now emigrated to Australia, Dave Kelman, of Lower Slaughter Manor, Stow-on-the-Wold, Toby Beevers, freelance and Sally Owens, a tutor at Coleg Llandrillo Cymru, Rhos on Sea.
The support team included Gennaro Adaggio of La Dolce Vita, Shrewsbury, Tom Middleton, of Hotel Maes-y-neuadd, Talsarnau, Harlech, Chris Owen of Castle Hotel, Conwy, Kevin Williams of Coleg Meirion Dwyfor, Dolgellau, Mark Jones, Henbury Hall, Macclesfield and Claire Kerrigan, Coleg Llandrillo Cymru.
The Welsh National Culinary Team is sponsored by the Welsh Assembly Government, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd, Villeroy and Boch, Friedr. Dick, Germany, Metcalfe Catering, All Clad and S. A. Brain and Co.
Words: Maria Bracken
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