Chefs Club Carinthia’s three-course, 70-cover menu was inspired by composer Mozart and featured a starter of pikeperch, Norway lobster, citrus veloute, eggplant, wild broccoli and caviar; Welsh mountain lamb main with pumpkin, red cabbage, potato and black salsify; and their ‘Mozart Inspiration’ dessert of chocolate, nougat, marzipan, apricot sorbet and pistachio.

Team manager and Chefs Club Carinthia vice president, Rainer Werchner, commented: “We had a very talented team of chefs competing (for the Battle for the Dragon).

“They have not worked together before, so it was interesting to see how they operated as a team. I am delighted with how it went.

“This is a very well organised event and perfect for these chefs to see how such competitions work.

“Winning in Wales is important for us, as we look to build and prepare for future international competitions. We will keep working hard in readiness for when we host our own international competition next month. This is just the start for this team.”

Austria went head-to-head against the Cambrian Training Company - who stepped in for Belgium after they withdrew from the competition - and was also awarded a silver medal.