The team, which included Dave Kelman, of Lower Slaughter Manor, Stow-on-the-Wold, Toby Beevers of Inventive Leisure, Ashton-under-Lyne, and Lee Jeynes, group development chef for English Lake Hotels, catered for 140 guests in the Grand Hall at Caerphilly Castle at a dinner hosted by the Welsh Assembly Government. And the team manager Graham Tinsley, co-owner of the Castle Hotel, Conwy and nant Hall, Prestatyn, selected ingredients from across Wales for the three course meal, petit fours and reception canapés. Canapes included Caerphilly Cheese Fritters, Smoked Welsh Mousse and Pantysgawen Goats Cheese Tartlets, and Petit Fours features Welsh Cakes, Chocolates and Welsh Fudge. Dinner consisted of a starter which included Pan Fried North Wales Sea Bass, Crab and Potato Cake, a main course featuring Roast Loin of Cambrian Mountains Lamb, and a dessert of Vanilla Panacotta with Chilled Rhubarb Soup and Almond Biscuits. To commemorate the dinner, each chef was presented with a specially engraved knife made by Fried. Dick, Germany, a team sponsor. The Welsh National Culinary Team will be competing at the Culinary Olympics in Erfut from 19-22 October and is sponsored by companies including the Welsh Assembly Government, Brakes, Unilever Foodsolutions, Gourmet Classic Ltd, and Catering Engineers Ltd.