Battle of the Dragons Dinner at Chapel 1877

Category: Caught On Camera, Out and About - Local Events

Following the success of the South Wales chefs who won the Battle for the Dragon contest at the Welsh International Culinary Championships, the menu was brought back to its rightful territory on Sunday 12th April. 

To celebrate their success the winning team, captained by Mike Bates, Executive Head Chef at Celtic Manor, had the pleasure of showcasing their winning menu at an exclusive one night only event at Chapel 1877, Cardiff

Bates was joined in the winning team by three Celtic Manor colleagues, head chef Simon Crockford, pastry chef Karl Jones Hughes and demi chef Ffion Lewis, as well as Kieran Harry, head chef at Cardiff’s Chapel 1877 and Nick Collins, senior development chef for the National Contract Caterer Catering Academy. 

The converted 19th Century gothic chapel was the perfect dramatic backdrop to the exclusive event which started with a drinks reception and canapés accompanied by live music. 

BattleofDragonsDrinksReception

Canape

Canape2

Guests were then led upstairs to the impressive restaurant area where they were entertained by the team in the live open kitchen and free to admire the winning Battle of the Dragon trophy.

MikeBates

Mike Bates and Kieran Harry in the kitchen

DragonTrophy

Symon Crockford watches over the Battle of the Dragon trophy

ChapelLight

Dramatic lighting at Chapel 1877 

A starter of cod cheek, brassica, potted brown shrimp wonton, sweetcorn, tomato caviar and coriander foam was an infusion of tastes and textures

CodStarter

The main course was Welsh Lamb loin - cooked to perfection - served with spiced vegetable and chickpea pudding, lamb bon bon, pickled anchovy and aubergine puree, salt bake beetroot, baby carrot, wild garlic gremolata orzo, lamb jus.

LambMain

To finish, a dessert that looked almost too good to eat - Caldey Island chocolate marquise, iced white chocolate and orange parfait, milk fritter infused with rhubarb and ginger liquor, salted macadamia, cookie crumble and scorched ginger meringue.

Dessert    

All in all, a winning combination - decadent surroundings, exquisite food and plenty of entertainment, this event was truly a foodie haven. Now when can we see next year's menu?


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Tagged in this post

chapel, chef, dinner, foodie, lamb, meal, menu

About the author

Jess Howells
Jess Howells Digital Marketing Officer

Jessica joined Celtic Manor Resort in 2012 after completing her masters in marketing. She is responsible for all aspects of digital marketing around the resort including the website, social media and email campaigns. In between Jessica is keen on keeping up to date with digital trends and stalking luxe labels on Instagram.

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