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.
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.
Mike Bates and Kieran Harry in the kitchen
Symon Crockford watches over the Battle of the Dragon trophy
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
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.
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.
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?