Chefs Selected For London Cook-Off

Category: Events, News, Suite Treats

Chefs from the Celtic Manor Resort will compete in a prestigious national culinary competition in London next month.

The Celtic Manor Resort team will line up against Hertfordshire’s Grove Hotel in La Parade de Chefs as part of the Hotelympia event at the ExCel Arena on 29th February.

The team will be warming up for the big test and fine-tuning their service by cooking up two dinners – one in Cardiff and one at Celtic Manor – before heading off to London.

Under the banner “Chefs in the City”, the team will put on the dinners at Cardiff and Vale College on Friday 22nd January and in Celtic Manor’s Twenty Ten Clubhouse on Wednesday 24th February.

Their three-course menu, which they will serve to 100 guests on the day of competition, was chosen by judges to be one of the two finalists in the hotels and restaurants category at La Parade des Chefs.

Hotelympia Salon Culinaire Chef Director Steve Munkley said: “The Celtic Manor menu was selected as it demonstrated a nicely balanced menu which we felt would appeal to diners.

“It also included some interesting flavour combinations, using in some cases very humble ingredients, such as cauliflower, to produce a good-sounding dish which will demonstrate a number of skills.

“It was also nice to see a team from Wales showcasing Welsh duck, as this will raise awareness of the quality of an ingredient not usually associated with Wales.”

Following a starter of cauliflower with langoustine and a main course of Welsh duck with maple crackling, the Celtic Manor menu finishes up with a dessert of chocolate, raspberry and coconut.

Celtic Manor Executive Head Chef Michael Bates will captain the team which includes his fellow resort chefs Simon Crockford, Karl Jones Hughes, Gavin McDonagh, Gareth Pembridge and Adam Whittle, as well as chief steward Silvia Capelo.

Mr Bates said: “We are delighted to be competing in La Parade des Chefs at Hotelympia and it is a real honour that our menu has been chosen. It will be a massive challenge to serve 100 covers in a kitchen we are not familiar with but it is one that the whole team is really looking forward to.

“We are pleased to be working with Cardiff and Vale College to preview the menu in its stunning Classroom Restaurant in Cardiff city centre. We have strong connections with the college and its catering and hospitality school, and cooking our menu there will help prepare us for the challenge of cooking in London.”

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About the author

Paul Williams
Paul Williams PR Manager

Paul joined the Celtic Manor Resort in 2007 having previously worked in newspaper journalism, most recently as assistant sports editor at the Western Mail in Cardiff. Responsible for all aspects of media liaison at the resort, he wishes he had more time to improve his golf handicap of 14 and polish his excruciating puns on Twitter.

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