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