A TEAM of talented young chefs will be soon be flying the Welsh flag with pride at the Culinary World Cup in Luxembourg.

Members of the Junior Culinary Team Wales – many of whom are Coleg Llandrillo students or ex-students – dropped into the college’s Rhos-on-Sea campus to fine-tune their skills in the award-winning kitchens and restaurants, before jetting off to take part in the global competition.

The team members, together with manager Mike Evans, who is a lecturer at the college’s Rhos-on-Sea campus, also met with college principal Lawrence Wood, who wished them good luck for the forthcoming competition.

Grŵp Llandrillo Menai is one of the sponsors of the Junior Culinary Team Wales.

The talented young chefs will be competing against 15 other teams from across the world at the high-profile culinary event, which runs from November 26-30.

The competition comprises two different elements:

• A Restaurant of Nations hot kitchen, where teams must prepare a three-course menu for 70 people.

• A “Table of Fire”, which will see teams prepare four different kinds of cold and hot finger food for 14 guests, a cold festive fish or seafood platter for 12, and a salad platter.

The Wales team will be captained by Calum Smith, who is pastry chef at a private school in Shrewsbury.

He is joined by Harry Paynter-Roberts, sous chef at Carden Park Hotel and Spa, near Chester, Sion Hughes, head chef the Spa at Carden Park Hotel, Stephanie Beecham, chef de partie at Coast, Saundersfoot, Harry Osborne, head chef at Watson’s Bistro, Conwy, and Jay Rees, chef de partie at The Chester Grosvenor, Chester.

Both Sion and Harry Osborne are former Junior Chef of Wales winners.

Mike Evans said: “The squad shows a good blend of skills, knowledge and youth.

“Their development over the last 12 months has been remarkable, and they are raising the bar in terms of their work ethic and quality of dishes produced.

“We are arranging a series of training weekends and practise lunches and dinners to perfect the dishes in the lead up to the Culinary World Cup.

“Our mission is to keep developing young Welsh chefs who will hopefully progress into the Senior Culinary Team Wales in the future.”