Competition for top chef is to resume

Published date: 02 January 2014 |
Published by: Staff reporter
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A NEW date has been set for the North Wales heat of the National Chef of Wales contest, postponed in November after the sudden death of one of the contestants.

The heat will now be held on January 13 at Coleg Llandrillo, Rhos on Sea, starting at 1pm.

Originally scheduled for November 4, the contest was postponed by the Culinary Association of Wales as a mark of respect to the family of chef Scott Torrens, 21, from Rhosddu, Wrexham.

Mr Torrens died in the early hours of November 2. He was renowned as a talented chef working at the Croes Howell Restaurant near Llay.

He attended Ysgol Morgan Llwyd and later studied catering at Yale College, both in Wrexham.

The bi-annual competition is organised by the Culinary Association of Wales and sponsored by the Welsh Government, Unilever Food Solutions, Hybu Cig Cymru/ Meat Promotion Wales.

The four chefs selected to compete in the heat are Jack Davison from St Tudno Hotel, Llandudno; Andreas Leisinger, from the Imperial Hotel, Llandudno; Kyle Wilkinson, from the Cross Foxes, Dolgellau; and Ibrahim Elshzly from the Celtic Royal Hotel, Caernarfon.

They will have three hours to cook a three-course dinner for four, using ingredients predominantly produced in Wales.

The winner will go through to the high profile final cook-off to be held at Coleg Llandrillo, Rhos on Sea, on Monday, February 24, where the victor will receive £2,000 prize money, a trophy and the coveted title of best chef in Wales. The runner up receives £1,000.

Already through to the final is Michael Bates, executive head chef at the Celtic Manor Resort, Newport and chef patron of the award-winning White Hart Village Inn, Llangybi, who won the South Wales heat.

The two heat winners will be joined in the final by the two highest scoring runners up.

The final is held on the eve of the three-day Welsh International Culinary Championships at Coleg Llandrillo, which attracts chefs from across the UK.

Culinary Association of Wales president Colin Gray said: “Winning this competition should be the pinnacle for all chefs working in Wales. It provides a wonderful platform for chefs to demonstrate their culinary skills in the heat of a competition setting and at an event designed to showcase the very best that the country has to offer.”

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