Chefs take on new culinary challenge.

YOUNG chefs will battle it out for a place in the National Chef of Wales 2010 contest. They include Luke Thomas from Connah's Quay, who made his TV debut with celebrity chef Bryan Turner on the UK Good Food Channel.

Luke, 16, works at the Chester Grosvenor and Spa when not in school.

The North Wales heat at Deeside College on November 20 will see him take on James Woodhams from Belle Vue Royal Hotel, Aberystwyth, Christopher Owen from Castle Hotel, Conwy, Kevin Williams from Dolserau Hall Country Hotel, Dolgellau and Steven Peck from We Three Loggerheads Restaurant, Gwernymynydd, Mold.

. There's a free Food Fayre with gifts, Crafts and antiques at Wrexham's Glyndwer University on Friday between 1-7pm, plus Saturday 10am-4pm and Sunday 10am-3pm.

Around 60 stalls will be showcasing speciality pies, wines, beers, home-made chocolates and fudge, Mediterranean foods, apple processing machines, toffee, jams and chutney, hampers, prime pork and aloe vera products.

There's also jewellery, painting on slate, and dolls and teddies.

. Y Bwtri delicatessen is launching a competition to discover Gwynedd's best mince pies.

Cooks can take three mince pies to the Bwtri shops in Pwllheli or Porthmadog from 9am-5pm on November 28 or 30. Judging is on December 1. The registration fee of pounds 2 goes to North Wales Air Ambulance.

The contest winner gets a pounds 50 hamper, and there's three pounds 10 gift runner-up prizes.

. As the climate drops, Nando's is intent on raising Britain's temperatures with the launch of its Extra Extra Hot Peri-Peri Seasoning Rub.

Made from a fiery blend of spices, garlic, herbs & Peri-Peri (African bird's eye chilli), simply rub the seasoning onto your chosen meat or veg and grill, roast or BBQ.

Each 25g pack costs pounds 1.49 and contains enough to flavour five chicken breasts or a whole chicken.