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FOOD FIGHT.

Byline: DAVID POWELL

Chefs do battle for Welsh title CHEFS are to do battle for a top title and cash prize.

The four National Chef of Wales finalists will have three hours to prepare and cook a three-course menu in the Welsh International Culinary Championships at Coleg Llandrillo Cymru, Rhos on Sea on Tuesday.

The finalists are Chris Owen, 25, of The Quay Hotel and Spa, Deganwy; Jonathan Reed, 23, of the Royal Sportsman Hotel, Porthmadog; Ryan Jones, 28, of Ffresh Restaurant at Wales Millennium Centre, Cardiff and Karl Jones Hughes, 37, of Hotel Plas Hyfryd, Narberth.

Chris was runner up in the National Chef of Wales contest two years ago. He competed in the televised Masterchef: the Professionals and Britain's Best Dish last year.

"I'm going to keep the dishes simple and concentrate on getting things perfect," he said.

Jonathan has reached the final at the first attempt: "My nerves got the better of me in the heat, so I know I can do better," he added.

Ryan can't wait for the final, when his commis chef will be his twin brother Neil.

Karl has returned to competition after a six-year absence.

The winner will receive pounds 2,000, while the runner up will take home pounds 1,000.

Ryan Jones Starter: Skate wing with fricassee of Conwy mussels, chorizo and Jerusalem artichoke spume.

Main course: Roasted loin and braised cheek of pork, mashed potato, pomme puree, carrot puree and sprout tops. Dessert: Rhubarb souffle, vanilla ice cream and poached rhubarb.

Karl Jones-Hughes Starter: Sashimi of mackerel with tempura of Conwy mussels, crispy seaweed,sprout tops and a sweet and sour salad.

Main course: Ballantine of chicken with chorizo, pig's cheek tortellini and garnishes. Dessert: Potted rhubarb with meringue, iced vanilla parfait, almond praline dust, biscotti and rhubarb and whisky curd.

Jonathan Reed Starter: Duo of locally caught mackerel cooked sous vide and mackerel tartare. Main course: Fillet of Welsh Beef with Jerusalem artichokes, sprout top pancetta and potato terrine.

Dessert: Natural yoghurt panna cotta with rhubarb, almond biscuit and mint syrup.

the runner up will take home pounds 1,000.

Chris Owen Starter: Pressed terrine of mackerel and skate with pan-seared trout, mussels nage, chorizo and glazed courgettes.

Main course: Rack of pork with crushed artichokes, star anise spiced pork cheek, wilted spinach, braised potato, baby carrots, glazed shallots and herb jus.

Dessert: Rhubarb souffle with rhubarb and ginger crumble, caramelised almonds and rhubarb coulis.
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Publication:Daily Post (Liverpool, England)
Date:Feb 11, 2012
Words:407
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