England Win Dragon cook off in Wales
With Welsh rugby fans still upset from the Six Nations Championship rugby defeat to England at Twickenham recently, there was more disappointment for Wales Thursday.
The two countries clashed again, this time as talented young chefs competed in the Battle for the Dragon cook-off at the Welsh International Culinary Championships at Coleg Llandrillo Menai, Rhos-on-Sea.
Again England came out on top with the country’s junior national culinary team taking the Dragon Trophy home after two days of competition against the Junior Culinary Team Wales.
The two teams were challenged to prepare and cook a three course meal for 90 people. A panel of international chef judges kept a close watch on their work in the kitchen before tasting the dishes and delivering their verdict.
The England team, managed by Matthew Shropshall and captained by Edward Marsh, comprised Jack Gameson, Greg Evans, Nathan Lane and Angelina Adamo.
They served up a starter of farmed pan-roasted halibut, langoustine croquette, radish and cucumber salad, Romanesco and langoustine veloute. Main course was venison loin, potato gateaux, fennel puree, cabbage, sweetbread boudin, sautéed wild mushrooms and port sauce. Dessert was dark chocolate and orange mousse, citrus sponge and iced blood orange.
Wales cooked a menu that opened with seared scallop, langoustine thermidor, granola, cucumber, piccalilli and seafood espuma. Main course was pork tenderloin wrapped prosciutto, pig’s head bon bon, honey roasted carrots, carrot puree, sprout leaves, apples and parsnip with pork jus. To round off the meal, the dessert was Bramley apple, vanilla ice cream and red wine.