Deeside College welcomed North Wales’ top Chefs for the regional heat of the Welsh Culinary Association’s National Chef of Wales competition.
Competitors were asked to create a three course menu for four people. Dishes were judged on a range of criteria including texture, colour, taste, flavour, use of welsh ingredients and presentation. Chefs were judged on their technical skills and organisation.
After much deliberation, judges who were both senior members of the Welsh Culinary Team selected Castle Hotel, Conwy Chef Chris Owen as the overall winner.
Chris won over the judges with his menu made up of pan seared scallops over a butternut squash risotto with a warm lobster jelly to start, roast cannon of Welsh lamb with creamed Savoy cabbage for main, before finishing off with Treacle tart with clotted cream ice cream for dessert.
Chris now will go on to compete in the all Wales final to be held at The Welsh International Culinary Championships in February 2010. In second place was budding young chef Luke Thomas from Connah’s Quay who will also go to the Final.
