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Culinary Association of Wales to Dine Out with Michelin Star Chef

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Members of the Culinary Association of Wales are being invited to dine out with Michelin star chef Richard Davies at the Celtic Manor Resort, Newport next week to support the World Chefs Without Borders charity.

The exclusive networking lunch at Epicure by Richard Davies on Wednesday, April 5 offers a unique opportunity for chefs and other industry professionals to sample the exceptional food in the Celtic Manor’s flagship three AA rosette fine dining restaurant.

Following a three-course menu, there will be a chance to network with fellow guests, gaining an insight into the latest developments within the Welsh culinary scene.

The lunch costs £30 and places are subject to availability. Email office @welshculinaryassociation.com.

Formerly of Gordon Ramsay London, Sawyards in West Sussex and the Manor House at Castle Combe, near Bath, award-winning chef Richard Davies recently returned to The Celtic Manor Resort.

Having been part of the culinary team at the original Celtic Manor Hotel at the age of 18, he left shortly after the Resort Hotel opened in 1999. He climbed the culinary ladder in celebrated restaurants including three years at Gordon Ramsay in London, then won coveted Michelin stars of his own in his first head chef posts at Sawyards and the Manor House.

Having competed in three series of the BBC’s Great British Menu, Richard reached the final and cooked for the banquet in the Royal Albert Hall on his last appearance in 2013.

Now, he has set his sights on delivering a memorable and exciting restaurant experience for diners at The Celtic Manor Resort, with an intricate seasonal menu and strong emphasis on locally sourced ingredients, producing fresh, intense flavours for an unforgettable dining experience.

The ‘Chefs Dine Out’ series of lunches are organised by Gareth Johns, from the Wynnstay Hotel, Machynlleth, who is the World Chefs Without Borders (WCWB) Ambassador for the Culinary Association of Wales.

WCWB Ambassadors promote, organise or co-ordinate up to three chefs social responsibility events or fundraising initiatives in their country each year. The events or initiatives are designed to create awareness of and raise funds for WCWB, a non-profit humanitarian organisation dedicated to providing food and clean water as well as culinary education to the needy.

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