Members of the Culinary Association of Wales are busy promoting quality Welsh food and drink products on the international stage.
CAW president Arwyn Watkins, OBE, managing director of Cambrian Training Company, has been invited to join the jury at the International Taste & Quality Institute’s 2019 tasting sessions in Brussels from May 12-14.
The iTQi is the world’s leading organisation dedicated to certifying the taste of food and drink products. Judges are selected from an exclusive partnership of prestigious culinary organisations, the Association de la Sommellerie Internationale and other highly regarded drink experts.
The jury carries out blind taste tests on food and drink products from around the globe which are seeking Superior Taste Awards. The award, which has three star ratings, is considered to be the Michelin Guide of Food.
Meanwhile, Michael Bates, executive chef of the Celtic Manor Resort Collection, Newport, represented Wales at a Celtic Tastes event in Brussels last week when he joined chefs from Scotland and Northern Ireland in each cooking menu of three dishes for 48 invited guests at the British ambassador’s residence.
Using quality ingredients from across Wales, he served up a coastal seafood cawl starter followed by a celebration of Welsh Lamb and a chocolate and honeycomb dessert.
Bates will also lead a team representing Wales at a high profile function in London later this month to celebrate St David’s Day. Joining him will be Carl Cleghorn, Paul Ngigi, Calum Burns, Glenn Lewis and Kevin Powell from the Celtic Manor Resort, Culinary Team Wales captain and Rhys Williams, both from the RAF.
Culinary Team Wales manager Nick Davies, from Cambrian Training Company, will also be leading a team of Welsh chefs at the BlasCymru /TasteWales event at the Celtic Manor Resort on March 20 and 21.
The chefs will be demonstrating their skills in an experiential dome as part of the innovation and skills zone at the international food and drink event and conference, which brings together producers, buyers and food industry professionals.
Junior Culinary Team squad members Dalton Weir and Oliver Parry-Molloy will be supporting the Welsh Government’s promotion of Welsh food and drink products at The International Food & Drink Event at ExCel, London form March 17-20.