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Chefs Promoting Quality Welsh Food and Drink on International Stage


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.


Duncan Foulkes Public Relations Limited is a well established communications consultancy based in beautiful Mid Wales.

Incorporating public and media relations, the consultancy provides a range of services to businesses and organisations throughout Wales and the Marches.

A former newspaper journalist for 24 years, Duncan moved into PR in 1999 after editing the County Times & Express & Gazette newspapers – the main weekly titles in Mid Wales – for five years.

His main reason for leaving the newspaper industry was a desire for a new career challenge. His successful PR business predominantly focuses on companies based in Wales and Shropshire.

His motto is to keep things as simple as possible to avoid over-complicating what is a straightforward goal – to achieve media coverage for a client.

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He has extensive PR experience of the food and drink, education and training, catering and hospitality, insurance and financial services, manufacturing, tourism, farming, property, fine art, lubricants and telematics sectors.

His contacts extend from local newspapers in Wales to the national print and broadcast media, trade publications and digital media.

Duncan Foulkes PR uses only the most creative photographers, ensuring that photography to support his work is of the highest quality.

He is passionate about issues relating to the countryside and enjoys fly fishing, watching sport and spending time with his family in his spare time.

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Public Relations
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