One of the victims of the Icelandic volcanic ash plume, which has grounded all flights from the UK, is the Welsh National Culinary Team.
Ten chefs were due to fly out to Singapore yesterday (Thursday) to compete in next week's FHA Culinary Challenge, hailed as Asia's most established culinary competition, for the first time but their Emirates Airline flight from Manchester had to be postponed.
Instead of preparing for the competition in Singapore, the chefs are grounded in Wales and fearing that months of planning and perfecting dishes might be in vain.
Team manager Graham Tinsley is back in the kitchen at The Castle Hotel, Conwy, which he co-owns, feeling totally frustrated.
"It's a real nightmare," he said. "We have just got to wait for the airport to lift the ban and get us on the next flight to Singapore. To be fair to Emirates they are phoning two of three times a day to update me.
"I have contacted the competition organisers in Singapore to ask if they can reschedule our competing days and they have asked me to keep them updated."
The chefs were due to compete in the hot kitchen element of the competition, which involves cooking a three course meal for 90 people, on Tuesday and present a cold table display on Thursday.
"The latest date when we can fly out is Monday to arrive in Singapore on Tuesday. That would give us a chance to compete in the hot kitchen on Wednesday.
"Whatever happens, we are still going to have to fly out there to get all our equipment. I know it can't be helped, but it's very disappointing. Singapore is the only one of the world's top six culinary competitions that the Welsh team has not attended and we were all looking forward to it so much."
The Welsh team, which is captained by Wayne Roberts, executive chef at Portmeirion Hotel, comprises Nick Davies, Cambrian Training Company, Welshpool, Sue Leacy, head chef at The Quay Hotel and Spa, Deganwy, Lee Jeynes, who now works in Australia, Sally Owens, Coleg Llandrillo Cymru, Rhos on Sea, Toby Beevers, executive chef at Chester University, Gennaro Adaggio, La Dolce Vita, Shrewsbury who lives in Welshpool, Hefin Roberts, Ye Olde Bull's Head, Beaumaris, Chris Owen, Castle Hotel, Conwy, Danny Burke, development chef for Brakes Creative Foods, Flint and Mark Jones, chef at Henbury Hall, Macclesfield.