Chefs from Scotland's national culinary team made up for their country's last gasp defeat at the hands of Wales in Saturday's Six Nations Rugby Championship by winning the Battle for the Dragon contest yesterday (Thursday).
The Scots pipped the Welsh National Culinary Team and fellow Celtic cousins Ireland to win Dragon Trophy after a closely contested cook-off over three days at the Welsh International Culinary Championships at Coleg Llandrillo Cymru, Rhos-on-Sea.
"We have never had such a close contest between the three teams, with very little to choose between them," said Peter Jackson, Welsh Culinary Association president. "It had been a dream of mine to bring the three Celtic countries together at the Battle for the Dragon and it was fabulous competition."
Each of the three competing nations was allocated three hours to produce a mouthwatering three-course meal for 90 people under the supervision of a panel of international judges, which included Gary Miller from New Zealand, Yiannakis Agapiou
from Cyprus and John Retallick and Andy Goode from Wales.
The Welsh International Culinary Championships are organised by the Welsh Culinary Association and sponsored by the Welsh Assembly Government and Hybu Cig Cymru/ Meat Promotion Wales.
Ireland were first in the kitchen on Tuesday followed by Wales on Wednesday and Scotland on Thursday.
The victorious Scotland team, led by manager David Hunt, comprised captain Kevin Read, Jack Evans, Alan Robertson, John Barreda and Julie Morgan.
They cooked Welsh Beef in their main course. Their starter was hot smoked salmon with Blini and horseradish cream, sauce Gribiche and a terrine of Scottish salmon and a roast sweet corn salsa. Main course was roast fillet of Welsh Beef with a shoulder hotpot, potato and white truffle oil mash, savoy cabbage with pancetta, celeriac and seasonal wild mushrooms on a Madeira sauce. Dessert was warm coconut frangipane tartlet accompanied by a passion fruit mousseline, coconut ice cream and a mango and pineapple compote.
The Irish team, led by manager Audrey Crone, comprised captain Kwangi Chan, Alan Fitzmaurice, Deirdre Clinton, Michael Thomas and Paul Kelly.
They cooked Welsh Pork in their main course. Their menu comprised a starter of pan flared fillet of brill with buttered leeks, smokey puy lentils, fois gras and pineapple relish with a white wine essence and Dilisk tuille. Main course was roast loin of Welsh suckling pig with prune mousse served with its slow braised belly, honey roasted Chantenay carrots, saute cabbage, apple and horseradish mash, pea puree, buttered mushrooms, star anise glaze and fennel foam. Dessert was sour apple panna cotta served on a Breton biscuit with hazelnut ice cream and a warm blackberry compote.
The Welsh team was captained by Wayne Roberts, executive chef at Portmeirion Hotel and included Nick Davies, a director of Cambrian Training Company, Welshpool, Toby Beevers, executive chef at Chester University, Sally Owens, Coleg Llandrillo Cymru, Gennaro Adaggio, La Dolce Vita, Shrewsbury, Hefin Roberts, Ye Olde Bull's Head, Beaumaris.
Wales cooked Welsh Lamb as their main course. The menu opened with pressed cod and parsley terrine, creamed shellfish tartlet, poached quails egg with lemon hollandaise, crab and carrot puree, asparagus and marinated cucumber salad. Main course was roast cannon of Welsh Lamb with creamed Savoy cabbage, butternut squash puree, herbed-coated potato and an offal fritter. Dessert was dark chocolate mousse with a soft passion fruit centre, white chocolate and vanilla sponge with chocolate sauce, mango sorbet and tropical fruit salsa.
The winner was announced at a presentation dinner, sponsored by Friedr. Dick, at St Georges Hotel, Llandudno.
Wales were bidding to win the Dragon Trophy for only the second time in five years. Previous winners were New Zealand, Germany and Sweden
Designed to celebrate the nation's culinary skills and rich variety of quality food, the three-day championships were packed with exciting competitions for learner, junior and senior chefs and waiting staff.