AN OSWESTRY chef showed off his culinary skills to help a group from the Culinary Association of Wales to a silver medal at a prestigious worldwide cooking competition.

James Jarvis, of Sebastians restaurant, made up part of the Junior Culinary Team Wales which competed at the International Exhibition of Culinary Art (IKA) Culinary Olympics in Germany last week.

The team, which has an average age of just 19, competed in the Restaurant of Nations in Stuttgart and impressed the judges with their teamwork and hygiene.

Team manager Michael Kirkham-Evans, a lecturer at Grŵp Llandrillo Menai, Rhos-on-Sea, said the judges rated the team’s dessert.

He credited Oswestry-based James for his efforts, considering he only joined the team last month.

“The judges were impressed that our three dishes matched the photographs that we had sent them in advance,” said Mr Evans.

“The judges were blown away by the dessert which they said was the best of the day. They also commended the team for cooking modern dishes.

“We would have liked a gold medal but to win a high silver was very good, considering two of the chefs – Alice Yeomans and James Jarvis – were only promoted to the team last month.

“The team is elated and both Danny and I are delighted with the way the young chefs worked. It’s one of the best teams I have managed in terms of commitment.”

The junior chefs served up a starter of Pembrokeshire scallop and roe croquette, seabass ceviche, chilled avocado, gin and elderflower cucumber.

Main course was dry aged fillet and short rib of Welsh beef, sourdough crouton, onion puree and Butty Bach jus.

Dessert was chocolate black cherry chilled fondant, white chocolate and griottine cherry custard, crème fraiche sorbet, sesame tuille and sour cherry gel.

Next up for the junior team is the second part of the competition – producing a chefs edible buffet – tomorrow when they will be going for gold.

The Senior Culinary Team Wales, captained by Welshpool-based Nick Davies, is also competing at the event.