Award-winning patisserie chef Alys Evans will finally make her debut for Culinary Team Wales. The talented 20-year-old from Gilfach Goch, will be heading to Luxembourg with her Welsh teammates for the Culinary World Cup in November; following her recovery from a skiing accident. The accident threatened not just her involvement with the Welsh team, but also her job and prospects of representing the UK at WorldSkills Russia in August next year. “I was gutted,” said Alys, who won the VQ Learner of the Year (Intermediate) Award in 2017. “I thought I would be out of the Wales team, the WorldSkills UK squad and I would lose my job.

It was horrendous but luckily it all just managed to be ok. “The Welsh squad were great and I have managed to catch up on all the missed practices. I just can’t wait to represent Wales at the Culinary World Cup. It’s really exciting as it will be my first time competing for Wales, which means everything to me. “I have worked really hard and moved job in order to improve my patisserie skills and become better at what I am doing. To finally be part of the Welsh team and be recognised will be amazing.”

Culinary Team Wales will again be captained by Danny Burke, co-owner of Olive Tree Catering, Hawarden. His teammates are Jason Hughes of Chateau Rhianfa, Menai Bridge, Toby Beevers of PSL Purchasing Systems, Sergio Cinotti, who runs the award-winning Gemelli Restaurant in Newport and Alun Davies, former captain of the Combined Services and RAF culinary teams, based in Winchester. The hot kitchen menu includes a starter of scallops, with ceviche, compressed cucumber and chicken skin granola; and a main course of hay-smoked loin of Welsh Lamb with almond puree. Pudding is a white chocolate and lemon mousse with Welsh honey, raspberry sorbet, raspberry gel and mint.

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