Capital chance to dine out with gold medal winning Welsh chefs

The winning South Wales team with the Battle for the Dragon trophy.
The winning South Wales team with the Battle for the Dragon trophy.

Fans of fine dining in the Welsh capital are in for a treat next month when a team of top chefs presents a gold medal winning menu at a charity dinner.

The winning South Wales chefs team with the Battle for the Dragon trophy.
The winning South Wales chefs team with the Battle for the Dragon trophy.

Chapel 1877 Restaurant and Bar in Churchill Way, Cardiff is teaming up with the Culinary Association Wales (CAW) to host a repeat of the menu that helped a team of chefs representing South Wales region to win the Battle for Dragon contest last month.

The dinner, on Sunday, April 12, is being organised to celebrate the team’s success and to promote membership of the CAW. Tickets costing £30, which includes a £5 donation to Velindre Cancer Centre, are available online at

As there are only 100 seats available, fine diners are urged to snap up the tickets quickly to avoid disappointment.

South Wales beat teams from Mid and North Wales to win the Battle for the Dragon contest at the three-day Welsh International Culinary Championships held at Coleg Llandrillo, Rhos-on-Sea.

The winning team, captained by Michael Bates, executive head chef at the Celtic Manor Resort, Newport, included Kieran Harry, head chef at Chapel 1877, who was keen to host the charity dinner.


Their teammates are Karl Jones Hughes, Simon Crockford and Ffion Lewis from the Celtic Manor Resort and Nicolas Collins, development chef for the Catering Academy, Cardiff.

They will serve up a starter of cod cheek, brassica, potted brown shrimp wonton, sweet corn, tomato caviar and coriander foam. Main course is Welsh Lamb loin, spiced vegetable and chickpea pudding, lamb bon bon, pickled anchovy and aubergine puree, salt bake beetroot, baby carrot, wild garlic gremolata orzo, lamb jus. Dessert is Caldey island chocolate marquise, iced white chocolate and orange parfait, milk fritter infused with rhubarb and ginger liquor, salted macadamia, cookie crumble and scorched ginger meringue.

Mr Bates thanked Chapel 1877 for agreeing to host the dinner and also sponsors who are donating all the ingredients for the menu.

“This will be a rare opportunity to enjoy a gold medal winning menu in a top Cardiff restaurant on a Sunday night, with the proceeds going to the Culinary Association of Wales and Velindre Cancer Centre, which is Chapel 1877’s adopted charity,” he said.

“The fact that two Cardiff based chefs were members of the winning Battle for the Dragon team has got people talking in the capital and we hope that more chefs and establishments will be encouraged to join the association at an exciting stage in its development.”

Reflecting on his team’s winning performance, he said: “What was pleasing for me, more than anything else, was that we introduced two new chefs to this competition and the team gelled amazingly well and worked in harmony. We all really enjoyed it, which is important.

“This competition is a great advert for Welsh food and culinary skills and we are all looking forward to repeating the winning menu and a great night in Cardiff.”