Randall Parker lamb set for FHA Culinary Challenge

- Published: 14 April, 2010

Welsh lamb from Randall Parker Foods’ abattoir near Llanidloes will be used in Singapore's FHA Culinary Challenge by the team from Wales.

Team member Nick Davies, from Cambrian Training Company in Welshpool, chose the lambs, having inspected the Randall Parker Food Group abattoir.

“Because it’s such an important competition, I wanted to see the lambs myself and can vouch for the quality of the 12 that are being flown out to Singapore,” said Davies.

The contest begins on Tuesday next week (20 April) when chefs cook a three-course menu for 90 people, before they present a cold table display on Thursday.

The main course dish from the Welsh team will be roast cannon of Welsh Lamb with creamed Savoy cabbage, butternut squash purée, herbed-coated potato and an offal fritter.

Held once every four years, the competition is open to national culinary teams, who battle for the ‘Lion Trophy’. Wales is competing alongside Switzerland, Australia, Germany, the Czech Republic, Hong Kong, Malaysia and New Zealand.

The Welsh National Culinary Team is sponsored by the Welsh Assembly Government, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Hybu Cig Cymru - Meat Promotion Wales, Gourmet Classic, Villeroy and Boch, Friedr. Dick Germany, Metcalfe Catering, All Clad, SA Brain and Co and Callebaut.