Wales took home a bronze medal in the La Parade des Chefs contest held in London.

Chefs representing the Culinary Association of Wales came third in the International Salon Culinaire event which acted as a good warm up for the Culinary World Cup in Luxembourg in November.

Teams were given six hours to prepare a three-course meal for 110 people, under world cup rules.

The Wales team served up a starter of scallops, with ceviche, compressed cucumber and chicken skin granola and a main course of Welsh venison with a cottage pie, tomato fondue, baby carrots, root vegetable puree, salted turnip and rosemary jus.

Dessert was white chocolate and lemon mousse with Welsh honey, raspberry sorbet, raspberry gel and mint.

Culinary Association of Wales president, Arwyn Watkins, said: "“You don’t very often get an opportunity to test your dishes and working practices and be judged by Worldchefs judges in a live competition before the Culinary World Cup,” said .

“The team has had some very valuable feedback which will help us when we get to Luxembourg. The competition was very much an important part of our developmental journey for the World Cup.”

The Wales team consisted of captain Danny Burke - co-owner of Olive Tree Catering, Hawarden; Hefin Roberts - head chef of Bodnant Welsh Food Centre, near Conwy; Jason Hughes of Chateau Rhianfa, Menai Bridge; and Toby Beevers of PSL Purchasing Systems and Brian Henry, Celtic Manor Resort, Newport.

They were joined by two debutants - Sergio Cinotti, who runs Ginelli Restaurant, Newport and Alun Davies, former captain of the combined services and RAF culinary teams, based in Winchester.

Competing in a different category of the contest were chefs from Celtic Manor Resort, Newport, who won silver for the second year running.