Head chef at multi-award winning Carden Park Hotel in Cheshire will be representing the UK and the Culinary Welsh team at the prestigious Global Chefs’ Challenge.
Competing in the Senior Chef category, Sion Hughes is thrilled to demonstrate his exceptional culinary skills on the world stage.
The contest will take place in the Expo Centre, Singapore from October 22 – 25. Sion will be guided by executive chef Graham Tinsley MBE, a seasoned competitor with extensive international experience like the five Culinary Olympics and five Culinary World Cups.
Sion’s qualification is a testament to his dedication, creativity, and culinary skills. Not only is he representing the Culinary Welsh team, but he’s also the only chef from the UK to make it to the semi-finals.
His sous chef, Callum Smith (Independent for Sodexo at Shrewsbury Private School) will be accompanying him to provide essential support as they prepare to take on 16 other talented cooks from around the globe.
The competition will involve creating a well-balanced four-course menu, each dish showcasing Sion’s culinary prowess and creativity.
- Course one: A vegan starter where Koppert Cress must be a key component, setting the tone with fresh, vibrant flavours.
- Course two: A fish course featuring Sterling White Halibut, where Sion’s skill in handling delicate seafood will be on display.
- Course three: A veal dish, complemented by carefully selected starches that will highlight his ability to balance flavours and textures.
- Course four: A decadent dessert featuring Grand Cru Guanaja 70% chocolate, Dilmah Tea, and two Les vergers Boiron products
Culinary creativity
The judges will be looking for exceptional taste whilst evaluating Sion’s professional preparation, hygiene, waste management, service, and presentation. Each aspect of his performance will be scrutinised, making this competition as much about technical skill as it is about culinary creativity.
This is a momentous opportunity for Sion, Carden Park, and the entire Culinary Welsh team. Competing on such a grand stage is a testament to the hard work and dedication of everyone involved. Carden Park are incredibly proud of Sion and wish him the very best as he embarks on this exciting journey to Singapore.
Sion said: “We have worked tirelessly to try and present the best menu possible, and with Singapore just around the corner, the excitement is really starting to build! Of course, all of this would not have been possible without the support of everyone here at Carden Park and especially within the kitchen team.
“I would especially like to thank our executive chef Graham, who has given us unending support throughout the process, and also my sous chef Callum, who has shown exceptional commitment to the competition. I’m truly honoured to be able to represent my country on the world stage and hope to bring home a great result.”
Pictured (from left): Callum Smith, Sion Hughes & Graham Tinsley
