Community
Welsh teams compete in Culinary World Cup

Award winners: The senior Culinary Team Wales.
TWO teams of Welsh chefs have completed their campaigns at the Villeroy & Boch Culinary World Cup in Luxembourg with bronze medals. Both the senior and junior Culinary Team Wales competed in the ‘hot kitchen’ element of the prestigious contest on Saturday and presented their cold buffet tables yesterday (Tuesday). The senior team fi nished with two bronze medals while the junior team added a bronze to the silver medals won in the hot kitchen.
The competition, which is held every four years, attracts the best chefs in the world, with 30 national teams competing in the senior section with 15 in the junior section. Team manager Graham Tinsley, executive chef at Carden Park and a director of the Castle Hotel, Conwy, told The Herald: “Both are new teams and many of the chefs are competing on the world stage for the first time.
We tend to forget how big this competition is and the chefs can only benefi t from this experience. “The senior team has two members making their international debut and they are building for the future. They are disappointed with the bronze medals but they are also full of enthusiasm about what they need to do to compete with the best in the world in the future. “The whole junior team will be available for the Culinary Olympics in Erfurt in two years’ time, so they have great potential.”
Because he was judging for the fi rst time at the Culinary World Cup, Mr Tinsley was unable to have a hands on role with the Welsh teams at the event. The Wales senior team is captained by Sally Owens, a lecturer at Coleg Llandrillo and includes Hefi n Roberts, head chef at Ye Olde Bull’s Head Inn, Beaumaris, Danny Burke, owner of Shared Olive, Hawarden, Maesteg-based Ryan Jones, creative development chef at Fei Foods Limited, Llansamlet, Simon Crockford, a head chef from the Celtic Manor Resort, Newport and Leigh Marshall, head chef at the Castle Hotel, Conwy.
The support team includes Gareth Dwyer, a chef manager for Baxter Storey from Llanberis, Mark Jones, a self-employed chef now working for a family in London, Karl Jones- Hughes from the Celtic Manor Resort and Barry-born Lee Jeynes, executive chef at the RACV Noosa Resort in Queensland, Australia.
The junior team, which is coached by Michael Evans, a lecturer at Coleg Llandrillo, Rhos-on-Sea, is captained by Chris Tull, head chef of Signatures Restaurant, Aberconwy and includes Jonathan Pring and Ffi on Lewis from the Celtic Manor Resort, Jack Davidson, demi chef de partie at Coast, Saundersfoot and chef de partie Joe Jones and pastry chef Etienne Lasalle from Carden Park, near Chester. The teams are sponsored by the Welsh Government, Hybu Cig Cymru (Meat Promotion Wales), Churchill, Friedr. Dick, Germany, Brakes and Coleg Llandrillo, Rhos-on-Sea.
Community
Community gathers to remember Corrina Baker
Lanterns and balloons released in emotional acts of remembrance
FAMILY, friends and members of the local community came together to remember Corrina Baker at a series of moving events held across west Wales this week.
Corrina’s funeral took place on Monday (Dec 15), a month after her death, with a public service held at St Mary’s Church. Mourners lined the route as her coffin was carried on its final journey in an elegant horse-drawn carriage, before a private cremation later took place at Parc Gwyn crematorium in Narberth.

Later that evening, shortly after 6:00pm, friends and relatives gathered at the Quayside in Cardigan for the first of two acts of remembrance to celebrate her life. Lanterns were lit and released into the night sky above the town as some of Corrina’s favourite songs were played.






On Tuesday afternoon (Dec 16), a second tribute was held near the location where Corrina was found. Twenty-one pink balloons — one for each year of her life — were released into a clear blue sky, each carrying personal messages in her memory.
Floral tributes continue to be laid at the Netpool, while a GoFundMe appeal set up in Corrina’s memory has raised more than £2,300. She has been described by those who knew her as “funny and bright”.
Dyfed-Powys Police have confirmed that their investigation into the circumstances surrounding Ms Baker’s death is ongoing. A 29-year-old man who was arrested on suspicion of murder has been released on bail while inquiries continue.
(Photos: Stuart Ladd/Herald)









Community
Six untaxed vehicles seized in Milford Haven police operation
SIX untaxed and abandoned vehicles were seized during a joint roads policing operation in Milford Haven on Tuesday morning.
Officers from the Milford Haven Neighbourhood Policing and Prevention Team (NPPT) worked alongside the Pembrokeshire Roads Policing Team as part of targeted enforcement across the town.
In addition to the vehicle seizures, a number of traffic offence reports were issued to drivers during the operation.
Police said the action formed part of ongoing efforts to improve road safety and tackle vehicle-related offences in the Milford Haven area.
Community
Candlelit carol service brings community together in Milford Haven
ST KATHARINE and St Peter’s Church in Milford Haven hosted its annual Candlelit Festival of Nine Lessons and Carols, bringing together members of the community for a traditional celebration of Christmas.
The service featured readings from the Mayor of Milford Haven, representatives of the Soroptimists, Milford Haven Amateur Operatic Society, the Headteacher and Head Prefects of Milford Haven School, Milford Haven Town Band, and NCI Wooltack Point.
Music for the evening was provided by organist Seimon Morris, Milford Haven Town Band and the Milford Haven Cluster Band, whose performances added to the atmosphere of the candlelit service.
The Friends of St Katharine and St Peter’s Church thanked all those involved and wished the community a happy Christmas.

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