A Bodelwyddan chef has claimed top prize at the Welsh National Culinary Championship for his take on a classic Welsh lamb dish.

Joe Lloyd, aged 19, represented Bodelwyddan Castle Hotel at the annual awards, competing in the Welsh lamb course category against more than 40 chefs from luxury hotels, restaurants and collages across Wales.

His dish, a herb crusted lamb rump, with wild mushroom risotto and a carrot and cardamom puree, won the prestigious gold award. Joe was also crowned best in class after impressing judges with the flavour and presentation of his dish, as well as his cooking ability, timing, and use of locally sourced ingredients.

He joined Bodelwyddan Castle Hotel at the age of 16 as a kitchen porter, and in just three years progressed to a chef de partie, with the support and training of the company’s senior chefs. The hotel has trained Joe to NVQ level 2 in cookery, and is currently helping him achieve level 3 qualification.

Joe said: “Winning gold for my dish was a very proud moment, especially as I had tweaked the recipe to make it my own, with the addition of the risotto which I felt made a better accompaniment.

“I’ve received so much support from the team at Bodelwyddan Castle. The hotel has been a great support as well, offering me the training and qualifications I need to progress and develop as a professional chef.”

Bob Hughes executive chef at the hotel, said: “Joe represents the standard of cuisine we offer at our hotel, and we’re all so proud of his achievements. To beat so many outstanding chefs from across the country is a fantastic accomplishment.

“Bodelwyddan Castle Hotel is passionate about Welsh provenance, so for Joe to be acknowledged in a Welsh-specific category is very special.

“We’re constantly updating our menus to ensure we offer the best possible range of culinary delights, so it’s important that we have chefs like Joe rising through the ranks, who have the creativity and skill to make fantastic food that rivals the best restaurants in Wales.”

To try Joe’s award-winning dish as an Easter treat:

You will need:

A loin of Welsh lamb

Handful of mixed wild mushrooms

A handful of chopped parsley

1 shallot, finely diced

1 ½ tbsp grain mustard

50g parmesan cheese

100g of white bread, blended to make breadcrumbs

100g mascarpone cheese

315g Arborio rice

2 chicken stock cubes, mixed with 1 litre boiling water

Method:

For the risotto, fry the mushrooms and shallots in a little oil then add the rice. Add small amounts of chicken stock and stir continuously adding more stock as the rice absorbs the liquid.

When the risotto is almost soft, stir in the mascarpone cheese and leave on a low heat.

For the lamb, firstly pre-heat the oven to 200C. Season the meat with salt and pepper, then seal in a little oil until browned all over. This should take around five minutes. Remove then place to one side to cool.

Next mix the parsley, mustard and breadcrumbs with a little oil and coat one side of the lamb. Place the lamb back in the oven for 5 minutes for medium rare or eight or nine minutes for medium to well done.

Remove and allow to rest.

Serve together on a warmed plate garnished with parmesan.