Lower Slaughter Manor Chef Takes Silver at International Culinary Competition Posted on 11/06/2007
von Essen’s Lower Slaughter Manor in Gloucestershire are celebrating the international success of their head chef David Kelman - a member of the silver medal-winning Welsh National Culinary Team at the recent American Culinary Classic in Chicago.
David was chosen to head the pastry section as part of a team of twelve top Welsh chefs, and prepared a cold dessert buffet table including a range of five desserts, five petit fours plates and David’s own specially created celebration of national flavour - Hot Chocolate and Peanut Butter Pudding with Banana Ice Cream, Banana Marshmallow and a Nut Squash and Orange Puree.
This week, the Welsh team marked their return to the UK by cooking for the Royal Family at the opening of the third Welsh Assembly at the National Museum of Wales in Cardiff. The team prepared a four-course meal for 260 guests, including the Queen, Prince Philip, the Prince of Wales and the Duchess of Cornwall.
David joined Lower Slaughter Manor as head chef in May 2006. The property, which is a Grade II listed building situated in the picturesque village of Lower Slaughter in the Cotswolds, has recently benefited from a £2million refurbishment which included a revamp of its award-winning restaurant.
