The French Embassy and Welsh Culinary Students Deliver Diplomatic Excellence at Cardiff Castle

The French Embassy proudly showcased Welsh culinary emerging talent this week, following a high-profile diplomatic dinner held at Cardiff Castle, organised by the French Ambassador to the UK in partnership with the French Embassy.

The exclusive Dîner au Château de Cardiff, held at Cardiff Castle on Wednesday, 26th November 2025, hosted 84 local VIP guests and marked a significant culinary exchange between French gastronomic leaders and Welsh student chef excellence.

From London to Cardiff: A Moving Diplomatic Brigade

The Ambassador’s culinary team completed preparation and menu development in London, before travelling to Cardiff on the morning of the dinner to finalise service at the iconic and historic castle venue.

Supporting the brigade during service was a hand-selected team of Welsh Culinary Arts students, drawn from Coleg Cymoedd and Cardiff & Vale College

The student chefs supported the Embassy kitchen from mid-afternoon until the end of service, assisting with final mise en place, VIP plating, pass coordination, and back-of-house service support under the senior diplomatic chefs.

The Chefs’ Forum played a key role in connecting the enquiry with its academic partners, helping Michael Coaker, Culinary Ambassador of the University of West London, and his colleague Gilles Quillot, Chef de Cuisine at The French Embassy, to coordinate Welsh student chefs and their lecturers for participation in this prestigious event.

Following last night’s service, the Ambassador’s Chef de Cuisine, Gilles, shared glowing praise for the Welsh culinary students in the brigade:

“A heartfelt thank you to the Welsh Culinary Arts students from both Coleg Cymoedd and Cardiff & Vale College for your enthusiasm, keen interest, and positive energy. It was an absolute pleasure to work with you. Your attention to detail was evident in all your work, and your pride in showcasing Welsh culinary skills was truly inspiring – I’m genuinely proud of what we accomplished; diolch yn fawr for your hard work and professionalism.”

His message reflected the spirit of the entire evening, defined by mutual respect, precision under pressure, and national pride.

The dinner itself was a study in contrast and craft; a refined, Welsh produce-led, four-course menu guided by French technique, with smoked and heritage ingredients, all nodding to Welsh identity and seasonal storytelling.

Beyond the prestige of the guest list, the evening gave students invaluable experience, including:

The Chefs’ Forum assured organisers that “the students from both colleges would be brilliant and capable, we have worked with both colleges on numerous occasions and the students are always a credit to their colleges,” and last night’s exemplary function execution and service proved that confidence was entirely well-placed.

Last evening’s diplomatic dinner at Cardiff Castle celebrated more than just gastronomy; it championed the next generation of Welsh chefs stepping confidently into elite hospitality environments.

A heartfelt diolch yn fawr to the student chefs, mentors, and Welsh colleges who made this collaboration such a resounding success.

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