A former captain of the Combined Services and RAF culinary teams has taken on a new mission with the Culinary Team Wales.

Sergeant Alun Davies, 37, who is originally from Ammanford, has been called up by the Culinary Association of Wales to make his debut for the national culinary team for La Parade des Chefs at the International Salon Culinaire at Hotelympia, London from March 5 until March 8.

Ironically, he will be competing against a colleague and former Combined Services teammate who is now a member of the national culinary team for England. “I know quite a few of the English chefs really well and their new pastry chef is a good friend of mine,” said Alun, who is now based in Winchester.

“For both of us, the national team is a step up and we are pleased for each other as its recognition for the RAF. We are just grateful to have the opportunity to be there.”

The Hotelympia contest is a key event for both Wales and England as it gives them a chance to practise the menus they will be serving up at the Culinary World Cup in Luxembourg in November.

Alun has been called up by Wales to replace fellow debutant Alys Evans from The Vale Resort, Hensol, who was forced to drop out after breaking a leg in a recent skiing accident.

“It’s a massive honour to be chosen to represent my country and I’m really proud,” he said. “I have achieved everything that I could in the military by being captain of the RAF and Combined Services teams and the last thing for me was to represent the national team, which I have watched from afar in the past.”

Highlight of Alun’s culinary career to date was with the Combined Services Team which clinched second place in the military category at the 2012 Culinary World Cup. He is now keen to help Wales compete with the very best at this year’s event.

In the Wales team, he will be working with Hefin Roberts, head chef at Bodnant Welsh Food Centre, near Conwy, on the main course at Hotelympia and using his specialist skills on cold platters at the Culinary World Cup.

Having served with the RAF for 18 years, he is the quality assurance co-ordinator and centre manager for apprenticeships for chefs and front of house staff. He eventually hopes to return to South Wales to work when he leaves the RAF.

Wales will be up against the national teams from England and Scotland who will be given six hours to prepare a three-course meal for 110 people, replicating the Culinary World Cup rules.

Also competing in a different category will be the Celtic Manor Resort, Newport, Combined Services Culinary Art team, Sodexo, Compass and the Craft Guild of Chefs who will have five hours to produce a three-course meal for 100.

Also making his debut for Wales is Sergio Cinotti, who runs the award-winning Ginelli Restaurant in Newport. The team will be captained by Danny Burke, co-owner of Olive Tree Catering, Hawarden and his teammates are Jason Hughes of Chateau Rhianfa, Menai Bridge, Toby Beevers of PSL Purchasing Systems, Hefin Roberts and Brian Henry, Celtic Manor Resort.

The team will be cooking a starter of scallops, with ceviche, compressed cucumber and chicken skin granola and a main course of Welsh venison with a cottage pie, tomato fondue, baby carrots, root vegetable puree, salted turnip and rosemary jus. Dessert is white chocolate and lemon mousse with Welsh honey, raspberry sorbet, raspberry gel and mint.

A Team Wales approach to the International Salon Culinaire will see the Welsh Government support a food and drink showcase at Hotelympia, showcasing Welsh producers.

The Culinary Team Wales is sponsored by the Welsh Government’s Food and Drink Wales, Cambrian Training Company, Grwp Llandrillo Menai, Castell Howell Foods, Hybi Cyg Cymru, Harlech Foods and Goodfellows.