LOCAL chef Andrew Canning, from The Clytha Arms at Raglan, has created a Welsh breakfast that's a winner with vegetarians.

In a special breakfast cook off, Andrew used only locally-sourced ingredients to conjure up a veritable feast.

The dish was made up of his own locally sourced ingredients for muesli along with home-made granary toast, lavabread, soda bread with home-made rum and Seville orange marmalade, Y-fenni cheese and lavabread rissoles with marmite fritters, tomatoes stuffed with shiitake mushrooms and onion and potato pancake.

This could all be washed down with tea and apple and pear juice. His ideas won him first prize in the category for The Welsh Mountains Vegetarian Breakfast at an event organised by the Brecon Beacons National Park Authority, the Tourism Partner-ship-Mid Wales, Medrwn and Adventa.

Among the winners was Simon Kealy, formerly chef at The Stone Mill at Rockfield, who now works at Brazz in Cardiff, and won the Welsh Black Mountains low fat breakfast challenge.

Sandy Greenslade, who heads up food projects for Adventa, Monmouthshire's rural development programme, said: "This event showcased some of our best local produce and provided some inspirational ideas for a variety of interesting and nutritious Welsh Breakfasts."

Adventa supported the breakfast challenge as part of its initiative to strengthen Monmouth-shire's economy and community health through increasing awareness and use of locally produced food.