JAMES Sommerin is on a campaign to land what would be Wales' second Michelin star and the first in South Wales.

The head chef at The Crown at Whitebrook is green-eyed with envy at the Michelin Star held by Plas Bodegroes in Pwllheli, North Wales.

After five years at the Crown, Mr Sommerin already holds two AA rosettes and he wouldn't object to a third - but now it's the star that counts.

"It would be the ultimate recognition of my work at this stage of my career," he said.

Recently, Sunday Times restaurant critic Vincent Crump praised Mr Somm-erin for preparing "the best thing I've eaten this year".

The 26-year-old chef from Pontypool began his career at the Cwrt Bleddyn, in Llangybi, Usk, before moving to the Farleyer House Hotel in Aberfeldy, Perthshire.

During his five-year Scottish sojourn he progressed from commis to sous chef and won second-place in the young Scottish chef of the year competition in1998 and 1999.

He was also chosen to cater for a Scottish Parliament dinner.

In 2000, he returned to Wales and a job as sous chef at the Crown. He became head chef early in 2003.

His menu has been described as a "French-flavoured feast" but James prefers to call it "modern British with some European thrown in".

He says he feels no style restrictions. "I cook whatever it takes to produce the best dishes."

As his main influences he cites the maestros Heston Blumenthal and Ferran Adri. Blumenthal's gastronomic style of cooking - which has included dishes such as egg and bacon ice cream - has astounded many food lovers.

But maybe it's the fact that Blumenthal was the youngest and fastest chef to gain three Michelin stars in history that intrigues Mr Sommerin.

Crown director Jonathan Davies said: "James' strengths lie in his expertly-created menus that would tempt anyone.

"He is passionate about his work and uses the finest Welsh produce.

"If talent were enough to secure a star, then James is the perfect candidate."

Mr Sommerin's evening menu costs £35 per head. He recommends a main course of seared fillet of bream on smoked bacon and shellfish chowder with asparagus and baby leeks.

For starters and finishers he suggests pressed terrine of duck and foie gras, and a trio of white chocolate.