Sherry Wine News

UK Copa Jerez Finalists 2018

The five UK finalists for Copa Jerez were revealed at Sherry’s annual trade and press tasting - held this year just three weeks before International Sherry Week (8-14 October), the nationwide consumer campaign that celebrates Sherry.

In addition to the main tasting, a cocktail demonstration bar and masterclasses at the Great Sherry Tasintg, the event highlight was the announcement of the finalists for this year’s UK heat of Copa Jerez – the ultimate gastronomy competition for Sherry wines.

The 2018 Copa Jerez finalists announced were: 2850 Wine Workshop & Kitchen (London); Asador 44 (Cardiff); Le Gavroche (London); Texture (London), and Wernher (Luton Hoo Hotel).

Each team will now present its menu to judges at the UK Final, which is taking place in the competition theatre at The Restaurant Show on Monday, 1 October.

Speaking at the event, secretary general of FedeJerez – the Jerez producers and shipper’s federation for Sherry Wines in Jerez de la Frontera – Patricia de la Puerta, commented: “It is my great pleasure to be here today, and to see the business of selling Sherry in the UK is so vibrant. We all know how our market is changing, but today is evidence of the innovation and renewed business success our industry is achieving.”

De la Puerta continued: “And, of course, to announce the finalists of Copa Jerez UK 2018 is a huge honour. We know the time and effort required to prepare a three course Sherry pairing menu is a great achievement in itself, and this year we have once again received an impressive selection of menus to choose from. On behalf of the Sherry producers, we wish all the finalists good luck at the UK final next month.”

2850 - Starter 1 of 15

2850 - Main course 2 of 15

28-50 - Dessert 3 of 15

Asador 44 - Starter 4 of 15

Asador 44 - Main course 5 of 15

Asador 44 - Dessert 6 of 15

Le Gavroche - Starter 7 of 15

Le Gavroche - Main course 8 of 15

Le Gavroche - Dessert 9 of 15

Texture restaurant Main course: Pigeon, turnip, blackberry, Sherry jus paired with Palo Cortado 10 of 15

Texture restaurant Starter: Scallop, avocado, cucumber, wasabi paired with Fino en rama 11 of 15

Texture restaurant Dessert: Baby pear, raisins, sponge, Isey Skyr paired with Moscatel 12 of 15

Wernher restaurant Starter: Smoked eel, roasted cauliflower mousse, apple, almond, horseradish paired with Manzanilla Pasada 13 of 15

Wernher restaurant Main course: Tournedos of Veal, black pudding, walnut and truffle crusted sweetbread, endive, plum paired with Oloroso 14 of 15

Wernher restaurant Dessert: Fig, orange, hazelnut and cocoa Sherry Trifle paired with Pedro Ximenez 30yo VORS 15 of 15

Copa Jerez UK Finalists and Menus 2018

(In alphabetical order)

2850 Wine Workshop & Kitchen

Dave Watts, Executive Head Chef
Melania Battiston, Head Sommelier

Ajo Blanco – Toasted almonds, pickled cucumber, Muscat grapes and oyster leaves
paired with La Guita, Manzanilla, Hijos de Rainera Pérez Marín
Roasted guinea fowl breast with coco beans and their own sauce, pan fried foie gras, girolle mushroom and pomme Maxine
paired with Palo Cortado de Jerez, Almacenista Cayetano del Pino, Emilio Lustau
Hazelnut & Fig Clafoutis with spiced baked skyr and mint
paired with Pico-Plata Moscatel de Chipiona, Bodegas Yuste

Asador 44

Paul Bainbridge, Senior Sous Chef
Jessica Walker, Sommelier

Carabinero crudo, head sauce, camarones, seaweed, ink tuille
paired with Viña AB Amontillado, Gonzalez Byass
In-house dry aged duck breast, turnip & grelos, blackberry, oloroso date, duck and five spice jus, hazelnut
paired with Fernando de Castilla Antique Palo Cortado
Pineapple tart tatin, amoroso Sherry and orange caramel, coca toast coconut ice-cream, coffee purée
paired with El Maestro Sierra Medium (Amoroso)

Le Gavroche

Pedro Vicente, Demi-Chef de Partie
Daniele Aresu, Commis Sommelier

Char-grilled langoustine, indochinese coating, bouillabaisse royale, rosemary-lemon gel, comice pear
paired with Apostoles, VORS 30 years old, Gonzalez Byass
Rack of venison en croûte forestière, prunes, Swiss chard, black trumpets, jus
paired with Wellington Palo Cortado Viejo VORS 30yo, Bodegas Hidalgo-La Gitana
Stroopwafel, chamomile-jasmine ice cream, mulberries, Persian scents
paired with Lustau Moscatel

Texture

Karl O’Dell, Head Chef
Alan Bednarski, Sommelier

Scallops, Avocado, Cucumber, Wasabi
paired with Tio Pepe en rama, Gonzalez Byass
Pigeon, Turnip, Blackberry, Sherry jus
paired with Palo Cortado, Bodegas Tradicion VORS 30 years Old
Baby Pear, Raisins, Sponge, IseySkyr
paired with Moscatel, La Cigarrera

Wernher at Luton Hoo Hotel

Ruth Hansom, Head Chef
Jonathan Boyer, Restaurant Manager

Smoked Eel, roasted cauliflower mousse, apple, almond, horseradish
paired with Blanquito Manzanilla Pasada, La Callajuela
Tournedos of Veal, black pudding, walnut and truffle crusted sweetbread, endive, plum
paired with El Maestro Sierra, Oloroso 1/14
Fig, orange, hazelnut and cocoa Sherry Trifle
paired with Osborne Venerable PX 30yo VORS