Each of the eight participating countries held a hard-fought and rigorous national competition, in which the juries highlighted the exceptional level of the competing chefs and sommeliers. Below are the details of the winning teams, who are already preparing for their participation in the International Grand Final, which will take place on 2 and 3 June 2025 in Jerez de la Frontera.
The competition, which has been held every two years for more than two decades, is organised by the Regulatory Council of the Jerez-Xérès-Sherry and Manzanilla de Sanlúcar de Barrameda Denominations of Origin, together with Fedejerez. This year Mexico joins the participating countries for the first time, underlining the event’s international nature and its successful expansion.
The menu of the SOMM restaurant team, composed of chef Marina Claus y el sumiller Wim Casteur , excelled. Their proposal featured a millefeuille of Iberian pork cheeks paired with Amontillado Fossi and a caramelised fig dessert accompanied by Medium Blend Palo Cortado Boca Dulce. The Ghent Wims’ menu showed impeccable technique and harmony.
From the restaurant Sdr. Bjert Kro, chef Emil Rask Bahr and sommelier Andreas Kobs Laursen impressed the jury with a menu that included a sourdough dessert and rosemary caramel ice cream paired with Tradición VOS Cream Sherry, showcasing Danish tradition with a contemporary approach. Denmark is also defending its title as winner of the last international edition.
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The restaurant Novanta Bar & Restaurant, in Essen, will be represented in the Grand Final by chef Jan Nachtigall and sommelier Daniel Koge. Their winning menu included mackerel with Papirusa Manzanilla, lamb with Alfonso Oloroso Seco, and a magnolia dessert with Cuesta Moscatel. According to the president of the national jury, sommelier Mona Schrader, this entry is a considerable help in boosting attention for Sherry in Germany.
Mexico City restaurant Lorea will be represented by chef Oswaldo Oliva and sommelier Leticia Álvarez. Their winning menu included a huitlacoche taco paired with Oloroso Tradición V.O.R.S. and a dessert of foie gras with Palo Cortado ice cream, reflecting a narrative of gastronomic fusion that connects Mexican flavours with Sherry Wines.
The Puur Sanh restaurant will be represented by chef Jean Paul Witte and sommelier Stijn Hinke. Their proposal seeks to elevate the flavour of vegetables using different culinary techniques to create a perfect harmony with the different sherry wines.
The Poncio by WM team, formed by chef Willy Moya and sommelier Juan Antonio Suanzes from the Madrid restaurant, won the national competition with a menu that consisted of almond soup with matured tuna belly, paired with Fino del Puerto from Bodegas Lustau; pigs’ trotters Wellington with Iberian pork cheeks in oloroso, accompanied by Dos Cortados Palo Cortado from Williams & Humbert; and a hazelnut praline cream paired with La Bota 79 Cream from Equipo Navazos. The jury valued the balance and technique of these pairings.
Representatives from two London restaurants, Silo London and Apricity, chef Will Stoyle and sommelier Zoé Donadio respectively, excelled with their sustainable approach. A highlight of their menu was a beetroot dessert paired with Cruz del Mar Cream from Bodegas César Florido. The judges reported that their pairings showed a deep understanding of sherry and sustainability.
The team at Midnight in the Garden in Austin, Texas, composed of chef Ryan Fox and beverage director Alex Wheatley Bell, presented a creative trio of asparagus paired with Fernando de Castilla Classic Fino and a sorrel semifreddo accompanied by Valdespino Medium Dry Amontillado. This menu stood out for the originality and cohesion of the pairings.
