The three chef and sommelier teams who will compete at the 2024 UK finals of Copa Jerez are:
Chef Will Stoyle and Sommelier Zoé Donadio from Silo x Apricity
Chef Stephen James Thompson and Sommelier Cong Cong Bo from The Foraging Chef x Amphora Cambridge
Chef Lily Stock and Sommelier Yuri Humphreys from Raffles London at the OWO
The three teams will present their expertly paired Sherry menus to judges at the live finals on Monday 30 September, at Chef Jason Atherton’s latest restaurant opening, Mary’s est. 2024.
Teams will prepare and cook their dishes from scratch and present them to the judges alongside their proposed Sherry wine pairings.
The teams and their menus are:
Silo’s Will Stoyle and Apricity’s Zoé Donadio:
Sea Bass, Foraged Coastal Herbs, Turnip, Ricotta, Miso
Manzanilla ‘Gabriela’, Bodegas Sanchez Ayala
Smoked Pumpkin, Cream, Furikake, Pumpkin skin Marmalade
Palo Cortado ‘Viejo C.P’ VOS, VOS &VORS Collection, Valdespino
Beetroot amazake sorbet, Holy Basil oil, Raspberry chong granita
‘Cruz del Mar’ Cream, Bodegas César Florido
The Foraging Chef’s Stephen James Thompson and Amphora Cambridge’s Cong Cong Bo:
BBQ mackerel in pork belly fat, Pineappleweed pickled potato, Wakame & unripe mirabelle plum tartar sauce
Velo Flor Manzanilla, Bodegas Alonso
Ox cheek braised in Oloroso, Beetroot porridge, Liver jam, Sweet woodruff hollandaise
Oloroso ‘Don Gonzalo’ VOS Aged 20 Years, Valdespino
Fermented birch polypore molasses meringue pie, Burnt wheat vinegar, Nutritional yeast snow
Moscatel Emilín Solera Familiar NV, Bodegas Lustau
Private Chef Lily Stock and Raffles London at the OWO’s Sommelier Yuri Humphreys:
Panise with Thai peppercorn sauce, Charred broccoli, Pickled mustard seeds and spring onion
Papirusa Solera Reserva Manzanilla, Emilio Lustau
Lamb saddle with smoked aubergine whipped sheep’s curd, Fresh radish, Courgette tartlet, Chicken skin seaweed crumb and a Sherry and pine nut lamb jus
Oloroso Solera 1842 VOS, Valdespino
Dark chocolate baked mousse, Sherry ganache, Lime milk sorbet, Honey tuile and raspberry
Pedro Ximénez Tradición 20-Year-Old VOS, Bodegas Tradición
Copa Jerez UK 2024 judge Chef Jason Atherton commented: "We’re really proud to be hosting this prestigious event at Mary’s and I am really looking forward to judging our teams’ dishes and pairings at the UK finals. Sherry lends itself to inventiveness and creativity – I expect to be blown away!"
Executive Sommelier Roxane Dupuy, who will also judge at the UK final, voices her expectations: "It is our job as sommeliers to push boundaries. Sherry is such a magical wine that possibilities are endless. I’m looking forward to seeing contestants think outside the box and give Sherry the attention it deserves."
Chair of judges Tamlyn Currin said of the finalists:
“We were very impressed with the level of entries this year and how all sommeliers & chefs worked together so closely to create wonderfully original pairings. Finalists demonstrated a strong understanding of Sherry and how to make their selected wines shine alongside exciting dishes. They thought outside the box and produced menus I am really excited to discover.”
ENDS
For more information on Copa Jerez 2024, to receive an invitation to the live finals, or to request images, please contact:
Céline Bouteiller, Otaria Communications
Email: celine@otaria.co.uk Tel: 07946 528 918.
Join the conversation on Instagram:
Sponsors: @SherryWinesJerez #copajerez #sherrylover
Judges: @_jasonatherton @roxane.dupuy @tamlyncurrin
Mary’s est. 2024: @marysest2024
Full details of Copa Jerez can be found on www.sherry.wine/copa-jerez
Notes to Editors
COPA JEREZ UK FINALS 2024 JUDGES
JASON ATHERTON BIOGRAPHY
The first British chef to complete a stage at Ferran Adrià’s triple Michelin-starred El Bulli restaurant in Spain and a former protégé of Pierre Koffmann and Marco Pierre White, Jason spent nine years with the Gordon Ramsay Group before starting his own business, The Social Company, in 2010.
Today, The Social Company have five restaurants internationally, five restaurants in London, and another two are set to launch by the end of 2024.
ROXANE DUPUY BIOGRAPHY
After completing her studies at Suze-la-Rousse, Roxane Dupuy undertook an apprenticeship at the three-Michelin-starred Le Petit Nice Passedat, followed by a stint at the Beau Rivage Palace in Switzerland.
She then moved to London, where she joined Fred Brugues at the Lecture Room and Library. During her time there, the restaurant was awarded three Michelin stars. Dupuy has since amassed an impressive array of accolades, including victory in the Swiss Ruinart Sommelier Challenge (2018), a notable 4th place in Harper’s Wines Head Sommelier Awards (2023), and recognition as the 23rd among the UK’s Top 100 Sommeliers (2023).
Earlier this year, Dupuy was recruited by Jason Atherton as Executive Sommelier for his upcoming fine-dining establishment, set to open this November in London’s Savile Row.
TAMLYN CURRIN BIOGRAPHY
Tamlyn Currin is senior sustainability editor for JancisRobinson.com with a passion for regeneration, food, unsung regions and artisan producers. She was born and grew up in Zimbabwe and it wasn’t until she arrived in the UK at the age of 21 that she discovered wine for the first time.
By the time she turned 30, she was so crazy about wine that she put herself through the Wine and Spirit Education Trust Diploma course and decided to give up a successful career to pursue her passion. She began this new chapter of her life by working for Jancis Robinson, where she has now been for nearly 17 years.
Tamlyn is obsessed with food and passionately interested in the magic between food and wine. She loves to champion unsung heroes of the wine world. Sustainability, however, is what matters most to her (she is currently studying for a BSc Hons degree in Environmental Science).
She is the winner of the Wine Writer of the Year Fortnum and Mason Award 2024 and the proud adoptive parent of Mathilde, an old Grenache Gris vine. Her mission is for generations to come to be able to enjoy beautiful wine and witness the beauty of wine regions.
