Sommelier Zoé Donadio, from Apricity Restaurant, and Chef Will Stoyle from Silo, are the winners of Copa Jerez UK 2024. The pair wowed judges with their uncompromising and innovative three-course menu and Sherry wine pairings.
A starter of Sea Bass, Foraged Coastal Herbs, Turnip, Ricotta and Miso was presented with Manzanilla ‘Gabriela’ from Bodegas Sánchez Ayala. This was followed by Smoked Pumpkin, Cream, Furikake, Pumpkin Skin Marmalade paired with Valdespino’s Palo Cortado Viejo C.P VOS. For dessert, Will and Zoé served a Beetrot Amazake Sorbet, Holy Basil Oil, Raspberry Chong Granita alongside ‘Cruz del Mar’ Cream from Bodegas César Florido.
Head judge Tamlyn Currin commented: ‘Will and Zoé’s menu was truly inspiring. As a team they demonstrated a deep understanding of Sherry. Their pairings showed flair and passion, elevating both dishes and wines to new heights. We are excited to have them represent the UK at the International Final in Jerez next year’.
Sommelier Zoé Donadio, from Apricity Restaurant, and Chef Will Stoyle from Silo, are the winners of Copa Jerez UK 2024. The pair wowed judges with their uncompromising and innovative three-course menu and Sherry wine pairings.
A starter of Sea Bass, Foraged Coastal Herbs, Turnip, Ricotta and Miso was presented with Manzanilla ‘Gabriela’ from Bodegas Sánchez Ayala. This was followed by Smoked Pumpkin, Cream, Furikake, Pumpkin Skin Marmalade paired with Valdespino’s Palo Cortado Viejo C.P VOS. For dessert, Will and Zoé served a Beetrot Amazake Sorbet, Holy Basil Oil, Raspberry Chong Granita alongside ‘Cruz del Mar’ Cream from Bodegas César Florido.
Head judge Tamlyn Currin commented: ‘Will and Zoé’s menu was truly inspiring. As a team they demonstrated a deep understanding of Sherry. Their pairings showed flair and passion, elevating both dishes and wines to new heights. We are excited to have them represent the UK at the International Final in Jerez next year’.
The competition was fierce and standards were very high for the 2024 competition. Chef Lily Stock and Sommelier Yuri Humphreys from Raffles London at the OWO kicked off proceedings with a daring menu and an outstanding wine selection. The Foraging Chef’s Stephen James Thompson and Cong Cong Bo from Amphora Cambridge also impressed with a three-course celebration of nature’s bounty and a stunning range of Sherries.
Copa Jerez UK judge Roxane Dupuy said: ‘I was blown away by the standard of all three teams who all show great passion for Sherry. The wines they selected were incredible and it’s clear that a lot of thought and attention has gone into the pairings and presentations.’
Judge Spencer Mentzger, Executive Chef at Row on 5 London, commented: ‘Hearing Will talk about his focus on provenance and sustainability within quality was really inspiring. His dishes were stunning and Zoé’s pairings showed great precision, often going down to molecular level to find harmony. Their menu was designed to stimulate the senses and make the diner pause for thought.’
Chef Jason Atherton, who hosted the UK Finals at Mary’s est. 2024, echoed the judges’ comments, praising contestants for their creativity, skills, and love of pushing boundaries.
The UK winning team is through to face teams from seven other countries at the Grand International Final in Jerez in the Spring of 2025. They will spend a week fully immersed in the world of Sherry and gastronomy at the Copa Jerez Forum and compete live to take the trophy home.
ENDS-
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Sponsors: @SherryWinesJerez #copajerez #sherrylover
Judges: @_jasonatherton @roxane.dupuy @tamlyncurrin @spencermetzger
Winners: @zoednd @apricityrestaurant @_will_stoyle_ @silolondon
NOTES TO EDITORS
FINALISTS MENUS
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
For more information and to request high res. images, contact: celine@otaria.co.uk
