number one Balmoral Team Wins "Sherry World Cup"
James O'Donnell and Kevin Sutherland of Edinburgh's luxury Rocco Forte's The Balmoral have won the prestigious International Copa Jerez in the final of the global food and sherry pairing competition, which took place in Jerez, Spain on 11 January 2007.
For the first time ever on the international stage, Sherry Connoisseur James and Junior Sous Chef Kevin paired sherry with world-class Scottish cuisine. Their innovative combination - matched with a passion and enthusiasm for creating exciting, high quality dishes - proved a winning formula in the live cook-off. At 25 and 26 respectively, James and Kevin were the youngest international competitors and are typical of an up-and-coming generation experimenting with sherry and food. This, in turn, dispels the myth that sherry is merely a "granny's tipple", particularly as it is currently enjoying a resurgence in popularity. The kilted duo were particularly delighted to embrace the challenge that this competition posed in targeting a more fashionable audience.
The Balmoral Team was awarded its place at the international event in Spain, after winning the national heat in London last February. The event in Jerez, organised by The Sherry Institute of Spain, was judged by leading Chef Heston Blumenthal and Juli Soler of El Bulli, recently voted The World's Best Restaurant. This event, which attracted competitors from the USA, Spain, Germany and Denmark, aims to seek talented sherry sous chef and sommelier duos, as well as encourage a younger generation of chefs to think about - and create - recipes to accompany sherry.
Judge Heston Blumenthal commented: "The boys from The Balmoral prevailed by producing a menu that was attractive, daring and, above all, showcased the versatility of sherry. They produced a series of dishes that were original and inspiring, proving that the classic Spanish wine appeals to a new, younger audience."
James O'Donnell added: "We are delighted to be awarded The International Copa Jerez. This has really given us an opportunity to showcase the diverse qualities of Scottish cuisine and places Scotland, and The Balmoral, firmly on the international culinary map."
The award-winning menu:
Kevin and James' award-winning combination started with Sautéed Keltic Scallops, Chestnut Purée, Apples and Smoked Bacon Lardons, accompanied by Hidalgo La Gitana Manzanilla. For the main course they served Anjou Pigeon, Baby Beetroot, Braised Savoy Cabbage, Chive Mash and Raisin Jus, and a 30 year old Palo Cortado from Gonzalez Byass. The grand finalé was Caramelised Banana and Hazlenut Frangipane, Malt Chocolate Ice Cream and Banana Cream with a Moscatel Sherry from Guttierez Colosia, which also won an award for the Ultimate Sweet Wine and Dessert Pairing.
For further details and images or an interview with Kevin and James, please contact:
Emma Offord or Jessica Trotter in The Balmoral's Press Office on 0131 622 8805 or email press@roccofortecollection.com
For further details on the awards, please contact:
Natalie_Charlesworth@jcpr.com or visit www.tenstartapas.com
For the first time ever on the international stage, Sherry Connoisseur James and Junior Sous Chef Kevin paired sherry with world-class Scottish cuisine. Their innovative combination - matched with a passion and enthusiasm for creating exciting, high quality dishes - proved a winning formula in the live cook-off. At 25 and 26 respectively, James and Kevin were the youngest international competitors and are typical of an up-and-coming generation experimenting with sherry and food. This, in turn, dispels the myth that sherry is merely a "granny's tipple", particularly as it is currently enjoying a resurgence in popularity. The kilted duo were particularly delighted to embrace the challenge that this competition posed in targeting a more fashionable audience.
The Balmoral Team was awarded its place at the international event in Spain, after winning the national heat in London last February. The event in Jerez, organised by The Sherry Institute of Spain, was judged by leading Chef Heston Blumenthal and Juli Soler of El Bulli, recently voted The World's Best Restaurant. This event, which attracted competitors from the USA, Spain, Germany and Denmark, aims to seek talented sherry sous chef and sommelier duos, as well as encourage a younger generation of chefs to think about - and create - recipes to accompany sherry.
Judge Heston Blumenthal commented: "The boys from The Balmoral prevailed by producing a menu that was attractive, daring and, above all, showcased the versatility of sherry. They produced a series of dishes that were original and inspiring, proving that the classic Spanish wine appeals to a new, younger audience."
James O'Donnell added: "We are delighted to be awarded The International Copa Jerez. This has really given us an opportunity to showcase the diverse qualities of Scottish cuisine and places Scotland, and The Balmoral, firmly on the international culinary map."
The award-winning menu:
Kevin and James' award-winning combination started with Sautéed Keltic Scallops, Chestnut Purée, Apples and Smoked Bacon Lardons, accompanied by Hidalgo La Gitana Manzanilla. For the main course they served Anjou Pigeon, Baby Beetroot, Braised Savoy Cabbage, Chive Mash and Raisin Jus, and a 30 year old Palo Cortado from Gonzalez Byass. The grand finalé was Caramelised Banana and Hazlenut Frangipane, Malt Chocolate Ice Cream and Banana Cream with a Moscatel Sherry from Guttierez Colosia, which also won an award for the Ultimate Sweet Wine and Dessert Pairing.
For further details and images or an interview with Kevin and James, please contact:
Emma Offord or Jessica Trotter in The Balmoral's Press Office on 0131 622 8805 or email press@roccofortecollection.com
For further details on the awards, please contact:
Natalie_Charlesworth@jcpr.com or visit www.tenstartapas.com
