Wednesday, December 11, 2019
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Skye's Three Chimney's has been selected as one of just eight UK finalist in a competition which has a truly international flavour.

This year’s Copa de Jerez competition has now closed and the finalist from across Britain chosen.

Every two years the Consejo Regulador in Jerez invites on-trade establishments from across the UK to submit their ideas for the best Sherry and food matching menu. The aim being to find the winner who will then go on to represent Great Britain at the international final in Jerez next year, where they will compete against the very best chef and sommelier teams from the USA, Denmark, Belgium, Holland, Spain and Germany.

Each entrant had to put together an imaginative three-course menu that used innovative flavours and food combinations to match with a wide range of Sherry styles. The competition was tough as top restaurants and hotels from around the UK pitted their culinary wits against each other blind. It was a case of them having to give it their best shot, and being as imaginative as possible, without having a clue about who they were up against and what they might be concocting.

Head chef Scott Davies and Sommelier Petri Pentikainen, part of the team at the Three Chimneys came up with their own combination which has propelled the restaurant into the final line up.

Their starter is a traditional and wholesome dish of Roasted Veal Bone Marrow with Sherry Beurre, Monte Poached Langoustine, Crispy Sweetbreads, Sea Herbs, which they have matched with Fino Inocente from Bodegas Valdespino. They describe this Sherry as being a perfect partner for the rich and fatty bone marrow and sweetbreads thanks to its refreshing minerality and saltiness which also echoes in the plate in the form of oyster leaf and samphire. Also the richness and creamy texture of the bone marrow and the sweetbreads we have chosen this more full bodied and richer style of a fino sherry. Finally, the creamy texture of the sherry will blend together with the creamy quail egg and the sweetness of the langoustine tail.

The main course - Mallard Duck, Last Year & New Season Autumn Chanterelle’s, Jerusalem Artichoke, Autumn Truffle – is paired with Bodegas Rey Fernando de Castillo, Antique Oloroso. A brilliant pairing for the mallard duck which is more richly and gamey flavoured than farmed duck the dish needs a wine with high intensity of flavours. The herbal and smoky flavours add an extra layer of flavours to the duck and marry perfectly with the earthiness of mushrooms and autumn truffles.

Finally, a Bitter Chocolate Cream with Salted Carmel Mousse, Chocolate Crumb, Pistachio, Salted Milk Sorbet is matched with Bodegas Tradicion, Cream VOS. The wine it is the perfect partner for bitter dark chocolate, especially the 70% Columbian Huila used in the recipe that shows fruity and floral flavours such as blackcurrants that are also easily recognisable in the wine. Yet the freshness and richness of the Oloroso base provides a contrasting balance to the richness of the chocolate and cream in the dessert, while the saltiness in the caramel mousse and in the milk sorbet increases the perception of the toasted salted almond character in the sherry.

To see the other seven menus competiting to win the title of UK Copa Jerez winner for 2016 click here.


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