Chef Marco Helsloot and sommelier Jeffrey van der Beek from Restaurant Merlet★ (Schoorl) will represent the Netherlands at the 2027 international final in Jerez de la Frontera. The judges praised an entry of extraordinary calibre.
Eindhoven, 2 June 2026.
Restaurant Zarzo in Eindhoven played host to the national final of Copa Jerez 2026, the world’s most prestigious competition celebrating the pairing of sherry and fine food. Three Michelin-starred teams from across the Netherlands vied for the national title and a ticket to the international final in Jerez. Following an afternoon of closely fought, outstanding presentations, a clear winner emerged: Restaurant Merlet from Schoorl, represented by chef Marco Helsloot and sommelier Jeffrey van der Beek.
The standard across the field was exceptionally high this year. Panel chair Heleen Boom (Sommelier of the Year 2022) hailed it as the most polished edition in recent memory. Finalist teams from Zoldering (Amsterdam) and Restaurant Joann (Enschede) also delivered strong showings, yet team Merlet swayed the judges on every front with a menu marked by clear direction, cohesion, and culinary daring.
“Merlet consistently champions mature, full-bodied wines, crafting dishes with the substance to support them. It bears the hallmark of a team that knows precisely what it wants and possesses the technical prowess to achieve it. The eel-and-oloroso pairing is among the most compelling matches seen at Copa Jerez Netherlands in years.”
Heleen Boom, Chair of the Jury
The Winning Menu
Starter: Sautéed gurnard escabeche
Crisp pan-fried red gurnard on a rich miso cream, enveloped in an escabeche of tomato, strawberry, and lemon verbena vinegar, finished with lobster oil.
The pairing with a 40-year-old Amontillado VORS from Bodegas Poniente underscored the maritime depth of the fish, bridging seamlessly with the savoury umami of the miso. A sophisticated curtain-raiser.
Photo caption: Starter: sautéed gurnard escabeche, paired with Amontillado VORS 40-year-old, Bodegas Poniente.
Main course: Veal sweetbreads with smoked IJsselmeer eel
Brined, sous-vide cooked veal sweetbreads larded with smoked IJsselmeer eel, served with an artichoke purée, artichokes à la barigoule, and a frothy sweetbread and oloroso.
The selection of a 30-year-old Oloroso VORS from Bodegas Tradición proved one of the afternoon’s most talked-about pairings: the roasted, caramelised notes of the meat and the oxidative richness of the wine brought out the best in one another.
Photo caption: Main course: veal sweetbreads with smoked IJsselmeer eel, paired with Oloroso VORS 30-year-old, Bodegas Tradición.
Dessert: Cèpes, cocoa, and coffee
An ice cream made from dried porcini and coffee beans, accompanied by a caramel and dark chocolate mousse, spiced spekkek layer cake, salted caramel, crisp chocolate caramel, and a dressing of yuzu, hazelnut, and coffee.
The Canasta Cream VOS 30-year-old from Williams & Humbert offered the ideal foil: its oxidative depth and measured sweetness kept the dish gastronome-focused and razor-sharp.
Photo caption: Dessert: cèpes, cocoa, and coffee, paired with Canasta Cream VOS 30-year-old, Williams & Humbert.
About Team Merlet
Marco Helsloot and Jeffrey van der Beek have collaborated for two years at Restaurant Merlet★ in Schoorl. Both describe themselves as competitive by nature, and from the opening round they shared a single philosophy: highlighting locally sourced ingredients alongside wines of profound age and distinct character. The bold, expressive nature of sherry dovetailed effortlessly with this approach.Restaurant Merlet will fly the flag for the Netherlands at the international final of Copa Jerez in Jerez de la Frontera in 2027, going head-to-head with finalists from seven other nations.About Copa JerezCopa Jerez is an international gastronomy and wine tournament in which chef-and-sommelier teams from eight countries compete to create the definitive food pairings with Sherry and Manzanilla wines. Organised biennially by the Consejo Regulador of Sherry and FEDEJEREZ, the event holds a storied place in Dutch culinary history: in 2017, Utrecht’s Podium onder de Dom claimed the international trophy in Jerez, marking one of several Dutch triumphs over the years.Notes to EditorsFurther information: www.copajerez.nl | info@copajerez.nlFurther information on the international Copa Jerez: https://www.sherry.wine/copa-jerezThe judging panel comprised: Heleen Boom (Sommelier of the Year 2022, panel chair), sommelier and former Copa Jerez winner Adrián Zarzo Habraken, wine journalist Magda van der Rijst, and maître d' Peter Bruins.High-resolution imagery available upon request, including atmospheric shots from the event.Copa Jerez Netherlands: Roll of Honour (Selected Editions)
- 2000 – Restaurant De Engel (Rotterdam)
- 2001 – De Stenen Tafel Restaurant (Borculo)
- 2002 – Restaurant Châteaux Sint-Gerlach (Valkenburg aan de Geul)
- 2003 – La Rive Restaurant (Amsterdam)
- 2004 – Seinpost Restaurant (Scheveningen)
- 2006 – Chris Naylor, Moshik Roth, Pascal Jalhaij (joint winners)
- 2007 – Lindenhof Restaurant (Giethoorn) — Winner, Copa Jerez International Final 2008
- 2009 – La Rive Restaurant (Amsterdam)
- 2010 – Restaurant 't Brouwerskolkje (Overveen)
- 2012 – Restaurant Inter Scaldes (Kruiningen)
- 2014 – Restaurant Zarzo (Eindhoven)
- 2016 – Podium onder de Dom (Utrecht) — Winner, Copa Jerez International Final 2017
- 2018 – Cheval Blanc (Heemstede)
- 2020 – De Librije (Zwolle)
- 2022 – Vigor (Vught)
- 2024 – Basiliek (Harderwijk)
- 2026 – Merlet (Schoorl)
