Sommelier Léonard Lievin and Chef Aaron Blais from The Ritz Restaurant, are the winners of Copa Jerez UK 2026. The pair wowed judges with their uncompromising and innovative three-course menu and Sherry wine pairings.
A starter of “Flavours of Pintxos” - Orkney Scallop was presented with Manzanilla Gabriela, Bodegas Barrero. This was followed by “The Ritz Cádiz” - Pigeon “À la Presse” with Petit Pois “A la España” paired with Oloroso Don Nuño, Lustau. For dessert, Lievin & Blais served “Peachy Cheesecake” - Peach, Almond, Lemon Verbena Baron Bigod Cheesecake alongside Moscatel Dorado, César Florido.
Head judge Douglas Blyde commented: ‘The Ritz’s menu was truly inspiring. They showcased Sherry as a whole and were the only ones to include a Manzanilla and a Moscatel. Their temperature control was impeccable and handled the Anglo-Hispanic connection through the three dishes. They genuinely brought spectacle and craft directly to the table, including, but not limited to the historic duck press. They also carried citrus and acidity through their dishes. The most exciting aspect of the teams’ partnership was the reverse engineering evident in the Peachy cheesecake where they started with the Moscatel, studied it and then created a dreamy food version of it. All three teams really thrived to show Sherry in the best possible context, and we are excited to have The Ritz represent the UK at the International Final in Jerez next year.”
The competition was fierce and standards were very high for the 2026 competition. Chef Karl O'Dell and Sommelier Jiachen Lu from Cord by Le Cordon Bleu presented a daring menu and an outstanding wine selection. Chef Higinio Machado and Sommelier Ben Cardwell from Labombe by Trivet also impressed with a three-course celebration of exquisite dishes and a stunning range of Sherries.
Judge Pierre Minotti, Executive Chef at Orrery by Pierre Minotti who hosted the finals commented on the winning pair: “I was really impressed by the quality of the dishes and their execution, particularly that each dish had a story to tell and brought in the Spanish link. The showcase of presenting the dishes in front of us was exceptional.”
Head judge Douglas Blyde, judge Zoé Donadio, Gonzalo Garcia Chief Counsellor of the Commercial office at the Spanish Embassy presenting the winning team certificates, the winners Chef Aaron Blais and Sommelier Léonard Lievin from The Ritz, Executive Chef Pierre Minotti and Head Sommelier Julio Sierra from Orrery Restaurant.
The UK winning team is through to face teams from seven other countries at the Grand International Final in Jerez in the Summer of 2027. They will be fully immersed in the world of Sherry and gastronomy at the Copa Jerez Forum and compete live to bring the trophy home.
Copa Jerez UK 2026 winning dishes & sherry wine pairings from The Ritz.
ENDS
For more information on Copa Jerez 2026, or to request images, please contact:
Céline Bouteiller or Jo Thompson, Otaria Communications
Email: celine@otaria.co.uk Tel: 07946 528 918. jo@otaria.co.uk Tel: 07909 522797.
Join the conversation on Instagram: @SherryWinesJerez #copajerez #sherrylover
Full details of Copa Jerez can be found on www.sherry.wine/copa-jerez
NOTES TO EDITORS: FINALISTS MENUS
Chef Aaron Blais and Sommelier Léonard Lievin from The Ritz
“Flavours of Pintxos” - Orkney Scallop
Manzanilla Gabriela, Bodegas Barrero
“The Ritz Cádiz” - Pigeon “À la Presse” with Petit Pois “A la España”
Oloroso Don Nuño, Lustau
“Peachy Cheesecake” - Peach, Almond, Lemon Verbena Baron Bigod Cheesecake
Moscatel Dorado, César Florido
Chef Karl O'Dell and Sommelier Jiachen Lu from Cord by Le Cordon Bleu
“Scottish Langoustine” - Claw raviolo, Chorizo, Lemon, Amontillado Bouillabaisse
La Honda Amontillado En Rama, Osborne
“Dry-aged Anjou Pigeon” - Black Pudding, Liver Parfait, Blackberry, Spiced Oloroso Sauce
Cuco Oloroso VORS, Bodegas Barbadillo
“Cherry” - Foie Gras Ice Cream, Cherry & PX Jam, Pain d’Epices, Piment d'Espelette
Cream VOS 20 years, Bodegas Tradición
Chef Higinio Machado and Sommelier Ben Cardwell from Labombe by Trivet
Pici with clams
Cream VOS 20 Years, Bodegas Tradición
Sea bream with courgette & brown butter hollandaise
S. Roberto Amontillado Bota Única 2/2, Bodegas Barbadillo
Almond sablé with goat's dairy & smoked hojicha
30 Year VORS Palo Cortado, Lustau
