Kevin Sutherland and James O'Donnell, sous chef and sommelier from Edinburgh's Balmoral hotel, have won this year's International Copa Jerez award for matching sherry with food.
The team beat off stiff competition from around the world to pick up the prize, which is part of the Sherry Institute of Spain and comprises a live cook off and pairing contest demonstrating the versatility of sherry.
Sutherland and O'Donnell's winning menu was a starter of sautéed Celtic scallops, chestnut purée, apples and smoked bacon paired with Hidalgo La Gitana Manzanilla.
This was followed by Anjou pigeon, braised Brussels sprouts with flaked confit of leg meat, baby beetroot and grape jus with a Palo Cortado from Gonzalez Byass.
For dessert they cooked caramelised banana and hazelnut frangipane with chocolate sorbet and banana cream paired with a Moscatel from Guttierez Colosia.
Judging the competition were Heston Blumenthal of the Fat Duck and Julli Soller of El Bulli.
Blumenthal said: "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."
Sutherland and O'Donnell also won an award for the Ultimate Sweet Wine and Dessert Pairing.
By Kerstin Kühn
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