What an amazing honor to participate in the Copa Jerez. We are so grateful for the?opportunity to share our vision of hospitality with you and we are humbled by the response our team received from such a distinguished panel of jurists.
Ian Adams presets the first course
Spot Prawn Escabeche paired with Manzanilla Pasada ?Pastrana, Hidalgo- La Gitana, Sanlucar de Barrameda
Ian Adams and Michelle Matthews present the second course
Sweetbreads and Porcini Ravioli paired with Amontillado, Gutierrez-Colosia, El Puerto de Santa Maria
Third Course – Burnt Orange and Marcona Almond Semifreddo paired with Palo Cortado ?Apostoles? VORS, Gonzalez-Byass, Jerez de la Frontera
Food and Sherry Pairings