IACC crowns UK Copper Skillet winners

Senior chef champion - Benjamin Parris – De Vere Horsley Estate
On Tuesday (4th June 2019), chefs from 15 UK IACC member properties gathered at The Woodlands Event Centre, Wyboston Lakes Resort to compete for the coveted UK Copper Skillet. The winners edged one step closer to the European Chapter Copper Skillet final taking place in Brussels, Belgium, on 05 October 2019 at the IACC Europe Knowledge Festival. Winners of this next heat will then go onto represent Europe in the global final in Dallas in April 2020.  

This year’s UK country winners were: Junior chef champion - Alex Walton – The Woodlands Event Centre, Wyboston Lakes Resort with his dish of pan fried lamb fillet, bacon wrapped asparagus spears, sauté potatoes, baby carrots and lamb jus. Walton was also crowned the UK junior chef champion in 2018.  

Senior chef champion - Benjamin Parris – De Vere Horsley Estate with his dish of pan fried salmon fillet, spring vegetables, pickled shallots and sauce vierge.  

The chefs were presented with basic pantry items along with a "mystery basket" of both meat and non-meat based proteins and other fresh, dairy and grocery items. They were given 30 minutes to prepare, create, and present their creations to the judges.   

Simon McMahon, IACC European Board Director and General Manager at Wyboston Lakes said: “It must have been incredibly difficult to pick just two winners considering the quality of the food produced and the skills displayed from the chefs. The passion, drive and commitment shown by the chefs was a joy to witness and of course I am incredibly proud of Alex’s win. I am looking forward to seeing both Alex and Benjamin compete at the Europe final in October, pitting their wits against the other winners.”  

IACC’s CEO, Mark Cooper commented “At a time where conference food is rightly recognised as a critical element of the meeting experience for delegates, showcasing the quality of our member chefs here in the UK is fantastic. IACC meeting venues continue to lead the industry in culinary excellence and this group of chefs and this competition is a key part of showcasing their abilities.”  

The Copper Skillet competition was introduced in 2004 to highlight the artistry and skill of the best chefs from IACC-member conference centres around the world and to honour their contributions to the shared goal of providing an outstanding conference venue experience. 

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