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IACC names UK chefs as Copper Skillet Champions

Seventeen chefs from IACC member properties across the UK gathered at De Vere Oxford Thames, Oxford to compete for IACC’s UK Copper Skillet. Winners move towards qualifying for European Chapter Copper Skillet final, which takes place in Lisbon, 6 October 2018 at the IACC Europe Knowledge Festival

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

UK Country winners were:

Senior champion, Claudio Costea from De Vere Oxford Thames, served poached monkish tail and sautéed king prawns; polenta and asparagus roll, samphire, asparagus and a shrimp sauce

Junior champion, Alex Walton from Wyboston Lakes, served pan fried fillet of beef with king prawns; sautéed mushrooms, asparagus and carrots, chateau potatoes and a parsley butter sauce

For the fifth year in the 15-year history of the Copper Skillet competition, IACC introduced a Junior Chef category where IACC conference venue chefs under the age of 26 competed in the cook-off. Junior and senior category winners now go on to compete in the IACC Europe final to be held in Lisbon in October. 

The winners of the European cook-off (one senior chef and one junior chef) will go on to compete with other chefs from IACC chapters around the world at the International Copper Skillet Competition at the IACC Americas Connect Annual Meeting in early 2019 where the 15th Global Copper Skillet Champion will be named.

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 lead the industry in culinary excellence and this group of chefs and this competition is a key part of showcasing their abilities.”