De Vere, a collection of historic mansion house estates and distinctive contemporary hotels, is celebrating a double victory after two of its chefs were named winners at the UK heat of the renowned IACC Copper Skillet competition.
Chef Ben Parris, Executive Head Chef at De Vere Horsley Estate, claimed first place in the senior category, while Jon Luca Keane, Junior Sous Chef at De Vere Beaumont Estate, won the junior category. Both chefs will now represent the UK in the European finals in Sweden this October, with hopes of reaching the global final in New York, USA, in April 2026.
The IACC Copper Skillet is one of the most respected culinary competitions in the hospitality and conference sector, showcasing the creativity, skill, and versatility of chefs working in leading conference venues worldwide. This year’s UK heat took place at The Willows Training Centre, with 16 chefs competing under pressure to impress a panel of esteemed judges.
The challenge required each chef to design and cook a main course dish in just 30 minutes, using a pantry of staples and a selection of mystery ingredients, with the rule that at least two of the five surprise proteins had to be incorporated. Dishes were assessed on originality, technique, presentation, flavour balance, hygiene standards, and minimal food waste.
Judges included Ed Marsh, Head Chef at the five-star Manor House Country Hotel; Stuart McLeod, Vice President of the British Culinary Federation; and Graham Crump, Vice President of the British Culinary Federation and lead judge at Salon Culinaire HRC Excel London.
Speaking after his win, Executive Chef, Ben Parris at De Vere Horsley Estate, commented: “This competition really highlights the skill needed to work in a fast-paced conference environment. I’m honoured to have won and look forward to competing at the next stage in Sweden.”
Junior Sous Chef, Chef Jon Luca Keane at De Vere Beaumont Estate, added: “It was a tough but incredible experience. The time pressure and the unknown ingredients made it a real test of creativity and adaptability. I’m thrilled to be representing the UK and De Vere at the European finals.”
The European finals in Sweden will bring together the top chefs from across the region, with winners progressing to the global showdown in New York, where they will compete against champions from the Americas and Asia-Pacific.
