This annual contest pairs emerging chefs and sommeliers, challenging them to create a dish that this year harmonizes with Gosset Grande Réserve Champagne.

Philippe Antony from Champagne Gosset said: “Over the past decade, the Gosset Matchmakers competition has celebrated the unique collaboration between chefs and sommeliers. This year’s finalists embody creativity, technical excellence, and the spirit of pairing gastronomy with Champagne.”

The finalist teams will showcase their skills in a live cook-off on Monday 29th September, at CORD by Le Cordon Bleu Restaurant in London, judged by a panel of leading industry experts.

The winning duo will be revealed on the day and awarded an exclusive private visit to Maison Gosset, where they will enjoy a guided tour and tasting with chef de cave Odilon de Varine. The five finalists are:

• Apricity Restaurant – Anna Taylor-Hunt (sommelier) & Millie Charrington (chef). Dish: Rabbit with fennel, smoked marrow fat pea, blackberry ketchup and Grande Réserve sauce.
• The Lecture Room and Library / Ekstedt at the Yard – Luca Bocca (assistant head sommelier) & Ruhk Gupta (junior sous chef). Dish: Roasted lobster tail, curry beurre blanc, lobster reduction, quenelle of lobster claw, apple, fennel and potato dressed with brown butter, apple vinegar and pink peppercorn.
• Moor Hall Restaurant and Rooms – Giuseppe Di Martino (sommelier) & Nathan Jones (chef de partie). Dish: Langoustine cigar, tempura tail & crustacean hollandaise.
• Muse by Tom Aikens – Chanel Sim Yah Xuan (junior sommelier) & Michael Da Rocha (demi chef de partie). Dish: Sliced raw scallops, seasoned with dried scallop roe salt and topped with caramelised white chocolate.
• The Dysart Petersham – Ché Dyson-Holland (junior sommelier) & Darryl Shotlander (senior chef de partie). Dish: Steamed monkfish rolled in Celtic mustard and nori, served with kaffir lime & ginger champagne dressing, spice oil, black mooli, and buckwheat & almond tuile.