Getting ready to compete in next month’s live final are five chef and sommelier teams selected for their dish creativity and champagne pairing prowess. The contestants each have less than five years professional experience and are recognised by the judges as rising talent in UK hospitality.
Taking place at CORD by Le Cordon Bleu in London, the finalists will compete to win the coveted title of Gosset Matchmakers Champions, winning a VIP trip to Champagne Gosset to enjoy a two-day gastronomic experience, visiting the historic cellars and tasting a wide range of the world’s finest, aged and rare champagne produced by Maison Gosset.
But first they’ll each have to prepare their signature dishes for the judges, and more nerve-rackingly, they’ll also be challenged to create, on the spot, an original dish utilising a mystery ingredient to pair with a mystery Champagne – all in under two hours.
Once again, the standard is high this year and the five teams pitting themselves against each other to win, are:
Chef Jacob Macleod and sommelier Mollie McNamara
Killiecrankie House, Pitlochry
Jacob and Mollie will present their signature dish ‘Sea Bream and Courgette Rose’, stating: “Across both the Champagne and the dish, you can find a wealth of freshness, zippy acidity and vibrancy.”
Chef Jack Brett and sommelier Fiorella Atencio
Petrus by Gordon Ramsay, London
Jack and Fiorella will prepare their dish ‘Tartare of Chalk Stream Trout’, explaining: “This dish is born from who we are. It carries our roots, not as a concept imposed upon it, but as something inseparable from the way we cook and the way we think about food.”
Chef Ben Smith and sommelier Emilio Luiso
The Ritz – London
Ben and Emilio have created their dish ‘Orkney scallop tartare, Datterini tomato, cucumber and espelette pepper’, reasoning that: “The champagne boosts the flavour of the seafood, heightening the minerality on the palate, while the freshness of the wine allows the meaty texture of the scallop to shine through.”
Chef Tadhg McCabe, Pavilion by Yannick Alleno, and sommelier Jack Stalker, Restaurant St Barts, London
Tadhg and Jack were chosen for their dish ‘Duck, Green Szeuchan Peppercorn and Peach’, introducing that: “The dish is a bold play of power and precision, pitting dry-aged duck breast and a decadent, iron-heavy offal boudin right against Gosset’s standout acidity.”
Chef Joel Barton, The Bell Inn Hotel, Stilton and sommelier Sasha Cerqueira, CORD Restaurant, London
Joel and Sasha present a triple seafood dish ‘Where Orchard Meets Ocean’, describing it: “The delicate sweetness of British shellfish meets the vibrant freshness of orchard fruits, creating a menu that reflects the elegance, precision and complexity of Gosset Blanc de Blancs.”
The final takes place on Monday 21 September with the results announced on the day. You can follow all the action on Instagram @gossetmatchmakers or register to attend in person and enjoy a glass of champagne with all the teams.
For more information contact us.