The Gosset Matchmaker champions for 2026: Chef Tadhg McCabe from Pavyllon and Sommelier Jack Stalker of Restaurant St Barts.
Announced at the final in London on Monday 21 September, after a tense morning of cookery competition at CORD by Le Cordon Bleu in London, the winning team triumph with their two dishes and a winning combination of skill, knowledge, presentation and teamwork embodying the roots of the Gosset Matchmakers competition.
Chosen for what judges described as a daring duck dish that had layered flavours, technical ambition and created a balanced pairing with Champagne Gosset’s Blanc de Blancs. They won with this dish alongside an invention dish created on the day that featured mystery ingredient Loch Duart salmon paired with the Zero Dosage by Champagne Gosset.
The judges noted the winners were a natural team with confident service and technical prowess. Alongside their food and champagne pairings, the judges praised Tadgh and Jack for also being one of the strongest chef-sommelier pairings of the day.
Their leading performance ultimately scooped the title in a field of strong competition. Notable runners up were Chef Ben Smith and sommelier Emilio Luiso, from The Ritz – London, whose preparation, knowledge and impeccable service was evident throughout the day.
After judging the competition, Cleverson Cordeiro, Chef Proprietor at Frog by Adam Handling, commented: “The competition standard overall was really, really good. I wasn’t expected for it to be that high. The chefs were incredible; they were all so professional. I watched them from the moment they arrived in the kitchen, every single one, and they are all so professional.”
Cleverson Cordeiro, Chef Proprietor, Frog by Adam Handling; Jordan Sutton, Head Sommelier, L’Enclume;
Kathryn Cumming, Brand Manager, Champagne Gosset; Joe Lutario, Deputy Editor, Restaurant Online
Also judging this year, Jordan Sutton, Head Sommelier at L’Enclume was keen to add: “Overall, the competition was very strong this year. I think there was a clear sense of people shooting for that perfect pairing, and really not doing so in a safe or an unoriginal way.”
He said: “What tipped it over the edge for us in deliberation was that the winning duck dish was so ambitious – using the Champagne Blanc of Blancs to really cut through that sublime fat of the duck, but also using that fruitiness, that ultra fruit, to really let those peaches pop. Their mystery dish as well was a great example of grace under pressure, on-the-fly, coming up with something that really highlights the best qualities of the Zero Dosage. Amazing!”
To have this competition every year and get everyone together is unbelievable. It is something that we need to continue, to help all the young generation coming through and for them to get involved – that’s what hospitality needs right now.”
Their comments were endorsed by Chair Judge and Senior Brand Manager for Champagne Gosset Kathryn Cumming: “It was both a pleasure and a privilege to judge the 2026 Gosset Matchmakers competition. The calibre of entrants was excellent, and the professionalism, technical skill and confidence demonstrated by the chef and sommelier teams were truly inspiring. As the competition marks its 11th year, it is wonderful to see it continuing to grow in popularity and resonate so strongly across the hospitality industry.”
Cumming continued: “Championing emerging talent is deeply embedded in both Hallgarten Wines’ and Maison Gosset’s DNA, and we are delighted to continue to support the next generation of hospitality professionals while debuting the new Gosset Zero Dosage cuvée as this year’s mystery wine.”