Five finalists announced for the 11th edition of the Champagne Gosset Matchmakers competition 2026
Preparing to compete in next month’s live Gosset Matchmakers final are five chef and sommelier teams, chosen by a panel of judges for their dish creativity and Champagne pairing prowess.
The panel, consisting of Jordan Sutton, Head Sommelier, L’Enclume; Joe Lutrario, Deputy Editor, Restaurant Online; and Philippe Antony, Export Director, Champagne Gosset, scrutinised each entry and judged the semi-finalist team based on the originality and creativity of their proposed dish, use of sustainable ingredients and accuracy of Champagne pairing.
Gosset Matchmakers contestants are required to each have less than five years of professional experience in the hospitality industry and be recognised by the judges as rising talents in the sector.
The final of the competition will take place at CORD by Le Cordon Bleu in London, on 21st September, where each of the five pairs will compete to win the coveted title of Gosset Matchmakers Champions. Winners will also be treated to a VIP trip to Champagne Gosset, in Epernay, where they will 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.
In the final, teams will have to prepare their signature dishes for the judges, and more nerve-rackingly, they will also be challenged to create an original dish, utilising a mystery ingredient to pair with a mystery Champagne – all in under two hours.
Once again, the standard of entries has remained high. The five teams pitting themselves against each other to win are (in no particular order):
Chef Jacob Macleod and sommelier Mollie McNamara both from 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, both from 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, both from 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, from Pavilion by Yannick Alleno, and sommelier Jack Stalker, from 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, from The Bell Inn Hotel, Stilton and sommelier Sasha Cerqueira, from 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 apply for a free ticket to attend in person.
