Now in its 11th year, the competition pairs up-and-coming chefs and sommeliers to create an ‘imaginative and innovative’ food and Champagne match.
Teams are initially required to submit a food and Champagne pairing.
Five finalists will then be invited to Cord by Le Cordon Bleu in central London to prepare and present their dish.
For the first challange, teams must bring their own ingredients, working to a £40 budget to ensure a level playing field.
On the day, finalists will also complete a second challenge, creating a pairing using a mystery wine and ingredients designed to test creativity and teamwork under pressure.
This year, competitors will be tasked with creating a savoury or sweet dish to pair with Gosset Grand Blanc de blancs.
The competition is open to ‘rising’ chefs and sommeliers with fewer than five years’ professional experience apiece.
The judging panel includes Jordan Sutton, head sommelier at L’Enclume; Philippe Antony, export director at Champagne Gosset; and Restaurant magazine deputy editor Joe Lutrario.
The deadline for entries is 15 July.
Further details can be found here.