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Noble Rot win Gosset Matchmakers Competition 2020


Team Noble Rot in the Kitchen

Le Cordon Bleu extend their warmest congratulations to sommelier Joshua Castle and chef Myles Donaldson of Noble Rot, London, who have been announced as the winners this year’s Gosset Matchmakers competition 2020, hosted at Le Cordon Bleu London’s CORD restaurant in early October, in partnership with Gosset Champage, Louis Latour Agencies and Imbibe.

This was the fourth year of the competition, and it has fast become a top event in the calendar for young sommeliers and chefs. It is open to anyone who has been in hospitality for less than five years, and teams consisting of a sommelier and a chef must work together to create an inspiring match for Gosset Champagne.

This year, finalists had to present the dish they had created to be matched with Gosset Grand Rosé, as well as creating a dish from a box of mystery ingredients to be paired with Gosset Champagne Brut 12 Ans de Cave a Minima. The pair from Noble Rot secured their victory with their dish of Calves brains, seared in brown butter with lardo di Colonnata, fresh cobnuts and Champagne vinegar, which the judges picked as the stand out dish of the day.

Noble Rot's winning dish

The judging panel included Will Oatley, managing director of Louis Latour Agencies, Melody Wong, head sommelier for D&D London, Xavier Rousset MS, restaurateur, Chantelle Nicholson, chef-patron of Tredwells, London, Robyn Black, editor for Imbibe UK and Matthieu Longuère MS, wine development manager for Le Cordon Bleu London.

Read more about the details of the competition including the other finalists and their pairings on the Imbibe website, and if you’re interested in studying wine, browse Le Cordon Bleu London’s wine courses.

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