Searcys, the UK’s renowned British events caterer, has announced the winners of its inaugural Chef of the Year competition, proudly sponsored by Champagne Laurent-Perrier.
The prestigious culinary contest, designed to spotlight exceptional talent within Searcys’ kitchens, culminated in a live cook-off at One Moorgate Place on 22 July 2025.
The competition challenged 19 chef teams across Searcys’ venues to create innovative three-course dinner menus, each thoughtfully paired with Laurent-Perrier champagne cuvées. From initial submissions to semi-finals and the grand finale, the contest showcased the creativity and craftsmanship that defines Searcys’ culinary philosophy.
Gold medal winners Piotr Ciszak from The Royal Institution and Catia da Silva Bartolo from The HAC impressed judges with their exceptional canapés selection, featuring summer truffle and Pitchfork cheddar arancini, Cornish crab and Granny Smith cigar, and duck liver parfait and hazelnut éclair. Their winning starter of cured Chalk Farm Stream trout with Exmoor caviar also earned particular praise.
“Great combinations – they absolutely nailed it,” commented renowned chef Richard Corrigan, who formed part of the distinguished judging panel alongside Paul Jackson, Managing Director of Searcys, and Adam Guy, MD of Laurent-Perrier UK.
Silver medals were awarded to Dave Hands and Thea Randle from One Moorgate Place, whose skate wing with chicken butter and Champagne sauce earned acclaim as a potential signature dish. Their honey cake dessert with fig leaf ice cream, Langres cheese mousse and malt honeycomb demonstrated bold flavour combinations that impressed the judges.
“This should be a chef’s signature dish,” Corrigan said of their main course, adding about their dessert: “Great combinations – they’ve been brave, and it paid off.”
Bronze medals went to Enrico Fonseca and Pavol Vrabel from Searcys at a corporate location for their accomplished menu featuring sophisticated techniques and classic flavour pairings.
The winning gold medal team will enjoy a luxury two-day trip to the Champagne Laurent-Perrier Maison in Tours-sur-Marne, including travel, accommodation and fine dining. The silver medallists receive a premium London restaurant experience, while the bronze winners will each receive a magnum of Laurent-Perrier Champagne. All winning teams have been invited to dine at Corrigan’s Bentley’s Oyster Bar.
The competition featured pairings with Laurent-Perrier’s finest cuvées, including recent additions Héritage (created from 100% reserve wines), Vintage 2015, the iconic Rosé, and the prestige La Grande Siècle, Iteration 26.
Paul Jackson, Managing Director of Searcys, said: “Searcys Chef Competition has been a celebration of the incredible talent within our kitchens. The standard was exceptionally high, and our chefs have created dishes that perfectly embody our commitment to culinary excellence and innovation.”
The winning dishes will be featured at the 4th Annual Searcys Bubbly Show in March 2026, paired with Laurent-Perrier champagnes as a tribute to the talent and teamwork demonstrated throughout the competition.
Founded in 1812, Laurent-Perrier is one of the most respected family-owned Champagne Houses, known for pioneering innovations and holding His Majesty King Charles III’s Royal Warrant. The partnership reflects both companies’ commitment to excellence and craftsmanship.
