THE BUBBLY SHOW 2025

Searcys third Bubbly Show: a dazzling journey through the finest bubbles from England and France

The much-anticipated Searcys third Bubbly Show has closed its doors, and what an unforgettable experience it was! Over 600 guests had a chance to sip, savour, and indulge in some of the finest Champagnes, English Sparkling and non-alcoholic wines. This sparkling showcase exemplified why bubbles are the drink of celebration, elegance, and indulgence.

At Searcys, our name is synonymous with Champagne. Our rich legacy, dating back to 1847 when John Searcy—confectioner to the Duke of Northumberland—first brought his passion for hospitality to London, has allowed us to raise glasses in celebration for generations. In 1893, our very own Cuvée began flowing, and in 2022, we proudly launched our first English Sparkling Wine to mark our 175th anniversary. Today, Searcys continues to be found in some of London’s most iconic venues, where we bring people together over exquisite drinks and unforgettable experiences.

The Bubbly Show was an immersive experience where guests had the chance to explore a carefully curated selection of wine growers, sip on world-class bubbly wines, and indulge in a menu paired to the wines and specially designed for the occasion. The event was held in a venue as grand as the show itself: 10-11 Carlton House Terrace, one of London’s finest Georgian treasures. Designed by John Nash in the early 19th century, this architectural masterpiece has played host to royal processions and historic moments, providing the perfect backdrop for our glamorous event.

Bubbly Show 2025 in numbers

Over two days in March, our guests enjoyed sold-out dining experiences that included two sparkling lunches, one Grand Marques dinner, one afternoon tea, and two Sabrage sessions. The show was curated by Searcys Head of Drinks and Champagne, Martin Dibben.

Additionally, seven masterclasses were held, including the popular “Battle of Bubbles,” a blind tasting of English Sparkling Wines versus Champagne. For the second year in a row, Gusbourne took home the prize for the best in the Battle of Bubbles on the Friday and Champagne Alfred Gartien won the title on Saturday.

One of the talks was co-hosted by British philosopher Professor Barry Smith, who is currently exploring the multisensory nature of perceptual experience, focussing on taste, smell, and flavour, he offered unique insight into the science behind Champagne, exploring its effects on our senses.

Guests also had the rare opportunity to sample 102 cuvées from 30 exhibitors – some of the finest producers across England and Champagne – with 15 Champagne Houses and 15 English growers taking to the floor at 10-11 Carlton House Terrace.

Hospitality at the Show

Bolney Estate lunch

The hospitality at the Bubbly Show was nothing short of spectacular, with a specially curated lunch menu from Bolney Wine Estate, featuring exquisite dishes paired with their premium English Sparkling Wines by the estate’s wine maker, Cara Lee Dely. Bolney’s Executive Chef Jack Marsh designed a truly memorable meal, with a welcome speech from the British trade body Wine GB CEO, Nicola Bates, urging attendees to support the UK wine industry.

The Bolney Lunch Menu offered a sublime start with canapés, perfectly paired with Bolney Classic Cuvée, Sussex, English Sparkling NV. The charred tenderstem, drizzled with umami reduction and whisky vinegar sauce, was complemented by the smooth Sussex brie mousse atop toasted buckwheat, providing a delightful contrast in textures. The starter featured a refreshing Bolney Blanc de Blancs, Sussex, English Sparkling 2021, accompanying a delicate lemon sole served with lobster mousseline, aged alliums, black trumpet mushrooms, and a buttery lemon and olive oil emulsion. The main course showcased Bolney Cuvée Rosé, Sussex, English Sparkling 2016 served from a Magnum, paired with a sumptuous  duck breast alongside a confit leg bon bon, sesame puree, sautéed pak choy, and a vibrant blood orange demi-glace. To finish, the Bolney Cuvée Noir, Sussex, English Sparkling 2011 from a Magnum paired perfectly with a rich dark chocolate fondant, almond brick pastry, and a touch of Bolney rosso vermouth cherries, creating a harmonious sweet ending.

Prestige Icons Dinner
The exclusive Prestige Icons Dinner was a feast for the senses, starting with Dom Pérignon Vintage 2015. This prestigious Champagne was complemented by elegant cheese gougères, confit tomato and Parmesan shortbread, and a wild mushroom parfait with brioche and fresh truffle.  Each course was introduced by Jacqueline Kobald, Prestige Champagne Ambassador, and one of the top experts in the world.

For the starter, guests enjoyed Dom Ruinart Blanc de Blancs 2010, which paired exquisitely with barbecued Orkney scallop served in a Champagne and sweetcorn velouté, topped with crispy leeks. A leek and nori mosaic with plant-based cream cheese, crispy capers, and herb oil offered a delightful vegetarian alternative.

The main course saw Krug Grande Cuvée 172ème Édition accompanying a luxurious turbot fillet, served with lobster bisque, buttered samphire, and caviar. A baked celeriac with miso glaze and caramelized celeriac puree was a perfect plant-based accompaniment. To close the evening, guests were treated to Veuve Clicquot La Grande Dame Rosé 2015, with a refined rhubarb and custard dessert featuring hibiscus poached rhubarb, tonka bean custard, and oat crumb, offering a sweet and tart conclusion to this iconic dinner.

The menu was designed and delivered by Searcys Events and its executive chef Jedd Tucker. Searcys Events is a bespoke catering service bringing you Searcys signature hospitality in a multitude of venues and unusual locations.

Afternoon Tea

The Afternoon Tea at the Bubbly Show was an exquisite showcase of delicate flavours, perfectly complemented by Searcys’ own label English Sparkling Wine. The finger sandwiches included hummus and grilled vegetables, free-range egg mayonnaise and cress, and Searcys signature smoked salmon with cream cheese. The homemade plain and golden raisin scones were served with rich Devonshire clotted cream and raspberry jam, providing a quintessentially British touch. For dessert, the selection of cakes was nothing short of delightful, featuring Searcys lemon meringue tart, raspberry profiterole, Island chocolate delice, and carrot and walnut cake. The afternoon tea was served on Searcys signature tea sets, featuring our honeycomb pattern.

We wouldn’t have been able to create such a memorable event without an extraordinary lineup of exhibitors, to whom we are incredibly grateful.

CHAMPAGNE: Alfred Gratien, Brimoncourt, Castelnau, Chapuy, Charles Heidsieck, Deutz, Drappier, EPC, Jacquart, Laurent-Perrier, Perrier-Jouët, Pommery, Ruinart, Taittinger, Veuve Clicquot.

ZERO ALCOHOL: BOLLE, Wild Idol.

CREMANT: Verre Anglais

ENGLISH SPARKLING WINES: Balfour, Bolney, Chillworth Manor, Digby Wines, Everflyht, Greyfriars, Gusbourne, Hattingley, Highweald, Knightor, Leonardslee, Nyetimber, Rathfinny, Silverhand Estate, Weyborne.

See you next year!