Searcys laid on a three course meal for the diners and Mathias Camilleri, who won this year's Sommelier award having been nominated for the past five years.
For starters, guests were treated to Orkney scallops, pork cheek, caulifower puree, apple and ginger.
Main was Cornish rump of lamp, artichokes, broad beans, rosemary and feta, while Searcy’s choice for desert was warm chocolate fondant with chocolate ice cream.
The courses were accompanied by Riesling, Shiraz and Chenin Blanc respectively.
At the event, Camilleri spoke about the ‘exciting’ future of the UK wine industry and the way in which it might be preserved going forward.
“Everyone in the world is excited about the future of English sparkling wine. Now it is about everyone in the industry, distributors, sommeliers, restaurateurs, coming together and promoting it in the right way to continue to build its reputation.
“Sparkling wine is difficult in terms of preserving the bubbles. I would love to see something that could extend the selection of sparkling wines we are able to serve by the glass so that we aren’t fearing loss of quality.”