From the Michelin-starred La Trompette in London to the Gleneagles Townhouse in Edinburgh to Erst in Manchester, Great British Chefs has been teaming up with hospitality tech platform Toast to bring together some of the top chefs and sommeliers from across the UK. 

The goal was simple: we wanted to find out what weird and wonderful pairings our chefs and sommeliers love. Over three fabulous events, Britain's top culinary talent came out in force, all to share what their perfect pairings are, and discover how Toast can be the perfect pairing for restaurants.

For chef James Knappett of Kitchen Table, his perfect pairing was a pub classic, 'a bag of crisps and a pickled egg, with a pint of lager' whereas his partner and co-founder Sandia Chang opted for a slightly more elegant choice of 'hot dogs and Champagne'. They did open Bubbledogs, after all.  

Chef founder Adejoké Bakare selected as her perfect pairing, 'peanuts and popcorn with a cosmopolitan' while Matt Paice went for something distinctly Italian, 'ossobucco with risotto Milanese and a Barbaresco.'

Legendary restaurateur David Moore was with his newly appointed head chef Alberto Cavaliere, Moore chose Alberto's own 'scallop ceviche with salsa verde and a Galician fefiñanes albariño' while chef Cavaliere went for 'a pork katsu sando with a cold beer.' 

The husband-and-wife duo behind the newly Michelin-starred AngloThai had two unique pairings: Desiree chose a 'makrut lime curry paired with and a dark rosé' with John mirroring the drink, with a rather different food choice 'a Dominoes 'Pepperoni Passion' with an English sparkling rosé.'  

Head chef of HIDE in Mayfair Josh Angus went for a British classic: "a bacon sandwich and a pot of Yorkshire tea" while head sommelier Alex Rusu gave a couple of ideas, "a juicy burger with a cold pint or an aged Comte cheese and some Vin Jaune". 

St Barts co founder and head chef Johnnie Crowe went for a classic morning combination, 'a full English breakfast with a Bloody Mary' while the general manager of the Michelin-starred restaurant kept things simple with 'a pizza and a pilsner.'  

Sam Yorke, the chef patron and founder of Heron opted for a classic, 'a nice pint of Guinness and a portion of chips' while Erin Donnelly, Heron's head of wine, chose a bit of a wild card, 'a hazel brown 10-year-old whisky and a choc ice. Don’t knock it till you’ve tried it!'

Chef Tom Tsappis of the remote Killiecrankie House talked to us about his love of blue cheese, 'it always involves blue cheese, possibly with a Guinness or a whisky, or if it’s late at night, just on a chocolate hobnob with a water from the tap'. His wife and co-founder Matilda went for 'pork belly and d’Yquem' while noting 'any good sauternes will do.' 

Ali Taylor, from the Palmerston when for something uniquely Scottish in his perfect pairing, going for 'a glass of whisky and a pie: specifically, a pie from Diggers at the Athletic Arms in Edinburgh' while his chef colleague Sarah George opted for the simple, if unusual, 'Pot Noodle and a pinot noir'. Sláinte vie!

Restaurant Manager of the Michelin starred Restaurant Martin Wishart Alessio De Faveri chose something from his Italian heritage: 'a Gattinara wine, that’s where I’m from in Italy, paired with a beautiful risotto.' 

Luca Peressini, chef at Michelin-starred Lyla went for a classic: 'Champagne and oysters' while the sommelier Stuart Skea noted nothing rather special, 'just can’t look past a mature Côte-Rôtie with a roast leg of lamb, with lots of rosemary, garlic and olives. You cannae whack it!'

Head chef and founder Aiden Byrne opted for some Japanese-inspired elegance, a yuzu sake with an oyster, while sommelier Garry Clark chose a Krug Champagne paired with fish and chips: the ultimate high-low combination.  

Jordan Tunesi of Stow opted for an absolute pub classic, 'a pint of Guinness and a packet of Scampi Fries' while his colleague went for something a little different. Chef Cameron Wood went for the rather lactic combination of milk and cheese...each to their own.  

Both Jack and Nicola opted for chilled drinks and a perfectly paired snack. For Jack, it was an ice cold Neck Oil with a spicy chicken kebab and Nicola chose a chilled red wine alongside a plate of fresh seasonal tomatoes. Simply delicious. 

Chef and founder of The Packhorse and the newly opened Almanac in Glossop had a very specific pairing in mind. It has to be an ALDI Riesling (specifically the one which costs £4.85) and, in his own words, 'a dirty doner kebab'.  

Toast is the all-in-one POS platform that's built for restaurants, celebrating the heart and soul of restaurants by connecting employees, operations and guests through its tech and its platform. Great British Chefs is proud to partner with Toast to support the 'Perfect Pairing', celebrating the chefs and sommeliers in London who are crafting unique experiences which are more than the sums of its parts. 

More than 1/2 of the Michelin-starred restaurants in the US, and more the 140,000 restaurants globally, trust Toast. To speak to a member of the Toast team, get in touch here.