To enter, teams must pair a Roussillon Vin Doux Naturel from their restaurant's wine list with a dessert of their own creation, the theme this year being dried fruit and, or honey.
Eric Aracil, export manager at Wines of Roussillon, said: "We are thrilled to once again launch our quest to find the UK’s finest pastry chef and sommelier team. Both roles require a high level of talent and dedication, and an understanding of the crucial dynamic which lies between front of house and the kitchen.
"It is a pleasure to recognise and reward those who are ambitious and imaginative within their industry, and given the wealth of world-class talent currently coming out of UK restaurants, we can expect to see some really interesting recipes and flavour combinations."
Contact Georgie Hope or Shelley Maddock for an entry form by calling 020 7845 6600 or email firstname.lastname@example.org Entries must be submitted by 31 August and the winning entry will be announced on 8 October.