In March 2026, 10–11 Carlton House Terrace played host to The Bubbly Show by Searcys, a vibrant two-day consumer event celebrating Champagne and English sparkling wine. The sell-out event, in its fourth year, is the largest to date. 

Welcoming over 730 guests and more than 40 producers, including 19 Champagne houses, 19 English sparkling wine producers and two non-alcoholic sparkling brands, the event demonstrated how the venue can be transformed into a dynamic, multi-layered experience.

The exquisite building was fully activated across all levels, creating a seamless journey between tasting, learning and dining. The first floor became the heart of the exhibition, with each room showcasing the best of the bubbly. This layout allowed guests to explore at their own pace, meet winemakers and sample over 120 cuvées in an intimate yet engaging setting.

On the ground floor, the Reading Room and Lee Library were reimagined as an elegant dining space, hosting a series of pre-booked hospitality experiences. Guests enjoyed a Gusbourne English sparkling wine lunch, a Champagne lunch, a Laurent-Perrier dinner and a traditional Searcys Afternoon Tea. Each experience was carefully timed to complement the wider programme, creating a natural rhythm throughout the day. Guests moved between floors, building their knowledge while sampling wines from across the UK and France.

The lower ground floor (Level -1) offered a more focused environment for masterclasses and talks. The Lecture Room and Shape Room hosted a curated programme, including an Introduction to Champagne with Premier Crew’s founder Martin Dibben and Professor Barry Smith, alongside guided tastings such as Battle of the Bubbles and brand-led sessions. One of the most popular talk was delivered by Piper-Heidsieck, marking Marilyn Monroe’s 100th anniversary. This clear zoning ensured a smooth flow while allowing guests to deepen their knowledge.

Floral design by celebrated florist Yan Skates brought a striking visual identity to the event. Oversized floral installations suspended from the ceiling of No. 10 created an immediate sense of theatre on arrival, while a fresh spring collection of flowers flowed through the staircases and exhibition rooms, adding colour, softness and a sense of occasion throughout the venue.

Hospitality, delivered by Searcys and Searcys Events teams was central to the experience, with menus designed to complement the wines. Friday’s Gusbourne Lunch (Reading Room) opened the show with a seasonal menu created by Executive Chef Anthony Coppard. Guests enjoyed orange-cured salmon with beetroot and buckthorn paired with Blanc de Blancs 2020, and a main of lamb with samphire and mint paired with Gusbourne Rosé, finishing with a dessert of apple, vanilla and estate honey alongside Brut Reserve 2022 .

The evening culminated in the Laurent-Perrier Dinner, featuring the winning menu from the Searcys Chef of the Year competition. Highlights included citrus-cured trout with caviar paired with Blanc de Blancs Brut Nature, Gressingham duck with Grand Siècle Iteration Nº26, and a peach and jasmine mille-feuille with Cuvée Rosé — a refined expression of Champagne and gastronomy working in harmony .

On Saturday, the Champagne Lunch showcased elegant pairings such as Cornish hake with Beaufort cheese sabayon and Blanc de Blancs, while the Searcys Afternoon Tea offered a more relaxed yet indulgent experience, with delicate sandwiches, scones and pastries served alongside a selection of English sparkling wines including Nyetimber Classic Cuvée and Leonardslee Brut Rosé.

The success of The Bubbly Show highlights the versatility of 10–11 Carlton House Terrace as a venue for premium, multi-format events. Its ability to host exhibition, dining and content simultaneously across interconnected spaces creates a rich and memorable guest experience, making it an ideal setting for brand-led events, showcases and immersive experiences.