The pub’s head chef Gina Hopkins took first place for her Clarence Court egg with pork, haggis and panko breadcrumb at the contest, which was held at Young’s site the Canonbury Tavern, also in Islington, last night (8 February).
Competition judge Stefan Chomka, editor of Restaurant Magazine, said: “When it comes to Scotch eggs, it’s hard to improve on the classic recipes and the Drapers Arms pulled off a textbook version of a pork and black pudding one.
“Crispy on the outside, firm and beautifully seasoned on the inside with a perfectly cooked runny yolk, I’d have happily eaten a few more of these beauties despite having already stuffed my face.
“With a third win in this competition in six years, the Drapers Arms proves that it really knows its way around a deep-fat fryer.”
Neil Rankin, of London restaurants Bad Egg and Temper, came in second place with a version that included Lincoln russet beef, middle white pork, salt, pepper and MSG.
Third place went to street food vendor MyPie’s ‘full English’ egg, which was made using four types of sausagemeat and cornflakes.
As well as Chomka, the judging panel was made of Guardian food editor Bob Granleese, Pint Shop development chef Rosie Sykes and Ben Chapman, owner of London restaurant Kiln.
Previous winners have included chef Calum Franklin of London’s Holborn Dining Room, Nick Maloney of the Princess Victoria in Shepherd’s Bush (who won 2015’s “unconventional” egg award), and Michael Harrison of the Cornwall Project.
The Drapers Arms came 18th in the recently announced Estrella Damm Top 50 Gastropubs .