British Larder wins Scotch Egg Challenge
Chef proprieters of the Suffolk pub in Bromeswell, Ross Pike and Madalene Bonvini-Hamel, wowed judges with their smoked venison version, while the Drapers Arms of Islington, London came second with a pulled pig’s head and duck egg variety.
The Canbury Arms in Kingston, Surrey placed third with a quail’s egg, wild boar and thyme recipe.
Founded by The Ship in Wandsworth in 2011, the Scotch Egg Challenge is an annual competition to find the UK’s best Scotch egg.
After receiving entries from restaurants, pubs and chefs all across the country, the shortlisted finalists are put to the test in the kitchens of The Ship for a fiercely contested cook-off.
The final judgement lies in the hands of a panel of food experts who cast their votes following a blind tasting.
Bidding is now underway at the challenge website to get your hands on a batch of the winning scotch eggs as well as those from Fino, Duck & Waffle and Whyte & Brown with proceeds going to charity.
A dozen eggs have been donated by more than 30 restaurants including the challenge finalists. The auction runs until noon on Friday 20 September.
