Beer writer Melissa Cole will return to host the event at Fuller’s pub the Red Lion, Barnes, on 25 January, which will see competing chefs attempt to create the greatest sausage roll possible under the scrutiny of a panel of top industry judges.
Cole said: “Chefs should get involved because puff pastry is one of the hardest things in the world to get right.
'Nobody likes a soggy bottom'
“It might seem like a silly thing that sausage rolls are being held up to competition, but everyone keeps on saying – and it’s become a trope but it’s true – nobody likes a soggy bottom.”
The judging panel this time around will consist of Mark Poynton, chef-patron of Restaurant Alimentum, Cambridge, Dan Doherty, chef-director of London’s Duck & Waffle and Neil Rankin, chef-patron of London's Temper and Bad Egg.
Phillip Harrison, head chef at the Anglesea Arms, Hammersmith, west London, won the competition last year with his pheasant and black pudding sausage roll with turnip dip.
Second place went to London chef Ollie Couillard, from London restaurant Bord’eaux, for his “Lemmy” sausage roll featuring sage, garlic and onions cooked in Jack Daniels.
Jade Clarke of the Hind’s Head, in Aldermaston, Berkshire, took third place for her venison and wild mushroom roll.
Funds raised at the event will be donated to charity Shooting Star Chase, which cares for babies and children with life-limiting conditions and their families.
Chefs who want to get involved can do so by visiting http://www.red-lion-barnes.co.uk/rolloff