This year’s Scotch Egg Challenge has been won by twists on the classic recipe using white pudding and Thai ingredients.
Chef Calum Franklin from Holborn Dining Room in London triumphed in the category of best traditional scotch egg, adding white pudding to the classic ingredients.
In the “Unconvential” category, the winner was chef Nick Maloney from the Princess Victoria in Shepherd’s Bush, London, who came up with a Thai adaptation.
Runners-up in the “Traditional” category were The Gipsy Queen in Kentish Town, London, with their pork shoulder and fennel egg, followed by The Notley Arms in Taunton, Somerset, in third place with a Somerset pork egg.
In the Unconventional category, Rotunda at King’s Cross in London came a close second with their beef and coriander duck egg followed by Oaks Restaurant & Bar in Nottingham with a beef and mustard variety.
The judges were the Evening Standard’s food critic Fay Maschler, The Guardian Weekend’s food writer Bob Granleese, The Groucho’s executive chef Henry Harris and food writer Hugh Wright.
Now in its fifth year, the Scotch Egg Challenge is run at The Canonbury Tavern in north London and this year attracted 20 chefs across the two categories.