Chefs from the Holborn Dining Room and the Princess Victoria pub, both in London, have been named as the winners of this year’s Scotch Egg Challenge.
The establishments won the top Traditional and Unconventional prize respectively, with chef Calum Franklin from the Holborn Dining Room winning with a traditional pork sausage egg with white pudding, and the Princess Victoria’s Nick Maloney winning with a Thai-style scotch egg.
The runners up in the Traditional category were the Gipsy Queen in Kentish Town, north London, with a pork shoulder and fennel egg; and the Notley Arms, Taunton, Devon, which came in third place with a Somerset pork egg.
Rotunda King’s Cross, north London, came in second place in the Unconventional category, with a beef and coriander duck egg creation. Third place was a beef and mustard variety from Oak Nottingham.
The contest took place at the Canonbury Tavern pub in Islington, north London, and judges included newspaper critics Fay Maschler from the Evening Standard and Bob Granleese from The Guardian, alongside the compere, food and restaurant writer Joe Warwick.
Last year’s winner was a hog’s pudding Scotch egg created by Michael Harrison from job collective the Cornwall Project, which aims to bring together London chefs and Cornish farmers and fisherman.