Top chef's scramble to win The Scotch Egg Challenge
Kangaroo and quails eggs were just some of the ingredients used as top pub chef's competed to concoct the best Scotch egg.
The Scotch Egg Challenge took place at The Ship, in Jews Row, Wandsworth on Tuesday, with Berkshire-based venue Bladebone Inn being named the ultimate scotch egg experts.
A duck egg with a truffle layer, encased in potato and parma ham breadcrumbs was the recipe that most excited the judges tastebuds.
Heston Blumenthal's Bray based pub, Hinds Head, came second.
His chefs came up with a recipe featuring quail egg, Iberico pork sausagemeat and breadcrumbs seasoned with vinegar infused salt.
A judging panel made up of celebrity chefs Gizzie Erskine and Eric Lanlard helped decide the winner, with Scotch egg inventors Fortnum and Mason backing the competition.
Finalists came from far and wide to take on the challenge, as well as London restaurants Soho based Cinnamon, Cock Tavern in Fulham and The Ship itself.
Entries ranged from traditional sausage coated eggs, to more unusual versions involving venison, black pudding and even kangaroo.
The aim was to elevate the humble pub snack to higher levels, with the delicacy enjoying a renaissance following the trend for vintage grub after the Diamond Jubilee.
A big screen was set up for guests to watch all the action, while Fortnum and Mason gave a demo of how to make their original 1738 Scotch egg.