8 February saw the 6th Annual Scotch Egg Challenge take place at the Canonbury Arms, Islington. But which egg excelled to claim the trophy?
It was a night of high drama, bad jokes and excellent eggs, as chefs from London and other regions in the UK gathered to find out who amongst them made the best Scotch egg. Food writer Joe Warwick was the Master of ceremonies, presiding over a panel of judges that included journalist Bob Granleese from the Guardian, chef Rosie Skyes from Pint Shop, Stefan Chomka, editor of Restaurant magazine, and Ben Chapman, head chef at Kiln Soho.
15 chefs took part, cooking one egg for the judges and then another 16 to be portioned up and offered to the waiting crowd, meaning everyone got to join in the judging. There were some brave entries, including a stunning prawn and tamarind quail egg with naan crumb from The Cinnamon Club, but there could only be one winner…
— The Cinnamon Club (@CinnamonClub) February 9, 2017
And the winner is…
Taking the trophy for a third time in six years was fellow Islington pub, The Draper’s Arms, which won with their haggis and panko crumb egg.
fantastic evening @thecanonbury tonight for #scotcheggchallenge and congrats to @drapersarms for winning with the haggis and panko crumb egg pic.twitter.com/gsj9f5sffr — london scran (@londonscran) february 9, 2017
Here’s the full list of runners and riders
WINNER – Drapers Arms – Haggis with panko breadcrumbs egg by Gina Hopkins d place – Temper – Beef & pork Scotch egg by Neil Rankin 3rd place – My Pie – English Breakfast egg with sausage, black pudding, bacon, mushroom, spinach, beans and cornflake crumb by Chris Brumby Tanner & Co – Bacon and black pudding egg by Lulu Beasley Talli Joe – Quails egg wrapped in crab meat by Sameer Taneja Absurd Bird – Absurd egg wrapped in chicken meat with panko, cheeto and parmesan crumb by Maciej Stachera Holborn Dining Room – Haggis Scotch egg by Calum Franklin Guinea Grill – Hens egg, Cumberland pork, pancetta casing and sourdough crumb by Krzystof Sczcepanski The Little Viet Kitchen – Vietnamese scotch egg with prawns and Vietnamese spice by Thy Pham-Kelly Rotunda – Beef, black pudding and mushroom by Jason Wild The Dairy – BBQ ox cheek and smoked bone marrow by Robin Gill Mac & Wild – Venison scotch egg by Andy Waugh Rat Inn – Ham hock and pease pudding with stottie crumb by Phil Mason Cinnamon Collection – Prawn with tamarind and hoisin, masala cashew nuts, pickled onion and coriander cress by Santosh Shah Tang – Veggie and gluten free egg with rice and shitake mushroom and peanuts by Chen Ng
Here’s some more tweets from the night
— Roche Communications (@RocheCom) February 8, 2017