20 chefs took to the kitchen at The Canonbury Tavern, Islington to do battle in the fifth annual Scotch Egg Challenge. The 2015 competition invited contestants, for the first year, to enter into one of two categories: Traditional and Unconventional, but it was Holborn Dining Room and Princess Victoria, (Shepherds Bush) who were named triumphant with their eggceptional eggs.
Fans turned out in their droves to sample each of the eggy concoctions. Chef Calum Franklin from Holborn Dining Room proved successful in the Traditional category with his white pudding and sausage creation, and Princess Victoria’s Nick Maloney eggcelled with his Unconventional, Thai Scotch Egg.
Traditional runners-up were The Gipsy Queen in Kentish Town with its shoulder and fennel egg and The Notley Arms, Taunton came in third with its Somerset pork egg. In the Unconventional category, Rotunda, King’s Cross came a close second with their egg-centric beef and coriander duck egg followed by the OAK Nottingham’s beef and mustard variety.
The public, and eggspert judges, including Evening Standard’s Fay Maschler, The Guardian’s Bob Granleese, The Groucho’s executive chef Henry Harris and familiar face on the restaurant scene, Hugh Wright sampled each of the creative eggy entries before casting their final decisions and presenting the top Yolk awards.
The Canonbury Tavern, 21 Canonbury Place, London N1 2NS
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