Scott Wade is head chef at the Gun, in Coldharbour, Docklands, in London.
The pub, which has excellent views of the Millennium Dome, was the meeting place of Nelson and Emma Hamilton. It is divided into a fine-dining area with white linen tablecloths and more casual tables.
Scott's sandwich of roast suckling pig with crackling and apple sauce is the Gun's best-selling sandwich, with around 15, on average, being snapped up each day. The sandwich has been on the pub's menu since it opened in August.
The bread for it is sourced from Duponds Bakery in Greenwich, London, while the pork - cooked fresh every day until it is pink in the centre - comes from Pugh's farm in Preston.
Other sandwiches on the Gun's menu include Bookmakers sandwich of minute steak and fresh horseradish (£8.95).
PubChef editor Jo Bruce says: "The sandwich is an excellent twist on that British classic of roast pork, and the crackling is an innovative addition. The apple sauce works really well with the sandwich."
Lucy Pickersgill says: "This sandwich offers sophisticated simplicity. The pork was succulent and the crackling melted in the mouth."
Other dishes on the Gun's pub menu include six oysters with shallots and Cabernet Sauvignon vinegar (£9), Pint o' prawns with mayonnaise (£7), the Londoner pork sausage "toad in the hole", mash and onion gravy (£11), and middle white bacon and eggs with brown sauce (£7.50).
Sandwich: Roast Suckling pig with crackling and apple sauce - £8.50
Ingredients: Dunponds Champagne bread (toasted), Pugh's porchetta piglet, Granny Smith's apple purée, crackling, pork jus gravy
Recipe: Roast pig for 25 minutes. Toast bread and butter it. Slice pig onto bread, cook down apples with lemon juice and place on plate. Drizzle sandwich and plate with jus. To make crackling, boil pig skin and skim fat from it, let it cool. Cut into 2mm thick long strips, bake between parchment until it crisps. Add two strips to top of sandwich.
Ingredients cost: £2.10.
GP: 75%